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Orange Snack Cake Recipe

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This Orange Snack Cake is a bright and flavorful treat perfect for a quick dessert or afternoon snack. With a moist, tender crumb infused with fresh orange zest and juice, it combines the richness of butter and buttermilk with a sweet citrus kick, finished with a sugared orange zest topping for a delicious, fragrant finish.

Ingredients

For the Orange Snack Cake

  • 1/2 cup butter
  • 2 tablespoons oil
  • 1/2 cup plus 2 tablespoons sugar
  • 2 tablespoons orange zest
  • 2 eggs
  • 1/4 cup fresh orange juice
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square cake pan or a quarter-sheet pan, and optionally line it with parchment paper with overhanging edges for easy removal.
  2. Infuse Sugar with Orange Zest: In a small bowl, combine all of the granulated sugar with the orange zest. Gently mash the zest into the sugar to release the oils and flavors. Reserve 2 tablespoons of this sugar mixture for topping later.
  3. Mix Cake Batter: In a large bowl, beat together the room temperature butter, oil, remaining orange sugar mixture, eggs, fresh orange juice, buttermilk, vanilla extract, all-purpose flour, baking powder, and salt. Mix until just combined into a thick batter – this unique method ensures the ingredients are evenly incorporated without overmixing.
  4. Pour and Top: Spread the thick batter evenly into the prepared cake pan. Sprinkle the reserved 2 tablespoons of zest-infused sugar evenly over the top of the batter.
  5. Bake the Cake: Bake for 20 to 25 minutes at 350°F (175°C), or until a cake tester inserted in the center comes out with just a few moist crumbs attached.
  6. Cool and Serve: Allow the cake to cool completely in the pan before slicing to ensure the best texture and flavor.

Notes

  • Using room temperature butter and eggs helps create a smooth batter and even texture.
  • Lining the cake pan with parchment paper allows for easy cake removal and cleaner edges.
  • If fresh orange juice is unavailable, substitute with high-quality bottled orange juice for convenience.
  • Don’t overbeat the batter; mixing until just combined keeps the cake tender.
  • The cake is best enjoyed the same day or within 2 days; store in an airtight container at room temperature.

Find it online: https://marthatasty.com/orange-snack-cake-recipe/