Orange Cake

A recipe requested from our 1976 cookery book. 

80 mins
Prep Time
Orange Cake




  1. Preheat the oven to 180ºC. Grease and line the base of a 18cm square cake tin with baking paper.
  2. Cream the butter, sugar and orange zest until light and fluffy.
  3. Beat the eggs until thick and add to the creamed mixture alternatively with the sifted flour and baking powder. Pour the mixture into the prepared tin.
  4. Bake for 1 hour or until the cake springs back when lightly touched. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.
  5. When cold, ice with  Orange Glace Icing  or dust with icing sugar.

Add your review



Judith Marshall

Have been making this recipe for decades, but never as a cake.... it is absolutely brilliant as cupcakes, just cook for less time, same length of time as other cupcakes (about 20 minutes) and test with cake testing skewing to make sure done.
Topped with a lemon juice icing it's divine .

Sarah M

Easy to follow recipe. Very tasty, I would give these recipes definitely five stars. Really enjoyed making the Coffee Cake!