Orange Tea Cake
I drink tea by the gallon. And sometimes, you just need a bit of sweetness to accompany your tea. This is that cake.
Now that it is citrus season, bring out the oranges and make this light, not-too-sweet tea cake.
Adapted from: Orange Cake from Epicurious
Gourmet, January 2004
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
4 teaspoons (equals 1 Tablespoon plus 1 teaspoon) finely grated fresh orange zest
2 large eggs
1/2 cup sour cream
1/4 cup fresh orange juice (I needed two medium oranges to get enough zest and juice for this recipe)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
Powdered sugar for dusting
1. Preheat oven to 350°F.
2. Prep an 8-inch square baking pan (I line mine with parchment and spray with Pam with flour).
3. In a medium bowl, whisk together dry ingredients. Set aside.
4. Rub the zest with the granulated sugar until damp. This will make the sugar very fragrant.
5. Cream the butter and sugar (with zest) with a paddle attachment until creamy (2 minutes).
6. Add eggs one at a time.
7. Add sour cream and orange juice to blend together.
8. Add flour mixture until just incorporated. Don't overmix.
9. Spread into pan and bake until toothpick comes out clean...about 30-40 minutes.
10. Cool in pan for 10 minutes, then turn out onto cooling rack.
11. When completely cooled, dust with powdered sugar.
12. Pour yourself and your friend a cup of tea or coffee, and enjoy!