This is the perfect cake for breakfast, tea or even after dinner dessert. It is wonderfully moist, not too sweet with a nice aroma of orange. If you let the cake sit for a day or two it taste even better.
2 stick/226 gram softened unsalted butter
4 tbsp. milk
1 3/4 cups flour
¼ tsp salt
3/4 cup sugar
3/4 tsp. baking powder
2 tbsp. grated orange zest
For the glaze:
1/3 cup sugar
1/3 cup freshly squeezed orange juice
2. Sift flour, baking powder and salt and set it aside. Beat soft butter and sugar together until light and creamy. Add in eggs one at a time until well incorporated into the butter. Add in the orange zest and vanilla.
3. Slowly fold in the flour and milk into the mixture. Mix well. Pour into the loaf pan and bake until skewer inserted in the center of the cake comes out clean. Allow the cake to cool on pan for 10 minute before turning it into the cooling rack.
4. For the glaze. Combine sugar and orange juice in a small saucepan and bring to a boil over high heat, stirring until sugar has dissolved. Reduce glaze by half. Brush some of the warm glaze over top of cake.