A soft and moist cake bursting with rich, tropical and refreshing citrusy flavours from the freshly squeezed orange juice and orange zest. 

This is one cake recipe you don't want to sleep on cause it's simple, soft, tender, fluffy, flavorful and slices like butter and have I mentioned that it’s mmmmmmmmmoist?! Yes that word again because that's how I love my cakes to turn out not dense like bread. 

This recipes yields one mini loaf cake because I made it for one, you can double or triple the ingredients for the bigger loaf pan or round pans. 

INGREDIENTS

• 1 Cups (125 g) All Purpose Flour
• 1 tsp Baking Powder
• 1/4 Teaspoon of Salt (optional; skip if using salted butter) 
• 1/2 Cup (8Tbsp) Butter/Margarine
• 1/2 Cup (100 g) Sugar
• 2 Eggs
• 1/2 Tbsp Orange Zest 
• 1 teaspoon of Vanilla extract 
• 1/3 Cup Fresh Orange Juice
• 1/4 Cup (63ml) Whole Milk

PROCEDURE 

1. Preheat oven to 325 °F/163 °C (or pot if you don't have an oven) and prepare the cake pan. * I used 1 mini loaf pan* (spray with nonstick spray or a thin coating of butter and flour.)
2. In a medium bowl, hand whisk together flour, baking powder and salt.
3. Cream the butter and sugar till pale in colour and fluffy. Add the eggs one at a time whisking after each addition. Add the orange zest and vanilla extract and mix. 
4. Slowly spoon in flour mixture and mix. Then add the orange juice and milk and mix(scrape sides and bottom of bowl to incorporate all ingredients, don’t over mix).
5. Pour the batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the middle comes out clean. 
6. Place pans on cooling rack to completely cool before removing.
7. Eat and enjoy!