Orange Butter Cake

Ingredients:
227g unsalted butter (room temperature)
200g castor sugar
270g plain flour (sifted)
1 tsp baking powder (sifted)
1/2 tsp salt (sifted)
4 large eggs
Zest of an orange
5 tbsp freshly squeezed orange juice

Methods:

1. In a standing mixer cream butter and castor sugar until light and creamy.  Add eggs one at a time, beating well after each addition.  Add in orange zest and give it a quick mix until well combined.
2. Slowly add in flour and mix using a rubber spatula.  Finally stir in orange juice and mix until well combined.
3. Turn out mixture into an 8" round and lined baking pan.  Level out mixture at the sides but allow a shallow well in the center.  This is to enable the cake to level up evenly during baking.
4. Bake in a preheated oven of 170 degree Celsius for about 45 minutes or until cooked through and when tested with a wooden skewer comes out clean.

Notes:  This cake comes in handy for an afternoon tea and can be enjoyed warm, at room temperature or even cold from the fridge.  I place the leftover, after 2 days, in an airtight container in the fridge.

This recipe is adapted from "My Kitchen Snippets" with slight amendment.