Springtime Orange Cake

¾ cup unsalted butter, softened

1 ¾ cups sugar

2 teaspoons grated orange zest

2 eggs

1 teaspoon vanilla

2 ¾ cups flour

2 ½ teaspoons baking powder

1 teaspoon salt

¼ teaspoon baking soda

1 1/3 cups milk


Preheat the oven to 350 degrees. In the large bowl of an electric mixer, cream butter, sugar, and orange zest until the mixture is light and fluffy, about 8 minutes. Add eggs one at a time, and vanilla, and beat until they are thoroughly combined.

In a medium bowl, stir together flour, baking powder, salt, and baking soda until they are well blended. Gradually beat the flour mixture into the creamed mixture, alternately with milk, scraping the bowl often, until the batter is thick and smooth.

Pour the batter into two greased and floured 9-inch round pans. Bake 30 to 35 minutes, or until a tester inserted into the center of the cakes comes out clean. Remove the cakes from the oven and cool on a wire rack 20 minutes. Remove them from the pans and cool completely. Frost with Buttercream Frosting.

Buttercream Frosting

¾ cup unsalted butter, softened

5 cups confectioners' sugar, sifted

Dash of salt

5 to 7 tablespoons milk

1 ½ teaspoons vanilla

In the large bowl of an electric mixer, cream butter, confectioners' sugar, and salt, adding milk gradually until the frosting is thick and creamy. Stir in vanilla and beat the frosting on high speed until it is light and fluffy.