in case you’re like me and don’t like lemon.
1/4 cup milk (I used 2% dairy)
3 cups cake flour OR 6 tbs cornstarch and 2 5/8 cups all-purpose flour
2 1/2 tsp baking powder
2 1/2 sticks butter, softened to room temp
1 3/4 cups sugar
3 eggs
1 tbs orange zest - optional because no one wants to zest an orange
2 tsp vanilla
3/4 cup orange juice
icing: 1/4 cup milk, 1/4 cup orange juice, 1/4 cup confectioner’s sugar
Preheat oven to 350º. Grease and flour a bundt pan (or use baking cooking spray with flour.)
In a mixing bowl, whisk together flour/cornstarch and baking soda.
Cream butter until smooth. Gradually beat in sugar, then add eggs and vanilla one at a time. Add orange zest and milk and mix well. Alternate adding dry ingredients and orange juice, mixing well after each, until combined.
Bake for 40-50 minutes or until a knife inserted in the center comes out clean. Allow to cool in the bundt pan for 15 minutes before removing.
Remove from bundt pan and ice while the cake is still slightly warm.