I know, I know, it’s Spring. Citrus was so last season. I shouldn’t even be entertaining the idea of such blasphemous behavior, but you know what guys, this cake is easy and delicious all year round. There is something about beautiful sunny days that makes me want to eat things that feel bright and sunny and this cake does.
So maybe you make it now and then again in the winter? You know, just to balance things out 😉
I am not sure whose recipe this is, but all of the women in my family have it in their go to recipe book, the one that is a ‘best of’ of sorts. Also there? My super easy Lemon Velvet. I know, I know, I gots citrus on my mind.
Back to this cake then, I used to make it with a hand mixer and then it occurred to me that since it is made with oil not butter creaming is a little unnecessary so I just let my whisk and arm do a little bit of work and call it a day. The orange zest is my addition, but it goes a long way towards enhancing the orange flavor so please don’t skip it. I do skip making the glaze sometimes and instead warm and pour over some lovely sticky orange marmalade to good effect.