Baking Jeannie's Orange Layer Cake

I have made this cake with half cake flour and all-purpose flour and get a very tender crumb.

Baking Jeannie’s Orange Layer Cake


  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 3/4 teasp salt
  • 1-1/2 sticks unsalted butter at room temperature
  • 2 cups sugar
  • 4 large eggs at room temperature
  • 4 tsp orange zest
  • 2 teaspoon orange extract
  • 1-1/2 cups milk at room temperature


  1. 1. Preheat oven to 350 degrees F
  2. 2. Grease and flour two 9x 1-1/2 inch round cake pans
  3. 3. Whisk flour, baking powder and salt in a medium bowl.
  4. 4. Cream butter and sugar at medium speed ultil light and fluffy (about 10 minutes)
  5. 5. Beat in eggs one at a time scraping down the bowl.
  6. 6. Beat in orange extract and zest.
  7. 7. With mixture on low speed alternately add dry ingredients with milk in three additions. Scraping down bowl.
  8. 8. Por batter into prepared pans three-quarters full smoothing the top.
  9. 9. Bake in lower part of own for 35 to 40 minutes or until cake tester comes out clean.
  10. 10. Transfer pans to a cooling rack for 10 minutes. Run a sharp knife around edge of the pans and invert cakes on wire rack. Cool completely and wrap well and keep at room temperature for two days..

Comments (3)


Hi, what is a stick of butter in grammes please. In the UK and not aware how much this is. Wanting to try this recipe soon


This is a wonderful orange cake - everyone I have made it for loves it! My 10 year old requested it for her birthday this year as her favorite kind of cake.