Orange Butter Cake

Dad used to pester Mum and I to make this cake when I was little. So rich in butter and zesty with an orange twang! Mum used to make them in a square tin and I remember fighting with my siblings for the corners! Yummy! I think the original recipe has an icing but I like mine without any. Great with a cuppa coffee!

250g soft butter
rind of 1 large orange
4 eggs at room temperature
3/4 cup castor sugar
2 cups self-rasing flour sifted
pinch of salt
juice of 1 large orange

Preheat oven to 180 deg Celsius. Cream butter with orange zest until very smooth and gradually beat in sugar until mixture is light and fluffy. Beat eggs in a separate bowl until well blended and gradually beat into the creamed mixture. Beat thoroughly in between each egg to avoid curdling. Sift flour with salt and using a metal spoon, fold flour into creamed mixture alternating with orange juice. Turn mixture into a greased and lightly floured tin. Bake in oven for 45mins. Use a wooden skewer to check if the cake has been cooked through. If the skewer comes out clean, or with dry-ish crumbs on them, it is done! :) Stand the cake for 5 minutes in the tin and turn it out to cool.