This is a very pleasant cake. It can be baked in two round cake pans, but if you don’t want to fuss with cake decorating, a cake bar is always a sensible option. I made it with freshly squeezed oranges, but pure orange juice will work too. The orange zest can be replaced with lemon zest or omitted altogether. Orange Cake Bar
1/3 cup soft butter
1/3 cup oil
1 cup sugar
3 eggs
2 1/2 cup cake flour
2 1/2 tsp baking powder
2 tsp orange zest
1/3 cup fresh orange juice
1 tsp Grand Marnier or orange extract
Orange Frosting
6 Tbsp soft unsalted butter
2 1/4 cups icing sugar
2 tsp Grand Marnier or orange extract
2 Tbsp of fresh orange juice
1/8 cup 14% sour cream
• Preheat oven to 350F.
• Fully line a rectangular cake pan with parchment paper.
• Cream the butter and oil.
• Gradually add the sugar and whip until fluffy
• Add the eggs one at a time, beating well after each addition.
• Continue beating for 5 minutes.
• In a medium bowl whisk together the flour, baking powder and the orange zest.
• Add the dry mixture alternately with the orange juice to the creamed mixture.
• Add the Grand Marnier and beat only until smooth.
• Bake in the prepared cake pan for 25-30 minutes or until the middle springs back.
• Remove from the oven and place the pan on a wire rack to cool.
• Before frosting the cake bar it has to cool down to room temperature.
• Combine frosting ingredients and whip on high speed for 4 minutes.
• Spread the frosting over the cake and chill for easy slicing.
• Serve it at room temperature.
