This cake is a variation on the ever-popular Lemon Cake in "Barefoot Contessa Parties."
250g unsalted butter, at room temperature
2 1/2 cups castor sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup milk, at room temperature
1 teaspoon vanilla extract
TO GLAZE ONE LOAF (OPTIONAL)
I cup icing sugar, sifted
11/2 tablespoons freshly squeezed orange juice
Heat the oven to 350 degrees. Grease and flour your cake pans. Line the bottoms with parchment paper.
Cream the butter and 2 cups of the castor sugar in the bowl of an electric mixer for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the milk, and vanilla. Add the flour and milk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
While the cakes bake, cook the remaining 1/2 cup of castor sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
To glaze, combine the icing sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary to make it pour easily. Pour over the top of one cake and allow the glaze to dry, or just sprinkle with icing sugar.
Wrap well, and store in the refrigerator.
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