This is my favourite cake! It works well as a pound cake, or for a denser cupcake to use for cupcake bouquets with crusting buttercream.

  • 1 cup butter, room temperature
  •  zest of 2 small oranges, optional* lemon is nice too
  • 2 cups sugar
  • 3 cups all purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup milk, room temperature
  • 1.5 tsp vanilla
  • 4 large eggs, room temperature


Preheat oven ton350 degrees Fahrenheit.  Place all ingredients (except for eggs) in mixing bowl, fitted with a paddle attachment.  Mix until combined and scrape bowl part way through (don’t over beat).  Add eggs one at a time until combined.  Bake in muffin liners for cupcakes or in a greased and floured loaf pans (or a Bundt pan), until golden and a toothpick comes out clean.