Preparations:

Cup of Yum
1. Soften the butter: Remove it from the fridge a few hours before baking, so it has time to soften.250 g unsalted butter/ 1 cup
2. Preheat the oven to 180°C/ 350°F. Butter the loaf tin all over, sprinkle with a little flour, and shake it to distribute the flour all over. Turn the tin upside down over the sink and pat it on the back and the sides to remove the excess flour. Set aside.
3. Prepare the oranges: Wash and dry them very well. Cut a piece of orange peel very thinly if you want a few stripes to decorate the cake. Set aside. Zest the rest of one orange by grating the orange skin on the fine grater. Set aside. Juice the oranges; you need 100 ml/scant ½ cup juice. Set aside.2-3 oranges

Batter:

1. Mix wet ingredients: Beat the soft butter and the sugar until light and fluffy, about 5 minutes. Add the eggs to the batter, one at a time, mixing well in between.butter + 200 g granulated sugar/ 1 cup + 5 eggs
2. Add dry ingredients: In another bowl, mix flour, baking powder, and salt. Sift them over the butter-sugar mixture and add the finely grated zest. Mix gently until combined. Pour the batter into the prepared tin.250 g all-purpose flour/ 2 cups + 2 teaspoons baking powder + 1 pinch of salt + orange zest
3. Bake the cake for 60-65 minutes or until a skewer inserted in the middle of the cake comes out clean. Let rest in the pan for 10 minutes.

Drizzle:

1. Make the orange drizzle in the meantime. Sieve the icing sugar into a small bowl. Add the orange juice and stir well.100 g icing sugar/ 1 cup + 100 ml orange juice/ scant ½ cup
2. Drizzle orange cake: Prick the cake with a skewer (or toothpick) all over. Pour the drizzle all over. Let the cake cool completely in the tin. Carefully remove it from the tin and place it on a serving platter. Dust it with icing sugar and top it with the reserved orange peel stripes .