Sicilian Orange Cake

This was once a popular cake in the blogosphere. Everyone who tried, loved it. The cake is buttery, moist, soft and fluffy with a nice aroma of orange citrus.

Source : Sonia of Nasi Lemak Lover

Makes one 9 x 5″ loaf pan ( I used 7 x 4.5″  which turned out a little too high )

Sicilian Orange Cake


250g unsalted butter, softened

200g caster sugar

4 medium eggs

grated orange zest from 2 oranges

250g self raising flour  ( I used 250g cake flour + 8ml scoop baking powder + 1/4 tsp salt)

120ml freshly squeezed orange juice

1/2tsp rum, optional ( I added )


1. Preheat oven to 180C. Grease and line a cake pan.

2. Using an electrical beater, cream the butter and sugar until light and fluffy.

3. Beat in the eggs,  one at a time, beating well after each addition, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest and rum. Add the flour all at once and mix well, then slowly mix in the orange juice.

4. Scrape the batter into the prepared pan and bake in preheated oven for 45-50mins or until a skewer inserted into the center of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly greased aluminum foil.

5. Leave the cake, in the pan, to cool on a wire rack, then unmold and serve.


13 thoughts on “Sicilian Orange Cake

  1. Hi Eileen, how are you? How was your work in new department? Guess you must be busy lately with your work.
    Love your orange cake, I’m sure it smell nice when it’s baking in the oven. The texture look good.

    Have a nice week ahead and take care.

    • Hi Amelia, thanks! This new work is challenging and I am coping up well…can feel the stress though. I know that I have to grab this rare chance and I’m working towards meeting my own target. This is how I feel now 🙂 You too have a nice weekend ahead.

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