i would just add the zest of an orange to the plain sponge (i normally chuck in a bit of the juice too, not too much though) you normally do, and add juice and/ or zest to the icing. usually one orange will do it!
xx
I've made this cake several times - it's wonderful, very refreshing and citrusy. I don't know if it's what you are looking for but it's worth the effort. I use a microplane for the zest so it's very fine.
Lemon Orange Cake
1 cup butter, softened
2 cup sugar
5 eggs
3 cup all-purpose flour
1 tbsp baking powder
1 cup milk
1 tsp vanilla extract
1/2 tsp lemon extract
frosting:
1/2 cup butter or margarine, softened
3 tbsp orange juice
3 tbsp lemon juice
2 tbsp orange peel, grated
2 tbsp lemon peel, grated
1 tsp lemon extract
5 1/2 cup confectioners' sugar
In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time beating
well after each addition. Combine dry ingredients: add to creamed mixture alternately with milk, beginning and ending with dry ingredients. Stir in extracts. Pour into three greased and floured
9-in, cake pans. Bake at 350 deg. for 25-30 minutes or until cakes test done. Cool for 10 minutes in pans before removing to wire racks to cool completely.
For frosting, beat butter in a mixing bowl until fluffy; add the next five ingredients and mix well. Gradually add confectioners' sugar; beat until frosting has desired spreading consistency. Spread between layers and over the top and sides of cake. Yield: 1-9" cake.
I've used a yellow cake mix, substituted the water with oj and added some orange zest. I've then taken my basic buttercream recipe, substituted oj for the water and flavoring and added orange zest. Not very creative, but it was quick, easy and popular.
My husband asks for this every year for his birthday. I can't remember which brand but someone makes an orange supreme cake mix. I've always just used that and add extra orange extract, then orange extract to my buttercream. Not my favorite, but he loves it and so do the kids.
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