Prep Time
21 Mins
Cook Time
29 Mins
Other Time
55 Mins
Yield
16 servings (serving size: 1 slice)

To preserve the creamy frosting, store leftover cake in a cake saver, or cover cake loosely with nonstick foil. The cake keeps well in the refrigerator up to 3 days.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat an 8-inch square baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt.

Step 4

Beat butter with a mixer at medium speed until creamy; gradually add granulated sugar, beating until fluffy. Add egg and egg white, and beat at medium speed just until blended. Add flour mixture to sugar mixture alternately with 3/4 cup milk, beginning and ending with flour mixture. Stir in orange rind and vanilla.

Step 5

Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 29 minutes or until a wooden pick inserted in center comes out clean; cool in pan for 10 minutes on a wire rack. Remove from pan, and carefully peel off wax paper; cool completely on wire rack.

Step 6

Combine powdered sugar and next 3 ingredients in a large bowl. Beat with a mixer at low speed just until blended, and stir in orange marmalade.

Step 7

Place cake on a plate; spread frosting over top and sides of cake.

Oxmoor House Healthy Eating Collection

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