Traditional Southern Dessert you never see anymore and it should regain the love
Cake
2 ½ cups all-purpose flour (310 g)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened (227 g)
1 ½ cups granulated sugar (300 g)
4 large eggs, room temperature
1 tsp vanilla extract (5 ml)
Zest of 2 oranges
1 cup buttermilk (240 ml)
¼ cup fresh orange juice (60 ml)
Orange Custard Layer
2 cups whole milk (480 ml)
½ cup granulated sugar (100 g)
4 egg yolks
3 tbsp cornstarch (24 g)
2 tbsp butter (28 g)
1 tsp vanilla
2 tbsp fresh orange juice (30 ml)
Zest of 1 orange
Orange Glaze
1 cup powdered sugar (120 g)
2–3 tbsp orange juice (30–45 ml)
Zest of ½ orange + pinch salt
Instructions
Bake cake: 350°F / 175°C. Grease two 8-inch pans. Mix dry ingredients. Cream butter + sugar 3–4 min. Add eggs, vanilla, zest. Alternate dry + buttermilk/orange juice. Bake 25–30 min. Cool.
Make custard: Heat milk + half sugar. Whisk yolks + remaining sugar + cornstarch. Temper with hot milk, cook until thick. Add butter, vanilla, juice, zest. Chill until spreadable.
Assemble: Layer cake → spread custard → add top layer.
Glaze: Whisk powdered sugar + juice + zest + salt. Drizzle and let drip.
Slice to reveal the custard layer 🍊
