Orange Cake with Orange Butter Cream Frosting

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2 and 1/2 cups of all purpose flour 
½ teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 and 1/2 cups sugar
zest from 1 medium to large orange
4 large eggs
¼ cup frozen orange juice concentrate, thawed and undiluted.
1 teaspoons pure vanilla extract
½ cup buttermilk

• Preheat oven to 350 degrees. Spray two 9-inch round cake pans with non-stick spray.  
• Cream together the butter and the sugar until it’s fluffy. 
• Add the orange zest. 
• Add the eggs, orange juice, and vanilla, and beat until the eggs are incorporated. 
• Combine the flour, baking powder, baking soda and salt in a separate container.
•  Mix together half the flour mixture and half the buttermilk just until combined. 
• Then add the remaining flour and buttermilk and continue to mix until everything is incorporated.
• Divide the batter equally between the prepared cake pans, using a spatula to spread the batter to the edge of the pans. 
• Drop the pans on the counter to make sure all the air bubbles break and that they are even. 
• Bake for 20-25 minutes or until tester comes out clean. 
• Let cakes cool in the pan on a rack for about 10 minutes before removing them 
• Remove cakes from pans, and let cool thoroughly on a rack before icing.

Orange Butter Cream Frosting:
1 cup (2 sticks) butter, softened 
3-4 cups of powdered sugar
Zest from 1 orange
3 tablespoons of orange juice concentrate, thawed and undiluted
1 tablespoon fresh squeezed lemon juice 

• Beat the butter until creamy, and slowly add the sugar until the preferred consistency. 
• Beat in the orange juice and zest and the lemon juice. 
• Adjust seasonings to taste, adding more powdered sugar to increase thickness. 
• Frost cooled cake and serve.