1 1/2 cups (375 ml) unbleached all-purpose flour

1 teaspoon (5 ml) baking powder

1 cup (250 ml) softened unsalted butter

1 cup (250 ml) sugar

Grated zest of 3 oranges

3 eggs

1/4 cup (60 ml) orange juice

With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 10 x 20-cm (4 x 8-inch) loaf pan. Line the pan with parchment paper, letting the paper hang over the long sides.

In a bowl, combine the flour and baking powder. Set aside.

In another bowl, cream the butter with the sugar and the orange zest using an electric mixer. Add the eggs one at a time and beat until smooth. With the mixer on low speed, add the dry ingredients, alternating with the orange juice. Pour the batter into the loaf pan. Bake until a toothpick inserted in the middle comes out clean, about 1 hour.

Let cool partially. Unmould onto a cooling rack and let cool. If the cake is for a picnic, wrap in a clean tea towel or place in an aluminum cake tin.

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