Wendy's Kitchen Table

This loaf would hands down have to be the easiest, lightest, fluffiest orange cake I've ever tasted and it never fails to impress. Great for using up those oranges left in the bottom of the fruit bowl.

INGREDIENTS
125g butter, softened
¼ cup milk or sour cream or Greek yoghurt ( I use sour cream)
¼ cup orange juice
2 eggs
¾ cup caster sugar
1 ½ cups self-raising flour
1 tablespoon finely grated orange zest

ORANGE ICING
1/3 cup softened butter
1 ½ cups icing sugar
2 tablespoons orange juice (add more or less if desired)
¼ cup cream cheese (optional)
½ teaspoon fine orange zest

METHOD
Preheat oven to 180˚C or 160˚C fan-forced. Spray and line a loaf pan.
Combine all cake ingredients and beat thoroughly for 3 minutes. Pour mixture into pan. Bake in the centre of the oven for 30-40 minutes. (Mine took 40 mins) Leave to cool in pan for 10 minutes then turn onto a wire rack and allow to cool completely. 
Ice with orange icing.

To Make Icing: Put all ingredients in a bowl and beat until well combined. Pour over loaf. The loaf can also be sprinkled with toasted shredded coconut if desired.