Pre-heat oven to 175 degree celcius. Grease and line a 8.5 inch x 4.5 inch loaf pan with parchment paper so that the paper hangs down the sides. This makes it much easier to lift the cake out once it's baked.
Whisk together flour, baking powder and salt in a bowl and keep aside.
In another bowl, beat butter, sugar and orange zest till light and fluffy. Beat in the eggs one at a time until combined.
Add half the flour mixture and mix till just combined. Add the buttermilk and orange juice and give it another stir. Add the rest of the flour to the mixture until just combined.
Pour the mixture into the prepared baking pan and bake for 55-60 mins until a toothpick inserted into the center comes out clean.
Once baked, let it cool in the pan for 15 minutes before removing it and placing it on a wire rack to cool further.
Sprinkle with icing sugar, and serve with freshly sliced oranges.
This recipe makes 1 loaf.
Quick substitution for buttermilk: Mix together ½ cup milk and ½ teaspoon vinegar and set aside for 10 minutes.
In the video, I mistakenly added both eggs at once and honestly it didn't change the texture.
The baking time will depend on your oven. Bake at 180C for 55 minutes or until a toothpick inserted comes out clean. You can judge by touching the top of the cake, if it is too soft, then it needs at least 10 more minutes. The surface should be firm to touch.
Once the cake is done baking, allow it to cool for 10 minutes. Transfer onto wire rack and remove the parchment. Allow it to cool for another 10 minutes before serving.