Orange Layer Cake

Preheat the oven to 350°F and grease two 8-inch round cake pans, then line the bottoms with parchment paper.

Cream together the butter and sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.

Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.

Stir in the grated orange rind until evenly distributed throughout the batter.

Whisk together the sifted cake flour, baking powder, and salt in a separate bowl.

Alternate adding the dry ingredients and orange juice to the butter mixture in three additions, beginning and ending with the dry ingredients and mixing until just combined.

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Bake for 30 minutes until a toothpick inserted in the center comes out clean or with just a few crumbs.

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Once cooled, stack the two cake layers with your choice of frosting or filling between them, if desired.