1 cup butter (2 sticks), at room temperature
2 cups sugar
2 tsp orange extract
1 tsp finely grated orange zest
1 1/2 cups flour
1 tsp salt
8 ounces cream cheese, at room temperature
4 Tbsp butter (1/2 stick) at room temperature
3 1/2 cups powdered sugar
1 Tbsp finely grated orange zest
1 Tbsp orange marmalade
2 Tbsp orange juice
additional grated orange zest for decoration (optional)
Preheat the oven to 350 degrees. Line a 9″ x 13″ pan with parchment paper and set aside.
Beat 1 cup butter until soft. Add sugar and beat for 2 minutes, until smooth. Add eggs one at a time, beating after each addition, then add orange extract and zest and beat for another 2 minutes.
Remove from blender. Add flour and salt, and stir to combine.
Pour the batter into the prepared pan, smoothing the top. Bake for 30 minutes. Remove to wire rack and cool completely.
When cake is cool, make the frosting: In a large bowl, beat the cream cheese until smooth, then add the butter and beat until well-combined. Gradually beat in the powdered sugar, mixing until smooth. Beat in the zest, marmalade and orange juice. Spread over cake. Sprinkled with additional grated orange zest, if desired.