This buttery and light cake with a burst of citrus is a perfect treat all year round. With the bright flavor of fresh orange, making it both delicious and refreshing.

Preheat your oven to 350 degrees F. Grease an 9×5 inch loaf pan and set aside.

In a medium glass bowl, whisk the dry ingredients together and set aside.

In a medium bowl, rub the sugar and orange zest together with your fingers until the mixture becomes fragrant. This releases the oils in the zest and makes your cake more flavorful.

In a stand mixer with the paddle attachment, add the butter and sugar/zest mixture together on low speed until its light and fluffy. Add in eggs, one at a time, and mix until completely incorporated then add in the orange juice on low speed (mixture may look curdled, that’s ok).

Dump the dry ingredients into the bowl with the wet ingredients and stir together until just combined.

Pour the batter into the prepared pan, smooth out the surface, and bake for 40-45 minutes and a tester inserted in the center comes out clean.

While the cake is baking, place the stand mixer bowl in the freezer for 5 minutes until cold then place it in the stand mixer, add heavy whipping cream, powdered sugar and orange extract and mix on high for about 5-7 minutes until soft peaks appear. Place the whipping cream into Tupperware and place in the fridge to remain cool.

Let cake cool in pan on a rack for 10 minutes, then carefully turn out the cake onto a wire rack. Let cake cool completely, then cut a slice, add a dollop of whipped cream and slices of cumquats and oranges for garnish. Enjoy!