Lemon Cake to Orange Cake?

Thanks for the responses. I'll try RachelS's suggestions this weekend when I harvest my neighbor's orange tree (with permission of course!).

Hm. I bet you could just sub orange zest for the lemon zest and get a great, bright orange flavor without altering too much of the cake recipe. I might actually keep the lemon juice (as opposed to switching it for orange juice) since orange juice is sweeter and lemon juice will likely not detract from the orange flavor of the zest. I would adjust the amount of zest, however, depending on the size of the fruit since oranges are often bigger than lemons and you could wind up with a very zesty cake if you used two oranges (but all the better if that's the kind of flavor you would like)! Also, if you are worried about sweetness, I've found that in some sugar-rich cakes you can subtract a half-cup of sugar without noticeably affecting the cake.

The recipe has too much sugar for my taste. I would be tempted to use a pound cake recipe--if you use the traditional recipe for pound cake, perhaps use the peel from 2 to 3 oranges, substitute orange juice for milk, toss in some chopped walnuts or pecans, and bake in a tube pan. When the cake is done, remove from the oven, poke holes in it with a fork or toothpick, and pour over a syrup of orange juice and sugar. his is the kind of age that improves as it sits--if you can keep it around.

drbabs and others.... here is the list of ingredients for the lemon cake I want to turn into an orange cake. Thanks for your help.

2 lemon rinds, grated
3 tbs lemon juice
3 cups sifted flour
½ tsp baking soda
½ tsp salt
1 cup butter, room temperature
3 cups sugar
5 large eggs
1 cup buttermilk, room temp.

I don't know if it's just my iPad, but I can't read the recipe at all. Can you scan it in larger? Or just list the ingredients for us?