This orange cake has the lightness of a sponge cake and the butteriness of a pound cake.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 375°F. Grease and flour an 8 × 2-inch round cake pan and line the bottom with a round of parchment paper.

Melt and let cool:

Beat in a large bowl, or in a stand mixer with the whisk attachment, on high speed until thick and pale yellow, about 4 minutes:

Sift over the top and fold in:

Stir in the melted butter along with:

Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Let cool in the pan on a rack for 10 minutes. Puncture the cake all over with a wooden skewer. Spoon over:

Let cool completely in the pan.

Glaze with:

or dust with: