* Zesting the orange is what takes the most “work” in this recipe; it is best done with a microplane. I once used tangerines instead, for both the zest and the juice. I thought it would taste about the same, but the tangerines gave the loaf a much brighter flavor. Use the zest of two tangerines in place of one orange. Needless to say, freshly squeezed OJ tastes better than any other kind, but I’ve used the other kind and it was still a mighty good cake. Fresh tangerine juice is an absolute wonder in this cake, but you need about a gazillion of them to make 3/4 cup of juice. Just sayin’.
** If a baking recipe calls for butter, the only time I might use vegetable oil instead is if the recipe calls for melted butter. That way, I’m using one liquid in place of another. If the recipe calls for room temperature butter (which is usually creamed with the sugar, to give a particular consistency to the batter), then I will never use a liquid in place of the solid. Which is a very long way of saying that I often use oil instead of melted butter in this recipe. It makes it lactose-free (and pareve, which is what I was really after), and I discovered that this cake actually tastes better made with oil.