Orange Citrus Cake!
Why I Love This Recipe
Ingredients You'll Need
For the cake:
2-1/4 cups (101/8 oz.) all-purpose flour
2-1/2 tsp. baking powder
1 tsp. salt
1/4 cup salted butter
1/4 cup vegetable shortening (I used olive oil instead)
2 tsp. grated orange zest (from about 1 large orange)
1-1/2 cups sugar
3 large eggs (I replaced with 3 tsp baking powder; 3 tsp lemon juice)
1 cup fresh orange juice (from about 3 large or 4 medium oranges), without pulp
For the icing: (optional)
6 oz. (12 Tbs. ) salted butter, at room temperature
4-1/2 cups (about 18 oz.) confectioners’ sugar
Can then add either:
2 tsp. vanilla essence and/or 1-2 vanilla beans OR
1 tsp. grated orange zest
5 Tbs. fresh orange juice
Make the cake: Heat the oven to 350°F. Sift together the flour, baking powder, and salt. Grease two 9x1-1/2-inch cake pans and line the bottom of each with a round of kitchen parchment. Lightly flour the sides and bottom of each pan.
In a mixer, cream together the butter, shortening, and zest. Gradually add the sugar, creaming until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions and scraping down the sides.
Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition. Pour equal amounts of the batter into the two prepared cake pans. Tap the pans on the counter before putting them in the oven to remove any air bubbles and to even the batter. Bake until a toothpick inserted in the middle comes out clean, about 28 min. Cool the cake layers in the pans for 10 min. and then loosen the layers by running a knife between the cake and the edge of the pan. Remove the layers from the pans and put them on a rack to continue cooling.
Make the frosting: Cream the butter in the mixer. Add the confectioners’ sugar and salt and combine thoroughly. Add the orange zest and mix to combine. Add the orange juice and mix on high speed until well blended, scraping down the sides. It will be light and creamy. Refrigerate if not using right away.
Once iced, stud with berries! And sprinkle with colored sugar if you'd like!