Friday, April 10, 2009

Orange Lemon Cake

3 Cups All purpose Flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
Grated zest and juice of one lemon
Grated zest and juice of one orange
¾ cup whole milk
8 oz. of unsalted butter softened
1 ½ cups of vanilla sugar or 1 ½ cups of white sugar with 1 TBS Vanilla extract mixed into it until fluffy
5 large eggs

Preheat oven to 350 degrees
Evenly coat a 10” bundt pan with butter and flour.

Sift the flour, baking powder, baking soda and salt then stir in the orange and lemon zests and set aside.

Combine the milk, lemon juice and orange juice and set aside to “sour”

In a large mixing bowl using a hand or stand mixer at high speed beat the butter and sugar together until light and fluffy- about 2 minutes. One at a time, beat in the eggs, mixing well after each addition. The mixture will look curdled.

Alternating in thirds, add the flour and then the milk mixtures, beating well after each addition and scraping down the sides as needed.

Pour the batter into the prepared pan and place in center of oven.

Bake until even golden brown on the top and a toothpick inserted into center comes out clean, about 45-50 minutes.
Don’t worry if the cracks on the top don’t look dry- use the toothpick to test for doneness.
Transfer to wire rack and cool for 10 minutes then turn out onto serving plate.

You can glaze this cake or just serve with powdered sugar.

This was originally published in the Denver Post

1 comment:

Ellie Belen said...

Oooooo, I love your website. I love to bake, another passion of mine.

I'm so glad I found you, or really, you found me, and I followed you back. When I found that your posts were about the art of baking, I actually jumped up and down. Thanks.

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