Fragrant Orange and Lemon Cake |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 14 |
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This bundt cake can be sliced for breakfast, as a snack with milk, coffee or tea in the afternoon, or dressed up with some mixed berries and whipped cream for dessert. The recipe is from the food section of The Denver Post. Ingredients:
unsalted butter, and |
all-purpose flour (for preparing the cake pan) |
3 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 orange, peel grated and orange juiced |
1 lemon, peel grated and lemon juiced |
3/4 cup milk |
8 ounces unsalted butter, softened |
1 1/2 cups sugar |
1 tablespoon vanilla |
5 large eggs |
confectioners' sugar, for dusting |
Directions:
1. Preheat oven to 350 degrees.
2. Evenly coat the interior of a 10-inch bundt pan with butter;dust lightly with flour, shaking out the excess flour;set aside.
3. Sift the flour, baking powder, baking soda,and salt into a large bowl.
4. Stir in the orange and lemon zests.
5. Combine the orange and lemon juices and the milk and set aside to sour the milk.
6. Toss the vanilla with the sugar in a small bowl until the vanilla is mixed in well(it will make the sugar look fluffy).
7. In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vanilla sugar until light and fluffy, about 2 minutes.
8. One at a time, beat in the eggs, mixing well after each addition.
9. The mixture will look curdled- don't worry.
10. Alternating in thirds, add the flour and milk mixtures, beating well after each addition, and scraping down the sides of the bowl with a spatula as needed.
11. Pour the batter into the prepared pan and place in the center of the oven.
12. Bake until the cake is an even golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes.
13. (Don't worry if the cracks in the top of the cake don't look dry-use the toothpick test to test for doneness.).
14. Transfer to a wire rack to cool in the pan for 10 minutes.
15. Turn out onto the serving plate, cool completely and sift confectioner's sugar over top.
16. Slice into wedges and serve.
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