Orange And Lemon Cake Recipes

LEMON ORANGE CAKE WITH LEMON HONEY GLAZE

Steps:

• Preheat oven to 350 degrees. Generously coat a bundt pan with cooking spray and set aside.
• In a medium bowl, combine together the flour, baking powder, baking soda and salt. Whisk in the orange and lemon zest. Set aside.
• In the bowl of your electric mixer, use the paddle attachment to mix the butter and sugar together for 2 to 3 minutes until light and fluffy.
• To the bowl of your mixer add the lemon juice, orange juice, milk, the eggs and mix to combine. Begin adding the flour mixture a little bit at a time. Scrape the sides of the bowl as necessary. Mix for a couple minutes until the batter is smooth and all the ingredients are well incorporated.
• Pour the batter into the prepared bundt pan and bake for 50 min to an hour until done. Check the center of the cake with a toothpick and if it comes out clean it's done.
• To make the lemon honey glaze whisk all the ingredients together in a small bowl.
• Let cake cool on a wire rack. Once cool, drizzle the cake with the lemon honey glaze and decorate with additional lemon or orange zest if preferred.

LEMON ORANGE CAKE

Steps:

• In a bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in extracts. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, zest and extract; beat until well blended. Gradually add confectioners' sugar, beating until frosting reaches desired spreading consistency. Spread frosting between layers and over top and sides of cake.

LEMON-ORANGE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans--except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites. Chill completely cooled layers 45 minutes before cutting.
• Cut each cake layer horizontally in half to make 2 layers. Fill layers with generous 1/2 cup pie filling. Frost side and top of cake with frosting. Garnish with orange peel. Refrigerate about 1 hour or until chilled. Store loosely covered in refrigerator.