subtle and delicious orange and lemon flavors in a delicate butter cake!
Prep Time10 minutesmins
Cook Time18 minutesmins
Total Time28 minutesmins
Course: Dessert
Cuisine: Baked goods, cake, Dessert
Keyword: Cake, Christmas, Cupcakes, Dessert, Easter, Easy Recipes, Kids Favorite, Lemon, new years, Thanksgiving
Servings: 1cake or 18 cupcakes
Ingredients
For Cake:
1cupmilk
1/4cuplemon juice
1/4cuporange juice
1teaspoonorange zest
1teaspoonlemon zest
1teaspoonorange extract
1/2cupbutter melted
1 1/2cupssugar
3large eggs
2cupsflour
1teaspoonsalt
2teaspoonbaking powder
For Frosting:
2cuppowdered sugar
1/2cupbutter
pinchof salt
6teaspoondrops orange oil or 1/2orange extract
6tablespoonswhipping cream or milk
Instructions
Preheat oven to 350 F.
In a bowl combine milk, lemon juice, orange juice, orange zest and lemon zest and let sit for 5 minutes.
While the milk and juices are sitting, add melted butter to a mixing bowl, add sugar and cream together.
Add eggs and blend until smooth.
In another bowl mix flour, salt and baking powder.
Add half of the flour mixture to the butter and egg mixture, stir. Then half of the milk mixture, mix, other half of the flour mixture, stir, last half of the milk mixture. Blend until smooth batter forms.
pour batter into well greased cake pans.
Bake for ~ 50 minutes if making a bundt cake, ~ 25 minutes for 2 -8 inch rounds, ~ 22 for 9 inch rounds, 30-35 minutes for a 9 X 13 cake. ~15-22 minutes for cupcakes. You want a tooth pick to come out clean.
To make the frosting, mix all ingredients together and stir until smooth.