LEMON & ORANGE CAKE
This citrus centrepiece has a secret ingredient that gives the cake a lovely texture, yet makes it gluten- and wheat-free
Provided by Good Food team
Categories Treat
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a deep, 20cm round cake tin. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, one by one. Fold in the flour, baking powder, mashed potato, zests and juices. Scrape into the tin and level the top. Bake for 45 mins until golden and a skewer poked in comes out clean. Cool in the tin for 10 mins, then move to a wire rack.
- Sift the icing sugar, then mix in enough of the lemon juice to make a stiff, but still runny icing. Spread over the cake so it dribbles down the sides a little. Add some chocolate eggs, if using. Leave until the icing has set, then slice and serve. Delicious with a dollop of natural yogurt.
Nutrition Facts : Calories 497 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.68 milligram of sodium
ORANGE-LEMON CAKE
Family and friends will love this moist cake's refreshing citrus taste and its pretty presentation. -Ann Robinson, Bloomington, Indiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, gelatin, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over cake.
Nutrition Facts : Calories 370 calories, Fat 17g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 320mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 0 fiber), Protein 4g protein.
ORANGE POUND CAKE
Steps:
- Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
LEMON ORANGE CAKE
I like to bake this lovely three-layer lemon and orange cake instead of a more traditional pie for Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-layer cake. -Norma Poole, Auburndale, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 740 calories, Fat 29g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 465mg sodium, Carbohydrate 114g carbohydrate (86g sugars, Fiber 1g fiber), Protein 7g protein.
LEMON OR ORANGE CAKE (CAKE CITRON OU CAKE ORANGE)
Provided by Dorie Greenspan
Categories Cake Dessert Bake Kid-Friendly Lemon Orange Winter Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 12 servings
Number Of Ingredients 9
Steps:
- 1. Center a rack in the oven and preheat the oven to 350°F (180°C). Butter and flour a 9 x 5 x 3-inch (22.5 x 12.5 x 7.5-cm) loaf pan, dust the interior with flour, and tap out the excess. Put the pan on an insulated baking sheet or on two stacked regular baking sheets and set aside.
- 2. Sift the flour, baking powder, and salt together and keep close at hand. Toss the sugar and zest together in a large bowl and rub them together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs, beating until the mixture is pale and foamy, then whisk in the crème fraîche and rum. Switch to a large rubber spatula and gently stir the sifted flour mixture into the batter in three or four additions-the batter should be thick and smooth. Finally, fold in the cooled melted butter in two or three additions.
- 3. Immediately spoon the batter into the pan and slide the baking sheet(s) into the oven. Bake for 1 hour and 25 to 30 minutes, or until a thin knife inserted into the center of the cake comes out dry and free of crumbs. (Check the cake at the 40-minute mark. If it is browning quickly, cover it loosely with a foil tent for the remainder of the baking period.) Remove the cake from the oven and allow it to cool for about 10 minutes on a cooling rack before turning it out of the pan; invert and cool to room temperature right side up.
LEMON-ORANGE CAKE
Luscious lemon and oh, so orange marry with fluffy white frosting for a dreamy dessert cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 32 g, TransFat 2 g
GENERAL ROBERT E. LEE ORANGE-LEMON CAKE
This is served at the Beaumont Inn in Harrodsburg, Kentucky. I found in Southern Living. I am not much of a baker but I thought those of you who are might want to give this a try. It sounds wonderful.
Provided by TXOLDHAM
Categories Dessert
Time 50m
Yield 1 4-layer cake
Number Of Ingredients 17
Steps:
- Combine first 3 ingredients and sift 6 times; set aside.
- Combine egg yolks and sugar in a large mixing bowl; beat at high speed of an electric mixer until mixture is thick and lemon colored. Reduce speed to medium and gradually add in vegetable oil. Add flour mixture and mix until well blended. Stir in lemon rind and juice.
- Beat egg whites (at room temperature)and salt until stiff peaks form. Fold whites into batter. Pour batter into 4 wax paper-lined and greased 8-inch round cakepans.
- Bake at 325 for 20-25 minutes or until cake springs back when lightly touched. Cool in pans 10 minutes; loosen cake from sides of pan and remove from pans. Pull off wax paper and cool layers completely on wire racks.
- Spread Orange-Lemon Frosting between layers and on top and sides of cake. Store in refrigerator until serving time. Garnish with orange slices and fresh mint leaves if desired.
- Orange-Lemon Frosting:.
- Cream butter; add egg yolks and beat well. Add powdered sugar and grated rind alternately with juices, beating well.
Nutrition Facts : Calories 8709, Fat 261.4, SaturatedFat 91.3, Cholesterol 2713.9, Sodium 2022.1, Carbohydrate 1537.9, Fiber 5.1, Sugar 1299.4, Protein 88
LEMON-GLAZED LEMON ANGEL FOOD CAKE
If you're in a super duper hurry, you can buy an already prepared angel food cake but when you have the time, this version is scrumptious. This recipe calls for lemon oil, which can be hard to find in some areas of the country. Try it with lemon extract but keep your eye out for lemon oil, available in specialty food stores.
Provided by Food Network
Categories dessert
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Beat egg whites until frothy; add salt, cream of tartar and lemon oil and vanilla extract. Continue beating until they form stiff but not dry peaks. Using a rubber spatula, gradually fold in the sugar a few tablespoons at a time.
- Using the same rubber spatula, gradually fold in the flour, one quarter at a time. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring. You just went to all that work the whip up the egg whites, don't want to beat them to death.
- Pour batter into an ungreased, 9-inch angel food cake pan (you know the one with the tube in the center, not a bundt pan).
- Bake one hour or until top is golden brown and the cake pulls away from pan sides.
- Remove cake from oven . Cool in the pan ten minutes and then invert pan and let cake stand upside down for an hour or until cooled.
- You might let the cake stand over a plate in case your oven was funky and the cake plops out of the pan prematurely. Hey, it happens.
- While cake is cooling prepare the glaze. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little. Serve immediately.
LEMON CURD & ORANGE CAKE
Enjoy a slice of lemon curd and orange cake for elevenses or afternoon tea. Top with flaked almonds and lemon zest and serve with a cuppa
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 1-litre loaf tin and line with baking parchment.
- Put the butter, sugar, eggs, yogurt, self-raising flour, ground almonds, orange zest, milk and 5 tbsp lemon curd in a large bowl and whisk until smooth. Put another 5 tbsp lemon curd in a second bowl and whisk to loosen.
- Spoon half the batter into the prepared tin, dollop over the lemon curd and top with the remaining batter. Scatter over the flaked almonds and bake for 50 mins, or until risen and golden. Leave to cool on a wire rack, scatter over some lemon zest and slice.
Nutrition Facts : Calories 365 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
ORANGE-AND-LEMON CAKE
Provided by Molly O'Neill
Categories dessert, side dish
Time 1h15m
Yield Serves eight
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees. Grease a 10-inch tube pan. In a clean bowl, beat the egg whites until they are foamy. Add the cream of tartar and the vanilla and beat until soft peaks form. Continue beating while gradually adding the sugar. Stop beating when peaks are firm but not stiff.
- Combine the flour with the orange and lemon zests. Using a rubber spatula, fold the flour into the egg whites. Spoon into the pan. Bake for 45 minutes. Remove from the pan and cool on a rack.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 1 gram, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 56 milligrams, Sugar 32 grams, TransFat 0 grams
WORLD'S BEST ORANGE AND LEMON SPONGE CAKE
This is my very favorite sponge cake. It has a marvelous taste and texture, but also, because it is amazingly easy to prepare. This cake is a base for many desserts and is a great recipe for your repertoire.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In the large bowl of an electric mixer, beat eggs and sugar at high speed for about 10 minutes or until eggs have tripled in volume and are light and frothy.
- On low speed, beat in flour only until blended. Fold in orange, lemon and vanilla. Pour batter into an ungreased 10 inch tube pan and bake in a 350°F oven for about 40 to 45 minutes, or until a cake tester, inserted in center, comes out clean. Do not over-bake. Remove from the oven, INVERT, and allow to cool. (If your tube pan does not have the three little legs for inverting, you must invert cake over the neck of a large size soda bottle.).
- When cool, remove from pan and serve with fresh sliced strawberries and whipped cream. It can also be served with a faint sprinkling of sifted powdered sugar. Serves 10.
- NOTE: DO NOT under-beat the eggs or cake will lose volume. If your mixer does not have a very low and gentle setting, then fold in the flour by hand.
- Easiest & Best Coffee Cakes and Quick Breads.
Nutrition Facts : Calories 172.3, Fat 3.1, SaturatedFat 0.9, Cholesterol 126.9, Sodium 42.5, Carbohydrate 30.7, Fiber 0.7, Sugar 20.4, Protein 5.1
ORANGE-LEMON PUDDING CAKES
Yield Serves 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Arrange six 1 1/4-cup soufflé dishes or custard cups in large roasting pan, spacing apart. Stir 1 cup sugar, flour and salt in large bowl to blend. Whisk in milk, egg yolks, fruit juices, butter, orange peel, lemon peel and vanilla extract (batter will be thin).
- Using electric mixer, beat whites in medium bowl until very frothy. Gradually add remaining 1/4 cup sugar, beating until medium-firm peaks form. Fold 1/4 of whites into batter to lighten. Fold in remaining whites. Divide batter among soufflé dishes. Top with ginger slices.
- Pour enough hot water into roasting pan to come halfway up sides of dishes. Bake cakes until tops are golden brown and beginning to split and pudding layer on bottom appears thickened, about 40 minutes. Transfer desserts to rack; cool at least 20 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and refrigerate; serve cold.)
- Garnish cakes with fresh raspberries and mint, if desired, and serve.
More about "orange lemon cake recipes"
LEMON ORANGE CAKE – FOOD FUSION
From foodfusion.com
Estimated Reading Time 3 mins
LEMON ORANGE LAYER CAKE | MY CAKE SCHOOL
From mycakeschool.com
ORANGE AND LEMON SPONGE CAKE RECIPE | NEW IDEA FOOD
From newideafood.com.au
10 BEST MOIST ORANGE CAKE RECIPES | YUMMLY
From yummly.com
LEMON-ORANGE POUND CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
LEMON AND ORANGE LOAF – SHADES OF CINNAMON
From shadesofcinnamon.com
LEMON-ORANGE POUND CAKE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
LEMON ORANGE CAKE WITH LEMON HONEY GLAZE - JO COOKS
From jocooks.com
SICILIAN WHOLE ORANGE CAKE - CHRISTINA'S CUCINA
From christinascucina.com
ORANGE AND LEMON ALMOND CAKE – DOWNSIZED - GOCHUGARU GIRL
From gochugarugirl.com
LEMON ORANGE POUND CAKE | MY CAKE SCHOOL
From mycakeschool.com
GLUTEN FREE ORANGE AND LEMON CAKE - UNA ROSE VEGAN
From unarosevegan.ca
BEAUTIFUL ORANGE CHIFFON CAKE: FRESH & ZESTY CITRUS FLAVOUR!
From foodelicacy.com
LEMON ORANGE CAKE | BUTTERMILK BY SAM
From buttermilkbysam.com
LEMON AND ORANGE CAKE - DOM IN THE KITCHEN
From dominthekitchen.com
BEST EVER LEMON OLIVE OIL CAKE RECIPE - AVERIE COOKS
From averiecooks.com
ST. CLEMENTS ORANGE AND LEMON DRIZZLE CAKE RECIPE - BBC …
From bbc.co.uk
ORANGE AND LEMON CAKE - SUNNYSIDE COOK
From sunnysidecook.com
INCREDIBLY QUICK AND EASY LEMON GLAZE FOR ANGEL FOOD CAKE
From cakedecorist.com
LEMON-AND-ORANGE-GLAZED POUND CAKE RECIPE - FOOD & WINE
From foodandwine.com
ORANGE-LEMON CAKE - REAL MOM KITCHEN - DESSERT
From realmomkitchen.com
WHOLE ORANGE CAKE - RIND AND ALL! | RECIPETIN EATS
From recipetineats.com
ORANGE & LEMON CAKE - LUCY SUGARS
From lucysugars.com
BEST ORANGE AND LEMON CAKE RECIPES | FOOD NETWORK …
From foodnetwork.ca
IF YOU HAVE 1 ORANGE AND 1 LEMON, MAKE THIS DELICIOUS CAKE
From youtube.com
LEMON-ORANGE CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
THIS REINVENTED LEMON CAKE IS THE MOST LEMONY LEMON CAKE EVER
From allrecipes.com
EASY LEMON ORANGE CUPCAKES - SWEET MOUTH JOY
From sweetmouthjoy.com
LEMON ORANGE CAKE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
LEMON & ORANGE POUND CAKE: A FRESH CITRUS BITE FOR AFTERNOON TEA
From thesimplyluxuriouslife.com
ORANGE AND LEMON CAKE RECIPE | NATIONAL TRUST
From nationaltrust.org.uk
LEMON ORANGE CAKE RECIPE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
MADEIRA CAKE WITH LEMON AND ORANGE ZEST – ZESTY AND TRADITIONAL
From thesouthafrican.com
ORANGE AND LEMON CAKE - DOM IN THE KITCHEN
From dominthekitchen.com
ORANGE LEMON CAKE – THE APPETIZING FOOD
From foodreceipies.in
You'll also love