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Ingredients
Cake:
Cooking spray
1¾ cups, plus 1 tablespoon, granulated sugar, divided
3 cups, plus 1 tablespoon, all-purpose flour, divided
1 cup (2 sticks) butter, room temperature
3 eggs, room temperature
½ teaspoon baking soda
½ teaspoon salt
3/4 cup buttermilk
¼ cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoon finely grated lemon rind
1 tablespoon finely grated orange rind
Buttery Citrus Icing:
¼ cup (½ stick) butter, room temperature
2 cups sifted powdered sugar
1 tablespoon, plus 1 teaspoon, finely grated lemon rind
2 teaspoons finely grated orange rind
3 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
Orange zest (optional)
Instructions
Cooking spray
1¾ cups, plus 1 tablespoon, granulated sugar, divided
3 cups, plus 1 tablespoon, all-purpose flour, divided
1 cup (2 sticks) butter, room temperature
3 eggs, room temperature
½ teaspoon baking soda
½ teaspoon salt
3/4 cup buttermilk
¼ cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoon finely grated lemon rind
1 tablespoon finely grated orange rind
Buttery Citrus Icing:
¼ cup (½ stick) butter, room temperature
2 cups sifted powdered sugar
1 tablespoon, plus 1 teaspoon, finely grated lemon rind
2 teaspoons finely grated orange rind
3 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
Orange zest (optional)
1. Preheat oven to 325F.
2. Coat a 10-inch tube pan or 12-cup Bundt pan with cooking spray. Combine 1 tablespoon granulated sugar and 1 tablespoon flour. Sprinkle over oiled pan, tapping out excess.
3. Beat butter with a mixer at high speed until light and fluffy. Gradually add 13/4 cups granulated sugar. Continue beating until well combined. Beat in eggs, one at a time.
4. Sift 3 cups flour, baking soda and salt into a medium bowl.
5. Combine buttermilk, orange juice and lemon juice. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture; beat at low speed. Stir in the citrus rinds. Pour batter into prepared pan.
6. Bake 60 to 70 minutes, until top is golden brown and a wooden pick inserted in the center comes out clean.
7. To prepare icing, combine butter and powdered sugar using a mixer at medium speed. Add grated rinds and juices 1 tablespoon at a time. Beat well.
8. Cool cake in pan on a wire rack 10 minutes. Turn onto a serving plate. Pour one-third of icing over cake while still warm. Cool completely and spread with remaining icing. Garnish with orange zest, if desired. Serves 16.
Recipe by Crescent Dragonwagon, "It's Your Lucky Day," December 2009.
Nutritional Information
2. Coat a 10-inch tube pan or 12-cup Bundt pan with cooking spray. Combine 1 tablespoon granulated sugar and 1 tablespoon flour. Sprinkle over oiled pan, tapping out excess.
3. Beat butter with a mixer at high speed until light and fluffy. Gradually add 13/4 cups granulated sugar. Continue beating until well combined. Beat in eggs, one at a time.
4. Sift 3 cups flour, baking soda and salt into a medium bowl.
5. Combine buttermilk, orange juice and lemon juice. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture; beat at low speed. Stir in the citrus rinds. Pour batter into prepared pan.
6. Bake 60 to 70 minutes, until top is golden brown and a wooden pick inserted in the center comes out clean.
7. To prepare icing, combine butter and powdered sugar using a mixer at medium speed. Add grated rinds and juices 1 tablespoon at a time. Beat well.
8. Cool cake in pan on a wire rack 10 minutes. Turn onto a serving plate. Pour one-third of icing over cake while still warm. Cool completely and spread with remaining icing. Garnish with orange zest, if desired. Serves 16.
Recipe by Crescent Dragonwagon, "It's Your Lucky Day," December 2009.
Per serving: 340 calories, 16g fat, 80mg chol., 4g prot., 49g carbs., 0g fiber, 160mg sodium.
