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    Buttery Yellow Citrus Cake

    Source of Recipe

    Better Homes and Gardens

    Recipe Introduction

    Prep: 1 hr. 15 minutes
    Bake: 20 minutes
    Cool: 10 minutes
    Stand: 10 minutes

    List of Ingredients

    * 3/4 cup butter
    * 6 egg yolks or 3 whole eggs
    * 2-2/3 cups all-purpose flour
    * 2 tsp. baking powder
    * 1/4 tsp. baking soda
    * 1-2/3 cups sugar
    * 1 cup milk
    * 2 tsp. finely shredded lemon or lime peel
    * 1 tsp. finely shredded orange peel
    * 2 Tbsp. lemon or lime juice
    * 2 Tbsp. orange juice
    * 1 recipe Lemony Whipped Cream Frosting


    1. Let butter and eggs stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. Grease and lightly flour two 9x2-inch round baking pans; set aside.

    2. In medium bowl combine flour, baking powder, 1/2 tsp. salt, and baking soda; set aside. In large bowl beat butter on medium 30 seconds. Gradually beat in sugar until combined; beat 2 minutes more. Add yolks one at a time, beat well after each addition. Add flour mixture and milk alternately; beat on low after each just until combined. Stir in peels and juices. Spread batter in prepared pans.

    3. Bake for 20-25 minutes or until pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool.

    4. Prepare Lemony Frosting. Place one layer flat side down on plate; spread top with frosting. Stack second layer flat side down; spread remaining frosting. Serve immediately or cover and refrigerate. Makes 12 servings.

    5. Lemony Whipped Cream Frosting: In large chilled bowl beat 2 cups whipping cream, 2 Tbps. powdered sugar, and 1 Tbsp. instant vanilla pudding on medium-high until stiff peaks form. Fold in 1 Tbsp. shredded lemon peel. If made ahead, chill 24 hours; stir before spreading. Makes 3-1/2 cups.





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