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Buttery Yellow Citrus Cake

Source of Recipe


Better Homes and Gardens



List of Ingredients



• ¾ cup butter
  
• 6 egg yolks or 3 whole eggs
  
• 2-2/3 cups all-purpose flour
  
• 2 tsp baking powder
  
• ¼ 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 orange juice
  
• Lemony Whipped Cream Frosting (recipe follows)
  






Instructions



1. Let butter and eggs stand at room temperature 30 minutes. Preheat oven to 375° F. Grease and lightly flour two 9- x 2-inch round baking pans; set aside.
   
   
2. In medium bowl, combine flour, baking powder, ½ teaspoon 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. Add flour mixture and milk alternately; beat on low after each just until combined. Stir in peels and juices. Spread batter in prepared pans. Bake 20 to 25 minutes, or until pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool.
   
   
3. 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.
   
   Serves 12
   
   ............
   
   LEMONY WHIPPED CREAM FROSTING
   
   • 2 cups whipping cream
   • 2 Tbsp powdered sugar
   • 1 Tbsp instant vanilla pudding
   • 1 Tbsp shredded lemon peel
   
   In large chilled bowl, beat 2 cups whipping cream, powdered sugar, and instant vanilla pudding on medium-high until stiff peaks form. Fold in lemon peel. If made ahead, chill 24 hours; stir before spreading.
   
   Makes 3½ cups.