Orange and Lemon Italian Cake
List of Ingredients
Butter and flour for the bundt cake pan
3 cups all-purpose flour
Grated zest and juice of one lemon
Grated zest and juice of one orange
1/2 teaspoon baking soda
1 1/2 cups sugar
5 large eggs
1/4 teaspoon salt
3/4 cup whole milk
16 tablespoons unsalted butter
1 1/2 teaspoons baking powder
Confectioner's sugar for dusting
Recipe
Preheat oven to 350 degrees. Evenly coat the bundt pan with butter and lightly flour.
Sift the flour, baking powder, baking soda and salt into a large bowl and stir in the zests. Combine the orange and lemon juices and the milk and set aside to "sour."
In a large bowl, using an electric mixer at high speed, beat the butter and sugar until light and fluffy (about 2 minutes). One at a time, beat in the eggs mixing well after each addition. The mixture will look curdled. Alternating in thirds, add the flour and milk mixtures, beating well after each addition and scraping the bowl when needed.
Pour the batter into the prepared pan and place in the center of the oven. Bake until cake is golden and a toothpick, when inserted, comes clean. Don't worry if cracks in the cake don't look dry. Place cake on wire rack for 10 minutes in pan and then turn onto serving plate. Sift confectioner's sugar over top.
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