Orange And Lemon Cake Recipes

LEMON ORANGE LAYER CAKE

Steps:

• Preheat the oven to 350 degrees
• Grease and flour three 8 inch pans.
• In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.
• In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.
• In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is lightened in color and fluffy.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• Add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Mix until combined and smooth, do not mix above medium speed or over mix.
• Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees. If baking three 8 inch pans, bake at 350 for 20-25 minutes. For two 8 inch pans, bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.
• Wash and dry the oranges and lemon - then zest all of them. It is best to use a microplane, being careful to get just the outside not the white beneath.
• In a sauce pan add the sugar cornstarch, egg yolks, orange and lemon juice and zest and butter. Stir to blend.
• Cook on medium low heat, stirring until ingredients are smooth and well combined. Increase to medium heat and stir constantly until the mixture begins to thicken and bubble. Reduce heat and stir for about a minute more- it will take on a pudding-like thickness/consistency.
• Remove the sauce pan from the heat.
• Pour curd into a heat proof bowl. Allow to cool 15 minutes, press a piece of plastic wrap onto the top of the curd to prevent a "skin" from forming. Refrigerate until cool, the curd will thicken further as it cools. The curd can be refrigerated for a week. When ready to use, remove from the refrigerator and allow to warm a bit and stir for easier spreading. It can also be frozen for 3 months.
• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the slightly softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.
• Add the vanilla and orange flavorings. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
• Increase mixing speed and beat until fluffy. Don't over beat.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

LEMON & ORANGE CAKE

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.

ORANGE-LEMON CAKE

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.

LEMON ORANGE CAKE

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.

ORANGE-AND-LEMON CAKE

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.

GENERAL ROBERT E. LEE ORANGE-LEMON CAKE

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.

LEMON-ORANGE CAKE

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.

LEMON CAKE WITH LEMON FILLING AND LEMON ORANGE FROSTING

Steps:

• Grease and flour four 9 inch cake pans. Preheat oven to 325 degrees F (165 degrees C). Sift together flour, cream of tartar, and baking powder four times. Set aside.
• Beat 8 egg yolks with a rotary or electric beater until very thick, light, and creamy. Add the 2 cups sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow. Stir in 1 grated lemon rind and juice of 1 lemon. Quickly fold in the flour mixture until well incorporated.
• In a large glass or metal mixing bowl, whip the 8 egg whites until peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Spoon into cake pans and bake for 20 to 25 minutes or until cake begins to pull away from sides of pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting.
• To Make Lemon Jelly Filling: Mix 6 egg yolks with 2 cups sugar, grated rind of 2 lemons, and juice of 4 lemons. Cook over boiling water, stirring constantly, until sugar dissolves. Add 1/2 cup butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.
• To Make Lemon-Orange Frosting: Beat the 1/4 cup butter until it has the appearance of thick cream, stir in 6 cups confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in 1 egg yolk and 2 tablespoons lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.

WORLD'S BEST ORANGE AND LEMON SPONGE CAKE

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.
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