Description
This is a moist and tender cake with plenty of orange flavor.
Ingredients
- 1 ⅔ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup egg yolks
- 1 egg
- 1 ½ cups white sugar
- 1 tablespoon orange zest
- 1 tablespoon orange juice, strained
- ½ teaspoon lemon extract
- ¾ cup boiling water
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Sift together twice: flour
- baking powder
- and salt. Pour back into sifter.
- In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar
- beating after each addition. This should take about 10 minutes.
- Fold in orange rind
- orange juice
- and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly
- just until liquid is blended. Pour batter into one ungreased 10 inch tube pan.
- Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner’s sugar or frost with Orange Butter Frosting.
Servings: 14