If you only have one cake to bake then bake this one. Somehow I have become this cake addict aficionada who finds no excuses to not make it. I have researched many citrus cakes but gave into this one recipe originally inspired by Rachel Allen “Florence’s Orange Cake”. I almost completely reinvented it to satisfy my taste and pantry.
I have made it so often that I now know the recipe by heart to my friends delight. The best way to eat this cake is with a café con leche or Latte; some people like it with a glass of milk which is fine with me because it suits me also.
There are recipes that in their making spread smell of pure happiness and excitement. This fragrant orange-lemon cake is all about that; the wonderful smell of sugar, orange and sweet butter really gets you. I know I should not be eating any cake but with this cake I turn off the feelings of regret and settle into this moment of satisfaction.
I suggest to think of today and bite into this moist citrusy, sweet yet lemony mouth of goodness cake. Dig in and experience this unforgettable orange-lemon cake – you won’t regret it. Enjoy!
- 2 sticks butter, softened, plus more for greasing
- 1 cup granulated sugar
- 4 eggs
- 1 orange plus 1 lemon grated zest, for cake and icing
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ½ teaspoon salt
- Juice 1 orange and 1 lemon, for cake and icing
- 2 tablespoons of Grand Marnier liquor for cake and icing (optional)
- For cream cheese butter cream:
- 1 stick butter, softened
- 12 oz. cream cheese
- 1 cup sugar
- Finely grated zest of 1 orange
- 1-2 tablespoons of the grand Marnier, orange-lemon juice liquid
Preheat a convection oven to 350 degrees F°(180 C°) or a conventional (traditional) oven to 375 F° (190 C°). Prepare an 11 inch cake pan; brush it with softened butter then dust it with flour and refrigerate until needed.
Star by creaming the 2 sticks of butter in an electric mixer until soft. Gradually add the sugar and mix until the mixture turns yellow pale. Add the eggs, one at a time beating well between additions. Add ¾ of the 1 orange-lemon zests (reserve the remaining for the icing). Mix for a few seconds. Sift the flour and combine with the baking powder and salt. Slowly add the flour into the mixture. Squeeze the orange and lemon together and add the Grand Marnier; add 5 to 6 tablespoons of the liquid mixture into the cake batter.
Pour the batter into the 11 inch cake pan and shake it so it rises evenly. If you have a baking cake strip wet it and put it on. Bake for about 40-45 minutes or until a cake tester comes out clean when inserted into the center of the cake. Let the cake rest for a few minutes before turning it into a wire rack.
For the cream cheese butter icing:
Cream the butter until soft then add the cream cheese. Mix until very soft; gradually add the sugar then add the orange-lemon zest. Slowly add 1 or 2 tablespoons of the orange-lemon juice and Grand Marnier liquid mix.
Once the cakes had cool down carefully slice it in half. Spread the icing between the cake layers and then piece it together. Using a cake spatula spread the icing all over and around the cake. Use flowers or fruits to decorate (optional). Serve.
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