LEMON & ORANGE CAKE
This citrus centrepiece has a secret ingredient that gives the cake a lovely texture, yet makes it gluten- and wheat-free
Provided by Good Food team
Categories Treat
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 11
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.
Nutrition Facts : Calories 497 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.68 milligram of sodium
LEMON ORANGE CAKE
I like to bake this lovely three-layer lemon and orange cake instead of a more traditional pie for Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-layer cake. -Norma Poole, Auburndale, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 740 calories, Fat 29g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 465mg sodium, Carbohydrate 114g carbohydrate (86g sugars, Fiber 1g fiber), Protein 7g protein.
LEMON-ORANGE CAKE
Luscious lemon and oh, so orange marry with fluffy white frosting for a dreamy dessert cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 32 g, TransFat 2 g
ORANGE FROSTING
Steps:
- In a mixing bowl with an electric mixer, beat the butter with the vanilla extract until light and well blended.
- Sift the confectioners' sugar and gradually beat it into the butter along with the salt.
- Add a few tablespoons of orange juice and the orange zest. Beat until well blended and add more orange juice as needed for a spreadable frosting.
Nutrition Facts : Calories 109 kcal, Carbohydrate 21 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 21 mg, Sugar 21 g, Fat 3 g, ServingSize 16 servings, UnsaturatedFat 0 g
LEMON ORANGE FROSTING
Frosting for any white or lemon cake recipes. Enough to cover the sides and top of a 9-inch layer cake.
Provided by Carol
Categories Desserts Frostings and Icings Lemon
Yield 20
Number Of Ingredients 7
Steps:
- Beat the butter until it has the appearance of thick cream, stir in confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in egg yolk and 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.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 39 g, Cholesterol 16.3 mg, Fat 2.6 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 1.5 g, Sodium 17.3 mg, Sugar 37.2 g
LEMON BUTTERCREAM FROSTING RECIPE
Calling all lemon dessert lovers! This easy Lemon Buttercream Frosting is impossible to resist. Pipe it onto cupcakes, spread it on a cake--or just eat it with a spoon. It's that good!
Provided by Aimee Shugarman
Categories Basics
Time 10m
Number Of Ingredients 4
Steps:
- For the frosting, beat butter for 3-5 minutes until pale in color.
- Add powdered sugar, lemon zest and lemon juice (about 2 Tbsp from fresh lemon) and cream. Beat for 3-5 minutes until fluffy.
Nutrition Facts : Calories 143 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 2 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
LEMON ORANGE LAYER CAKE
This Lemon Orange Cake recipe is so moist and bursting with citrus flavor!
Provided by Melissa Diamond
Number Of Ingredients 28
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.
ORANGE BUTTERCREAM FROSTING
Simple, buttercream frosting made with orange juice for a tangy twist! Goes wonderfully on lemon cake, or over vanilla or pound cake. Even unusually good on chocolate cake! Thicker than a glaze, but not as stiff as store bought frostings. You can expect it to spread a little when you apply it, but don't worry, in a few moments it will be set in place. Glossy, elegant, and delicious!
Provided by Hybrid Cookin
Categories Dessert
Time 5m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Blend all ingredients together in a bowl until smooth. To thin, add more juice, to thicken, add more sugar.
- Add a dash of orange zest or fresh grated peel, if desired.
Nutrition Facts : Calories 2043.5, Fat 69.6, SaturatedFat 43.9, Cholesterol 183.2, Sodium 495.2, Carbohydrate 363.8, Fiber 0.1, Sugar 356.8, Protein 1
CREAMY ORANGE FROSTING
Make and share this Creamy Orange Frosting recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In large mixing bowl, cream the sugar and butter together with an electric mixer until fluffy and smooth.
- Add the citrus rinds and juices and beat until the frosting is very smooth.
LEMON AND ORANGE LOAF
Provided by Ev
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 175ºC/350ºF.
- Grease a loaf pan and line with paper.
- Beat the room temperature butter and sugar until light and creamy.
- Add the room temperature eggs, one at a time -and then add the zest.
- Add the flour in two parts, half first then beat and then add the remainder with the citrus juice.
- Spoon the mixture into the prepared loaf pan and bake for 45-50mins or until a skewer inserted into the loaf comes away clean.
- FOR THE ICING
- Mix the icing sugar and juice together until it forms a smooth consistency and spoon it over the cooled loaf.
- Decorate with more zest if you like.
VEGAN DAIRY-FREE LEMON BUTTERCREAM FROSTING
This vegan buttercream frosting recipe is easy to make with many variations. It's perfect for vegan cupcakes and cakes for dairy-free and vegan diets.
Provided by Ashley Adams
Categories Dessert Ingredient
Time 10m
Yield 10
Number Of Ingredients 4
Steps:
- In a large mixing bowl, beat the dairy-free soy margarine with an electric hand mixer until smooth.
- Add in the remaining ingredients, beating for about 2 minutes on a medium speed setting until the mixture resembles a thick frosting.
- Chill slightly before using to ice dairy-free cakes and cupcakes.
- Serve and enjoy!
Nutrition Facts : Calories 188 kcal, Carbohydrate 46 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 14 mg, Sugar 44 g, Fat 1 g, ServingSize about 3 cups (up to 10 servings), UnsaturatedFat 0 g
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