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| And the hair that was cut on her leg for her surgery is slowly growing back too. I think she is looking regal and more lion-like with her long hair. |
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| I made this cake for my husband and DIL yesterday. I don't cook with oranges very often but I do find that it is always in the Fall and then in the beginning of Spring that I use them the most. |
I doubled this recipe which made a very big cake. You should be fine just making it following this single layer recipe:
- 2 cups all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup sugar
- 1 cup buttermilk
- ½ teaspoon vanilla extract
- Zest of one orange
- ¼ cup butter, softened
- For the frosting
- 4 oz. cream cheese, softened
- 4 tablespoons butter, softened
- 2 tablespoons orange marmalade
- 1 tablespoon fresh orange juice
- ½ teaspoon vanilla extract
- ½ teaspoon orange extract
- 2 cups powdered sugar
Directions
Preheat the oven to 350 F.
Sift the flour, baking powder and salt in a small bowl. Set aside.
In the bowl of your mixer, add the sugar and eggs and mix until combined. Add the orange zest, vanilla extract and buttermilk and mix until combined. Add the cooled melted butter and mix to combine. Add the flour and carefully mix until just combined, being careful not to over-mix.
Prepare a 9x2 inch round baking pan. Spray it with baking spray, coat it in sugar and then line it with parchment paper.
Pour the batter into the pan, smooth the top with a rubber spatula, and bake for 30 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 30 minutes before inverting it onto a wire rack and allowing it to cool completely.
To make the frosting: Combine the first 6 ingredients and beat with a mixer until combined and smooth. Add the powdered sugar and beat until combined and smooth.
Cut the cake in half. Spread some orange marmalade on the bottom half. Spread ¼ of the cream cheese frosting on top of the marmalade. Invert the top half of the cake and place it on top of the bottom layer. Frost the cake with the remaining cream cheese frosting.
Sift the flour, baking powder and salt in a small bowl. Set aside.
In the bowl of your mixer, add the sugar and eggs and mix until combined. Add the orange zest, vanilla extract and buttermilk and mix until combined. Add the cooled melted butter and mix to combine. Add the flour and carefully mix until just combined, being careful not to over-mix.
Prepare a 9x2 inch round baking pan. Spray it with baking spray, coat it in sugar and then line it with parchment paper.
Pour the batter into the pan, smooth the top with a rubber spatula, and bake for 30 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 30 minutes before inverting it onto a wire rack and allowing it to cool completely.
To make the frosting: Combine the first 6 ingredients and beat with a mixer until combined and smooth. Add the powdered sugar and beat until combined and smooth.
Cut the cake in half. Spread some orange marmalade on the bottom half. Spread ¼ of the cream cheese frosting on top of the marmalade. Invert the top half of the cake and place it on top of the bottom layer. Frost the cake with the remaining cream cheese frosting.
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