Total Time
45mins
Prep 25 mins
Cook 20 mins

Oh, so good! Makes a nice birthday or special-occasion cake. I used to sift the flour, baking powder and salt together, but nowadays most commercial flour is pre-sifted so I don't bother. If you don't want grated citrus zest in your frosting (though I love it!), after allowing the orange juice in the frosting to infuse some of the flavor from the zest for 10 minutes, you can pour it through a strainer and discard the zest.

Ingredients Nutrition

Directions

  1. MAKE CAKE: Line bottoms of two 9-inch round layer cake pans with waxed paper.
  2. With a mixer, cream together 3/4 cup butter and 1 1/4 cup sugar until fluffy.
  3. Add egg yolks, one at a time, beating after each.
  4. Beat in orange juice and zest.
  5. Combine flour, baking powder and salt and add to batter alternately with milk; beat until smooth.
  6. Pour into the layer pans and bake at 375F approximately 20 minutes until a toothpick inserted in cake comes out clean.
  7. Cool on racks.
  8. MAKE FROSTING: Combine grated zests with 1/4 cup orange juice and let stand for 10 minutes.
  9. Cream 1/4 cup butter until light; beat in yolk, lemon juice and salt.
  10. Gradually beat in confectioners sugar.
  11. Frost tops and sides of cooled cake layers with frosting and stack one on top of the other.
  12. NOTE: If you want to freeze the cake for later, freeze it unfrosted. To serve, thaw then frost it.
  13. NOTE: Although the risk is small (only 1 in 30,000 egg yolks in this country contains salmonella), pregnant women are advised not to eat raw egg yolk. Therefore, if there is a chance that the cake will be eaten by a pregnant woman, omit the yolk from the frosting.

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