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Lemon Orange Cake
This Lemon Orange Cake is an old-fashioned bundt cake recipe also known as Gold Cake. It's topped with an orange icing for a juicy pop of flavor!
Prep Time
15
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
people
Author:
Rebecca
Ingredients
Cake
1 ¼
cups
cake flour sifted
½
teaspoon
kosher salt
½
cup
unsalted butter
room temperature
1 ¼
cups
granulated sugar
11
large egg yolks
½
cup
whole milk
½
teaspoon
orange extract
½
teaspoon
lemon extract
½
teaspoon
almond extract
2
teaspoons
baking powder
Icing
3 ½
cups
powdered sugar
4
tablespoons
heavy cream
1
tablespoon
orange juice
Instructions
Preheat oven to 350˚F. Grease and flour a 10-inch bundt cake pan.
Sift together the cake flour and salt and set aside.
Cream the butter until light and gradually beat in sugar.
Beat in egg yolks until creamy.
Alternate adding milk and flour mixture, beating well after each addition.
Add the extracts and baking powder, mixing well. Pour the batter into the prepared cake pan.
Bake for 45 to 55 minutes, or until a toothpick comes clean from the center of the cake.
Turn the cake upside down on a rack to cool in the pan. Remove by running a spatula along sides.
Icing
Prepare the icing by whisking together the powdered sugar, heavy cream, and adding orange juice - enough to give icing spreading consistency.
Nutrition
Calories:
410
kcal
|
Carbohydrates:
67
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Cholesterol:
207
mg
|
Sodium:
114
mg
|
Potassium:
116
mg
|
Fiber:
1
g
|
Sugar:
56
g
|
Vitamin A:
565
IU
|
Vitamin C:
0.7
mg
|
Calcium:
69
mg
|
Iron:
0.6
mg