Lemon Orange Cake
Servings: 12 people
Calories: 410kcal
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!
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: 410kcal | Carbohydrates: 67g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 207mg | Sodium: 114mg | Potassium: 116mg | Fiber: 1g | Sugar: 56g | Vitamin A: 565IU | Vitamin C: 0.7mg | Calcium: 69mg | Iron: 0.6mg