Lemon Orange Cake
Tender vanilla cake bursting with citrus flavor from lemon and orange zest and fresh orange juice.
Servings 12
Equipment
- stand or hand mixer
Ingredients
Lemon Orange Cake
- 333g or 1 ⅔ cup granulated sugar
- 170g or ¾ unsalted butter
- Zest of one large orange
- Zest of 2 lemons avoid the white pith when zesting
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon imitation vanilla
- 1 teaspoon pure vanilla extract
- 4 large eggs at room temperature
- 320g or 2 ⅔ cup cake flour
- 180g or ¾ cup kefir or buttermilk
- 120g or ½ cup freshly squeezed orange juice
Vanilla Buttercream
- 1 ½ unsalted butter softened
- 3 cups organic powdered sugar sifted
- 1 teaspoon sea salt
- 1 teaspoon imitation vanilla
- ½ teaspoon vanilla paste or 1 teaspoon
- 1-2 tablespoons milk
Instructions
To make the cake:
- Preheat oven to 325. Butter and flour a 9×13” sheet pan.
- In the bowl of your stand-mixer, beat together the sugar, butter, and flour until the mixture is sandy.
- Add baking powder, soda, salt, zests and vanillas and beat to combine.
- Add eggs, one at a time. Beating for at least 30 seconds between each add.
- Add the buttermilk and orange juice and mix to just combine.
- Spread into prepared sheet pan. Bake for 35-40 minutes. If using cake pans, check at 30 minutes.
For the buttercream:
- Beat butter until light and fluffy, about 3-5 minutes.
- Add salt and vanillas, beat to combine.
- Add powdered sugar and beat to combine.
- 1Add milk, beat to combine.