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lemon orange cake
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Lemon Orange Cake

Tender vanilla cake bursting with citrus flavor from lemon and orange zest and fresh orange juice.
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings 12

Equipment

  • stand or hand mixer

Ingredients

Lemon Orange Cake

  • 1 2/3 cup granulated sugar 333g
  • 1 ½ sticks unsalted butter 170g
  • Zest of one orange
  • Zest of 2 lemons
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon imitation vanilla
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • 2 3/4 cup 320g cake flour
  • ¾ cup kefir or buttermilk 165g
  • 1/2 cup freshly squeezed orange juice 122g

Vanilla Buttercream

  • 1 1/2 cups unsalted butter softened
  • 3 ½ 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, 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.