Tuesday, August 11, 2009
Lemony Orange Cake
We recently celebrated my Dad's 61st birthday and I meant to only provide a Better Than Banoffee Pie (a wonderful recipe courtesy of Kitchen Bitch), but I've been in an experimental baking mode lately and we ended up having a dessert-athon with three cakes in addition to the pie...all for only 8 guests!
The surprise favorite turned out to be this Lemony Orange Cake. It is heavier than a regular cake, but lighter than a pound cake and extremely moist with a wonderful orange glaze that locks in the moisture. The citrus flavors make it the perfect summer treat.
Lemony Orange Cake
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
1 teaspoon lemon extract
1/3 cup orange juice
2/3 cup white sugar
1/4 cup butter
Grease & flour a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, stir together cake mix and pudding mix. Pour in the 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Once it's cool, fit the Bundt pan back over the cake and flip it over so the cake is back in the pan. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter until it comes to a boil and continue to boil for two minutes. Pour the glaze over the bottom of the cake and use a spatula to spread to the sides so that it drips down evenly on all sides and on the inside circle. You don't want all the glaze sitting on top, you want it to drip down so it can soak into the cake evenly. Allow to soak for 10 minutes, then place a serving plate on top of the pan & flip it over so that the cake comes out on the plate. Glaze will dry so that the cake can be covered with plastic wrap until serving. If made more than two days in advance, store in the fridge. Don't worry--it will stay moist even if made several days ahead!
Posted by Veronica Miller at 10:34 PM