Lemon-Orange Chiffon Cake with Buttercream Frosting
Prep time
Cook time
Total time
The delicate flavors of lemon and orange blend into this beautifully light and slightly spongy chiffon cake.
Author: Southern Living, March 2012
Serves: 12-16
Ingredients
2½ cup Sifted Cake Flour
1⅓ cup Granulated Sugar
1 tablespoon Baking Powder
1 teaspoon Salt
½ cup Vegetable oil
5 large Eggs, separated
¾ cup Fresh Orange Juice
3 tablespoon Orange Zest
½ teaspoon Cream of Tartar
Buttercream Frosting
1 cup Softened Butter
3 tablespoon Orange zest
1 tablespoon Lemon Zest
1 Package Powdered Sugar
3 tablespoon Fresh Lemon Juice
5 tablespoon Fresh Orange Juice
Instructions
Preheat oven to 350 degrees F. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture, add add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth and light. Stir in zest.
Beat eggs whites and cream tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture.
Spoon batter in to 3 greased and floured 9" round cake pans.
Bake at 350 degrees for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and continue to cool on wire rack until cooled completely (about 1 hour.)
For frosting: beat softened butter, orange zest, and lemon zest at medium speed with an electric mixer, 1 to 2 minutes or until creamy. Gradually add 32 ounces of powdered sugar alternately with 3 tablespoons fresh lemon juice and 5 tablespoons orange juice. Beat at low speed until blended after each addition. Add up to 1 tablesppon additional orange juice, 1 teaspoon at a time until desired spreading consistency is reached. Makes about 6 cups of frosting.
Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of cake.
Bon Appetite'
Recipe by Pray Cook Blog at https://praycookblog.com/the-tale-of-a-lemon-orange-chiffon-cake/