Buttery Light Orange Layer Cake

Makes 12
Prep 30 m
Chill 60 m
Freeze 20 m
Bake 20 - 25 m



  1. 1 of 10 Adjust oven rack to top and lower third of oven.
  2. 2 of 10 Place sugar in small, heavy-duty plastic food-storage bag; seal. Freeze 20 minutes.
  3. 3 of 10 Heat oven to 350 degrees F. Grease two 8-inch square metal layer-cake pans. Line bottoms with waxed paper; grease paper. Flour pans and paper.
  4. 4 of 10 Place large mixing bowl and beaters in freezer 5 minutes.
  5. 5 of 10 Combine buttermilk and grated orange rind in a bowl.
  6. 6 of 10 Sift together flour, baking powder, baking soda and salt onto waxed paper 3 times.
  7. 7 of 10 To cream, beat butter in chilled bowl with chilled beaters 3 minutes, until light in color. With mixer running, add chilled sugar in steady stream. Beat 3 to 4 minutes, until fluffy. Add eggs, one at a time, beating 30 seconds after each; then beat 1 to 2 minutes, until light and airy. Fold in half of flour mixture; fold in half of buttermilk mixture. Repeat with remaining flour and buttermilk mixtures. Pour into prepared pans.
  8. 8 of 10 Bake in 350 degrees F oven 20 to 25 minutes, until centers spring back when pressed with fingertip. Cool in pans on racks 10 minutes. Turn out onto racks to cool. Peel off paper.
  9. 9 of 10 Meanwhile, prepare frosting.
  10. 10 of 10 Place one layer on serving plate. Spread top and sides with half of frosting. Top with remaining cake layer. Frost. Refrigerate 1 hour before serving.
Nutrition Information for Buttery Light Orange Layer Cake
Servings Per Recipe: 12
Per Serving: 74 g carb., 5 g pro., 124 mg chol., 21 g Fat, total, 13 g sat. fat, 296 mg sodium, 0 g fiber, 499 kcal cal.
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Printed from FamilyCircle.com 07/18/2019