Buttery-Light Orange Layer Cake

Makes 12
Prep 30 m
Bake 20 - 25 m



  1. 1 of 7 Adjust oven rack to top of lower third of oven. 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.
  2. 2 of 7 Place sugar in small, heavy-duty plastic food-storage bag; seal; freeze 20 minutes. Place large mixing bowl and beaters in freezer 5 minutes.
  3. 3 of 7 Combine buttermilk and grated orange rind in a bowl. Sift together flour, baking powder, baking soda and salt onto waxed paper 3 times.
  4. 4 of 7 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.
  5. 5 of 7 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.
  6. 6 of 7 Meanwhile, prepare frosting.
  7. 7 of 7 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: 499 kcal cal., 5 g pro., 74 g carb., 21 g Fat, total, 0 g fiber, 296 mg sodium, 124 mg chol., 13 g sat. fat
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Printed from FamilyCircle.com 06/27/2019