Orange-Lemon Cake



2 Cups Cake Flour, sift twice before measuring

1-1/2 Tsp Baking Powder

1/2 Tsp Cream Of Tartar

2 Cups Sugar, sift twice

1/2 Cup Vegetable Oil

Rind And Juice Of 1 Lemon

9 Eggs, Separated

Dash Of Salt



2 Lbs Confectionersí Sugar

1/2 Cup Butter, Softened

4 Tbsp Lemon Juice

6 Tbsp Orange Juice

3 Egg Yolks

Rind Of 1 Lemon

Rind Of 1 Orange


Grease four 9 inch round cake pans. If desired line with parchment paper and grease paper.

In a large bowl sift cake flour, baking powder, and cream of tartar together. Stir in sugar. Add the vegetable oil and mix well. Stir in lemon juice and rind.

Beat egg yolks thoroughly with an electric mixer, add to batter and blend well.

In a separate bowl with clean beaters, beat the egg whites and salt until stiff. Fold into egg yolk batter. Divide the batter into the prepared pans equally and bake at 325 degrees F for 20 minutes. Turn cake upside down on rack until cooled. There will be 4 thin layers.

Ice the layers, sides and top of cooled cake.

Frosting: Cream butter and sugar until light. Gradually beat in juices, and then egg yolks. Mix in rinds. (Add more orange juice if needed to make frosting easy to spread).

**Note: I have made this with two 9-inch cake pans and cut each finished cake in two but found it easier to just make 4.

This cake should be refrigerated as it has uncooked frosting.



12-14 servings


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