Fragrant Orange And Lemon Cake

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• unsalted butter, and
• all-purpose flour (for preparing the cake pan)
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 orange, peel grated and orange juiced
• 1 lemon, peel grated and lemon juiced
• 3/4 cup milk
• 8 ounces unsalted butter, softened
• 1 1/2 cups sugar
• 1 tablespoon vanilla
• 5 large eggs
• confectioners' sugar, for dusting

Recipe

• 1 preheat oven to 350 degrees.
• 2 evenly coat the interior of a 10-inch bundt pan with butter;dust lightly with flour, shaking out the excess flour;set aside.
• 3 sift the flour, baking powder, baking soda,and salt into a large bowl.
• 4 stir in the orange and lemon zests.
• 5 combine the orange and lemon juices and the milk and set aside to "sour" the milk.
• 6 toss the vanilla with the sugar in a small bowl until the vanilla is mixed in well(it will make the sugar look fluffy).
• 7 in a large bowl, using a hand-held electric mixer at high speed, beat the butter and vanilla sugar until light and fluffy, about 2 minutes.
• 8 one at a time, beat in the eggs, mixing well after each addition.
• 9 the mixture will look curdled- don't worry.
• 10 alternating in thirds, add the flour and milk mixtures, beating well after each addition, and scraping down the sides of the bowl with a spatula as needed.
• 11 pour the batter into the prepared pan and place in the center of the oven.
• 12 bake until the cake is an even golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes.
• 13 (don't worry if the cracks in the top of the cake don't look dry-use the toothpick test to test for doneness.).
• 14 transfer to a wire rack to cool in the pan for 10 minutes.
• 15 turn out onto the serving plate, cool completely and sift confectioner's sugar over top.
• 16 slice into wedges and serve.