Best Orange Lemon Sunshine Cake Recipes

Orange-Lemon Sunshine Cake image

Provided by tstokley

Categories Dessert

Time 3h

Yield 12 serving(s)

Number Of Ingredients 14

1 cup sifted cake flour
1 1/4 cups granulated sugar, divided
12 eggs, separated
2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 teaspoon orange juice
1 teaspoon lemon juice
1 tablespoon orange rind, grated
1 tablespoon lemon rind, grated
2 cups confectioners' sugar
2 tablespoons orange juice
1 tablespoon lemon juice
1 teaspoon orange zest
1/8 teaspoon salt

Steps:

.Preheat over to 325. Sift flour with 1/2 cup of the sugar. Repeat sifting 3 times; set aside. Beat egg whites in bowl of electric mix until frothy. Beat in cream of tarter. Add remaining 3/4 cup sugar gradually; beat until stiff peaks form. Sift flour and sugar mixture again over egg whites; fold in gently. Set aside.
Beat egg yolks, vanilla, orange juice and lemon juice in medium bowl until thick and pale yellow. Fold egg yolk mixture, orange rind and lemon rind into egg white mixture. Scrape batter into ungreased 10 inch tube pan.
Bake until top springs back when lightly pressed and a toothpick inserted in center comes out clean, about 1 hour and 10 minutes.
Let cool upside down 1 1/2 hours, setting tube over a bottleneck. Slide knife around cake to detach from pan, pressing knife against pan to avoid tearing cake.
For glaze, whisk together all glaze ingredients until smooth. Drizzle over cake allowing excess to drip down sides.

Nutrition Facts : Calories 278.2, Fat 5.1, SaturatedFat 1.6, Cholesterol 211.5, Sodium 95, Carbohydrate 51.1, Fiber 0.3, Sugar 41.2, Protein 7.3

ORANGE LEMON SUNSHINE CAKE Recipe image

Provided by á-56845

Number Of Ingredients 19

Recipe By : Chicago Tribune
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
1 cup sifted cake flour
1 1/4 cups sugar
12 eggs, separated
2 teaspoons cream of tartar
1 teaspoon vanilla
1 teaspoon orange juice
1 teaspoon lemon juice
1 tablespoon grated orange rind
1 tablespoon grated lemon rind
GLAZE frosting
2 cups confectioner's sugar
2 tablespoons orange juice
1 tablespoon lemon juice
2 teaspoons orange zest
1/8 teaspoon salt

Steps:

Heat oven to 325. Sift flour with 1/2 cup of the sugar. Repeat sifting 3 times; set aside. Beat egg whites in bowl of electric mixer until frothy. Beat in cream of tartar. Ad remaining 3/4 cup sugar gradually; beat until stiff peaks form. Sift flour and sugar mixture again over egg whites, fold in gently. Set aside. Beat egg yolkd, vanilla, orange juice and lemon juice in medium bowl until thick and pale yellow. Fold egg yolk mixture, orange rind and lemon rind into egg white mixture. Scrape batter into ungreased 10 inch tube pan. Bake until top springs back when lightly pressed and a toothpick inserted into center comes out clean, about 1 hour and 10 minutes. Let cool upside down 1 1/2 hours, setting the tube over a bottleneck. Slide knife around cake to detach from pan, pressing knife against pan to avoid tearing cake. For glaze, whisk together all ingredients in bowl until smooth. Drizzle over cake allowing excess to drip down the sides.