Lemon and Orange Cake
Lemon and Orange Cake
Ingredients
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (160 g) sugar
- 1 lemon, zest finely grated
- 3 tbsp (45 ml) lemon juice
- 2 eggs
- 1/4 cup (60 ml) milk
- 3 tbsp (45 ml) orange juice
- 6 tbsp (80 g) sugar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line it with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the flour and baking powder.
- In another bowl, cream the butter with the sugar, lemon zest and juice with an electric mixer. Add the eggs, one at a time, and mix until smooth. With the machine running on low speed, add the dry ingredients alternating with the milk. Spoon the batter into the prepared pan.
- Bake for 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Lemon and Orange Cake