Orange Lemon Cake
Ingredients:
For the cake:
1 ½ cups (190 g) all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (115 g) unsalted butter, softened
1 cup (200 g) sugar
2 large eggs
2 tbsp orange juice (freshly squeezed)
2 tbsp lemon juice (freshly squeezed)
1 tbsp orange zest
1 tbsp lemon zest
½ cup (120 ml) milk or buttermilk
1 tsp vanilla extract
For the glaze (optional but delicious):
½ cup (60 g) powdered sugar
1 tbsp orange juice
1 tbsp lemon juice
Extra zest for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round or loaf pan.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs & flavor: Beat in eggs one at a time, then add orange juice, lemon juice, zests, and vanilla.
5. Combine batter: Add dry mixture in 2 parts, alternating with milk. Mix until just combined (don’t overmix).
6. Bake: Pour into pan and bake for 35–40 minutes (round pan) or 45–50 minutes (loaf), until golden and a toothpick comes out clean.
7. Glaze (optional): Mix powdered sugar with orange & lemon juice. Drizzle over cooled cake and sprinkle with zest.
