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Ingredients
- 1/2 cup heavy cream
- Juice of 1 lemon
- 1 1/4 cup sugar
- 2 tablespoons orange zest (I used cara cara navel oranges)
- Zest of one lemon
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 cup freshly squeezed orange juice
- 2 large eggs
- 1/4 cup peanut or canola oil
- 1/4 cup Greek yogurt
Preparation
Step 1
Preheat oven to 350 degrees. Grease or spray a loaf pan, or 3 mini loaf pans, or a bundt pan.
Pour the heavy cream into a small bowl and add the juice of one lemon. Stir ti mix then set aside for a few minutes until the cream curdles. You are essentially making buttermilk, except it is tastier than real buttermilk!
In a medium bowl, rub the orange and lemon zest into the sugar using your fingertips, until the zest and sugar is well blended. Whisk in the flour, baking powder and salt. Set aside.
In another medium bowl, whisk together the orange juice, eggs, curdled cream, oil and yogurt.
Pour the wet mixture into the flour mixture; stir until just combined. Pour the batter into the prepared pan(s).
Bake until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. Baking time will vary according to what pan you use. Cool completely in the pan on a wire rack.
Instructions