Buttery Yellow Citrus Cake
By ltrodrigu
Weight Watchers Points = 12 per serving
(includes Lemony Whipped Cream Frosting...see separate recipe)
- 12
Ingredients
- 3/4 cup butter at room temperature for 30 minutes
- 6 egg yolks or 3 whole eggs at room temperature for 30 minutes
- 2-2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1-2/3 cups sugar
- 1 cup milk
- 2 teaspoons finely shredded lemon or lime peel
- 1 teaspoon finely shredded orange peel
- 2 tablespoons lemon or lime juice
- 2 tablespoons orange juice
- 1 recipe Lemony Whipped Cream Frosting
Preparation
Step 1
Preheat oven to 375 degrees F. Grease and lightly flour two 9x2-inch round baking pans; set aside.
In medium bowl combine flour, baking powder, 1/2 tsp. salt, and baking soda; set aside. In large bowl beat butter on medium 30 seconds. Gradually beat in sugar until combined; beat 2 minutes more. Add yolks one at a time, beat well after each addition. Add flour mixture and milk alternately; beat on low after each just until combined. Stir in peels and juices. Spread batter in prepared pans.
Bake for 20-25 minutes or until pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool.
Place one layer flat side down on plate; spread top with frosting. Stack second layer flat side down; spread remaining frosting. Serve immediately or cover and refrigerate.