Buttery Yellow Citrus Cake

By AzWench

Ingredients

• Lemony Whipped Cream Frosting:
• 3/4 cup butter
• 6 egg yolks or 3 whole eggs
• 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
• 2 cups whipping cream
• 2 tablespoons powdered sugar
• 1 tablespoon instant vanilla pudding
• 1 tablespoon shredded lemon peel

Preparation

Step 1

1. Let butter and eggs stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. Grease and lightly flour two 9x2-inch round baking pans; set aside.

2. 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.

3. 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.

4. Prepare Lemony Frosting. 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. Makes 12 servings.

Lemony Whipped Cream Frosting:

1. In large chilled bowl beat whipping cream, powdered sugar, and instant vanilla pudding on medium-high until stiff peaks form. Fold in lemon peel. If made ahead, chill 24 hours; stir before spreading. Makes 3-1/2 cups.