Citrus Shortcakes

By ltrodrigu

Ingredients

• For Cakes:
• 1/4 cup fresh lemon juice
• 1 box Duncan Hines Lemon Supreme Cake Mix
• 1 box Jell-O Lemon Instant Pudding mix
• 4 room-temperature eggs
• 1/2 teaspoon lemon extract
• 2/3 cup canola or other neutral oil
• For Glaze:
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1/4 teaspoon lemon extract
• 1/2 cup confectioners’ sugar, sifted, until smooth
• For Spiked Oranges:
• 6 large navel oranges, cut into supremes
• 1 tablespoon sugar
• 2 tablespoons orange liqueur, such as Grand Marnier
• For Whipped Cream:
• 1 cup cold heavy cream
• 2 teaspoons sugar
• For Garnish:
• 12 scoops vanilla ice cream
• 12 scoops orange or lemon sorbet

Details

Servings 12
Adapted from wsj.com

Preparation

Step 1

Make Cakes:
Preheat oven to 350 degrees. Butter or grease a 12-cup muffin tin. Add enough water to lemon juice so you have ⅔ cup liquid total. Add cake mix, pudding mix, eggs, lemon extract and lemon juice-water mixture to bowl of an electric mixer. Beat to combine. Add oil and beat until smooth, 6 minutes, occasionally stopping to scrape down sides of bowl. Divide batter among muffin tin cups. Bake in center of oven until tops are golden and a toothpick inserted in center of cake comes out clean, 15-20 minutes.

Meanwhile, Prepare Glaze:
In a small bowl, whisk together fresh lemon juice, lemon zest, lemon extract and confectioners’ sugar. Set aside.

Once cakes are removed from oven, decrease temperature to 350 degrees. Let cakes cool in tin 5 minutes, then invert cakes onto a wire rack. Flip so cakes sit top-side up. Prick tops of cakes all over with a fork. Spoon glaze over cakes and let cool.

Make Spiked Oranges:
Use a small, sharp knife to cut 6 large navel oranges into supremes (segments free of skin and membrane). Alternatively, remove all skin and pith from oranges, then slice horizontally into rounds ¼ inch thick. In a small bowl, toss oranges with sugar and orange liqueur. Set aside.

Make Whipped Cream:
Whip heavy cream with sugar. Set aside.

To serve, halve each cake and warm slightly in oven. Place bottom half of each cake on a dessert plate. Top with one scoop each of vanilla ice cream and orange or lemon sorbet. Arrange spiked oranges on top of ice cream and drizzle with juices. Top with remaining cake halves. Add a dollop of whipped cream to each plate.