I baked it to use in a Cranberry Trifle that I made for an event at Christmas and it added a lovely flavour to the finished dessert.
Unfortunately I forgot to take a picture of the trifle so that recipe will have to wait for a later post.
This cake is delicious served just as it is or with a dollop of whipped cream.
- 3 cups flour
- 3/4 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup unsalted butter, softened
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 Tbsp. grated orange zest
- 2 tsp. grated lemon zest
- 3/4 cup plain yogurt (I substituted some sour cream as I didn't have enough yogurt)
- 1/3 cup orange juice
- Grease and flour a 10 inch bundt pan or a 10 inch tube pan.
- Combine flour, salt, baking powder and baking soda and set aside.
- Cream butter with sugar in a large mixer bowl on medium speed until well blended and fluffy.
- Add eggs, one at a time, beating lightly after each until smooth. Then beat on high speed until thick and creamy, about 5 minutes.
- Add zests, and beat briefly.
- Add dry ingredients alternately with yogurt and orange juice, beating on low speed until well blended.
- Spread batter in prepared pan
- Bake at 350º for 65-75 minutes or until toothpick inserted in center comes out clean.
- Cool for 10 minutes in pan and then remove to wire rack.
This cake freezes very well. I used only half of it to make the trifle and put the rest in the freezer to be served at a later time.