Name: Citrus Golden Ring Cake
Ingredients: Cooking spray; 1 3/4 cups granulated sugar (plus 1 tablespoon, divided); 3 cups all-purpose flour (plus 1 tablespoon, divided); 1 cup 2 sticks butter, room temperature; 3 eggs (room temperature); 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup buttermilk; 1/4 cup fresh orange juice; 2 tablespoons fresh lemon juice; 1 tablespoon finely grated orange rind; 2 tablespoons finely grated lemon rind; Buttery Citrus Icing:; 1/4 cup 1/2 stick butter, room temperature; 2 teaspoons finely grated orange rind; 1 tablespoon plus 1 teaspoon finely grated lemon rind; 2 cups sifted powdered sugar; 1 tablespoon fresh orange juice; 3 tablespoons fresh lemon juice; Orange zest (optional)

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Citrus Golden Ring Cake

This rich, lemony cake is dense and moist.

Course: Dessert

Keyword: cake

Servings:

Author: Relish

Ingredients

Cooking spray
1 3/4 cups granulated sugar plus 1 tablespoon, divided
3 cups all-purpose flour plus 1 tablespoon, divided
1 cup 2 sticks butter, room temperature
3 eggs room temperature
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon finely grated orange rind
2 tablespoons finely grated lemon rind
Buttery Citrus Icing:
1/4 cup 1/2 stick butter, room temperature
2 teaspoons finely grated orange rind
1 tablespoon plus 1 teaspoon finely grated lemon rind
2 cups sifted powdered sugar
1 tablespoon fresh orange juice
3 tablespoons fresh lemon juice
Orange zest optional

Instructions

Preheat oven to 325F.
Coat a 10-inch tube pan or 12-cup Bundt pan with cooking spray. Combine 1 tablespoon granulated sugar and 1 tablespoon flour. Sprinkle over oiled pan, tapping out excess.
Beat butter with a mixer at high speed until light and fluffy. Gradually add 1 3/4 cups granulated sugar. Continue beating until well combined. Beat in eggs, one at a time. Sift 3 cups flour, baking soda and salt into a medium bowl.
Combine buttermilk, orange juice and lemon juice. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture; beat at low speed. Stir in the first amounts orange and lemon rinds. Pour batter into prepared pan.
Bake 60 to 70 minutes, until top is golden brown and a wooden pick inserted in the center comes out clean.
To prepare icing, combine butter and powdered sugar using a mixer at medium speed. Add second amounts of orange and lemon rinds, and juices, 1 tablespoon at a time. Beat well. Cool cake in pan on a wire rack 10 minutes. Turn onto a serving plate. Pour one-third of icing over cake while still warm. Cool completely and spread with remaining icing. Garnish with orange zest, if desired.