Description
A bright and creamy cake that echoes the sweet nostalgia of summers long gone, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup orange juice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup powdered sugar
- ½ cup orange-flavored yogurt
- 1 teaspoon vanilla extract
- Fresh orange slices for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the orange juice, orange zest, and vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whip the heavy cream until soft peaks form, then gradually add the powdered sugar until stiff peaks form.
- Fold in the orange yogurt and vanilla extract.
- Spread a layer of frosting on the top of one cake layer, place the other layer on top and frost the top and sides.
- Decorate with fresh orange slices and serve.
Notes
The cake layers can be made a day in advance. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg