This Orange Lemon Cake is light and fluffy with citrus cream and topped with tender crumb. This cake is easy to make, just follow the step by step simple instructions from start to finish.
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💥 Orange Lemon Cake Ingredients:
Dough:
1 1/4 cups Flour (170g)
1/2 teaspoon Baking Powder (2g)
6 tablespoons Cold Unsalted Butter (90g)
1/3 cup Powdered Sugar (40g)
3 tablespoons Greek Yogurt or Sour Cream (50g)
Cream Filling:
1 large Lemon or 2 medium lemons
1 large Orange or 2 medium oranges
1/2 cup Sugar (100g)
2 tablespoons Corn Starch (20g)
Used 7 inch cake pan (18 cm)
Bake in preheated oven at 356F (180C) for 35-40 minutes
💥 Orange Lemon Cake Instructions:
1. In a mixing bowl, sift in flour, baking powder and mix. Add grated butter and mix by hand. Add powdered sugar and yogurt. Knead by hand for few minutes to form a soft dough. Cut 1/3 of the dough and cover with plastic wrap and keep in the freezer for 30 minutes.
2. Lightly grease 7 inch cake pan (18cm) with butter and line with parchment paper. Place the other 2/3 dough and spread evenly on the cake pan. Keep in the fridge for 30 minutes.
3. Preheat oven to 356F (180C).
4. Grate orange and lemon and set aside. Peel the skin, remove the seeds and cut them into small pieces. Blend the pulp in the food processor or blender. Strain to remove seeds and save the pulp for later.
5. Add orange and lemon zest, sugar and corn starch. Cook on medium heat for few minutes. Add orange & lemon pulp (I added 2 tablespoons to create chewy texture) and cook for 2-3 minutes or until cream mixture thickens.
Note: if orange, lemon and pulp are cooked together, the jam may become bitter.
6. Pour the cream mixture over a cold crust. Grate the frozen dough over the cream mixture evenly.
7. Bake for 35 to 40 minutes or until golden brown.
8. Cool completely before serving.
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