这一层蛋糕是一个标准在我们的房子。这recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name—1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs. The juice mixture will give the cake a lovely, fresh, fruity flavor and it is not rich like an icing.
Ingredients
Makes one 3-layer cake; 12 servings
For the Cake
For the Filling and Topping
Step 1
Butter and flour the bottom and sides of three 8 by 1 1/2-inch cake pans with the softened butter, tipping out the excess flour.
Step 2
Sift the flour, baking powder, and salt together. Beat the butter in a large bowl with an electric mixer on high speed until it is light, creamy, and fluffy, about 1 minute. Gradually add the sugar into the butter, and beat until the mixture is very light and fluffy, about 2 minutes more. As the sugar blends in it will change the color of the butter to a much lighter color, almost white.
Step 3
Whisk the egg yolks in a small bowl until they are well blended. Gradually beat into the butter mixture, mixing well after each addition. With the mixer on low speed, starting with the flour mixture, add the flour mixture in thirds, alternating with two equal additions of the milk, scraping down the sides of the bowl as needed. Beat in the vanilla. In a clean bowl using clean beaters beat the egg whites until they form firm, glossy peaks. Do not overbeat until they are stiff and dry. Fold the whites into the batter.
Step 4
Pour and scrape the batter into the prepared pans, dividing it equally among them. Give the filled pans a little knock on the countertop to level the batter. Bake in the center of a preheated 350°F oven for 25 minutes, or until each cake springs back when touched in the center. Remove the pans from the oven and put them on wire cake racks to cool for a few minutes, then loosen the layers by running the flat side of a knife blade around the sides of the pans, put a rack on top of each pan, and invert so the cake comes out onto the rack, top side down. Then reverse the layers so they are top side up.
Step 5
Mix the orange juice, lemon juice, sugar, and orange rind together and drizzle the mixture over the still warm cake layers, being careful not to let it all soak into one spot; then pile the layers on top of each other. Let the cake cool.
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Reviews (4)
Back to TopGreat cake. Be sure to use cake flour. Also, whip egg whites first, then set aside. You won't have to thouroughly wash beating utensils (butter kills Egg white's rising). I make with a lemon curd filling and sift confectioners sugar on top. The cake does not require a frosting. It is that rich.
CameronHuff
Fort Lauderdale, FL
12/22/2014
这is my family's favorite recipe of my mother, Geraldine. She made it every Christmas for family and guests. It couldn't be more simple nor more elegant.
NLLN_The_Red
Nassau Bay, Texas
11/24/2013
这is one homely cake. There is nothing appealing about the three bare layers stacked together. Frosting is a must, unless you aren't planning on showing the cake to anyone. That said, the taste and texture are fine. If I were to make it again, I'd put raspberry preserves between the layers and frost with lemon cream cheese frosting.
Anonymous
Arlington, Va.
6/19/2013
I loved this cake. I followed the recipe with the minor following exceptions. I used fine sea salt in place of the table salt, sifted the dry ingredients together three times, and used two 8x2" pans, cooking them a little longer at a slightly lower temperature. I thought the cake looked bare without frosting, so I made some vanilla buttercream and frosted the top and sides because I had already stacked the layers. It turned out a little sweet but the cake was incredibly light and moist. I will definitely make this again.
LauraZagaroli
Danville, Ca.
2/23/2013
