If you’re looking for a fresh and fragrant dessert, perfect for a snack or as a dessert, the Orange and Lemon Cake is the ideal recipe! Soft and delicious, this cake is enriched with a citrus flavor that brings freshness and natural sweetness. Find out how to prepare it both with and without the Bimby, in a simple and quick way.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 10 Days
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
To prepare the Orange and Lemon Cake, you’ll need fresh and simple ingredients. Fragrant citrus fruits, eggs, sugar, and flour are the elements that make up this delicious recipe, which will be a hit with your family or guests.
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 baking powder (for desserts)
- 2 orange zest (grated)
- 1 lemon (grated zest)
- 1/2 cup sunflower oil
- 3 eggs
- 1/4 cup lemon juice
- 1/4 cup orange juice
Steps
Preparing the Orange and Lemon Cake is simple and quick. By following a few steps, you’ll get a soft and fragrant dessert, ideal for any occasion. With or without the Bimby, the process is accessible to everyone, even beginners in the kitchen. Ready to get to work?
1. Beat the egg whites: Separate the egg whites from the yolks and put the whites in the Bimby bowl with a pinch of salt. Beat until stiff for 3 minutes, 98°F, speed 4. Set aside.
2.Prepare the mixture: Put the orange and lemon zest in the bowl and grate for 10 seconds, speed 10. Add the sugar, citrus juice, sunflower oil, and yolks. Mix for 1 minute, speed 5.
3. Add flour and baking powder: Add the flour and baking powder and knead for 30 seconds, speed 5. With a spatula, gently fold in the beaten egg whites.4.Baking: Pour the mixture into a 9-inch bundt cake pan and bake in a preheated oven at 356°F static (or 320°F fan) for 35-40 minutes. Check the cooking with a toothpick test.
5.Cooling and Garnishing: Let the cake cool before removing it from the mold. Dust with powdered sugar and serve.1. Beat the egg whites: If we don’t have the Bimby, separate the egg whites from the yolks. Beat the whites to stiff peaks with an electric mixer and a pinch of salt, until a firm mixture is obtained.
Prepare the mixture: In a large bowl, combine the grated orange and lemon zest. Add the sugar, citrus juice, sunflower oil, and yolks. Mix with a whisk until smooth and homogeneous.
Fold in flour and baking powder: Sift the flour and baking powder and add to the liquid mixture, gently stirring with a spatula until a soft and well-blended batter is obtained.
Incorporate the egg whites: Add the beaten egg whites, gently stirring from bottom to top to avoid deflating them.Baking: Pour the mixture into a 9-inch bundt cake pan and bake in a preheated oven at 356°F static (or 320°F fan) for 35-40 minutes, using the toothpick test to check doneness.
Cooling and Garnishing: Once ready, let the cake cool before unmolding. Garnish with powdered sugar and slice for breakfast or snack.
Storage: The cake keeps for 3-4 days in an airtight container at room temperature.
Notes: We can enrich the batter with some chocolate chips or a sprinkle of cinnamon for a special touch.
Service: Serve for breakfast, snack, or as a dessert at the end of a meal. Also perfect to accompany a cup of tea or coffee.
Storage: The cake keeps for 3-4 days in an airtight container at room temperature.
Notes: We can enrich the batter with some chocolate chips or a sprinkle of cinnamon for a special touch.
Service: Serve for breakfast, snack, or as a dessert at the end of a meal. Also perfect to accompany a cup of tea or coffee.
FAQ (Questions and Answers)
Can I make the cake with other citrus fruits, like grapefruit?
Sure! You can replace the oranges or lemons with grapefruit for a more distinct and original taste. The important thing is to maintain the same amount of juice and zest to avoid altering the batter too much.
