Heat oven to 350 degrees. Combine the flour, baking powder,
baking soda and salt in a medium bowl; whisk until well blended.
Set aside. Beat the butter in a large bowl with a mixer on medium-
high until smooth, about 1 minute. Add the sugar and the orange
zest; beat until well combined. Add the eggs one at a time, beating
well after each addition. Add half of the flour mixture; mix on low
speed just until blended. Add the orange juice; mix until just
blended. Add the remaining flour mixture; mix just until blended.
Pour the batter into two greased and floured 9-inch round cake
pans.
Bake until light brown and a tester inserted in the center comes
out with just a few small crumbs attached, about 27-35 minutes.
Transfer the pans to a rack; let cool about 15 minutes. Run a thin
knife around the pan sides to loosen the cakes. Invert the pans on
the rack; lift off the pans. Let the cakes cool completely before
icing.
368 cal, 42% cal from fat, 17 g fat, 10 g saturated fat, 111 mg
cholesterol, 49 g carbohydrates, 6 g protein, 202 mg sodium, 1 g
fiber
I like to slice each layer in half to create a 4-layer cake and put icing between layers. Best
made the day before serving as the cake absorbs some from icing and makes extra moist.
Originally Submitted
3/30/2013
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