Buttery Yellow Citrus Cake

The recipe calls for frosting this layer cake with Lemony Whipped Cream Frosting

¾ cup butter
6 egg yolks
2 2/3 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 2/3 cups sugar
1 cup milk
2 teaspoons finely shredded lemon zest or lime zest
1 teaspoon finely shredded orange zest
2 tablespoons lemon juice or lime juice
2 tablespoons orange juice

Lemony Whipped Cream Frosting 

1. Let the butter and eggs stand at room temperature for 30 min. Heat oven to 375°. Grease and lightly flour two 9" x 2" round baking pans; set aside.

2. In a medium bowl combine flour, baking powder, ½ teaspoon salt, and baking soda; set aside. In a large bowl beat butter with electric mixer on medium for 30 seconds. Gradually beat in sugar until combined; beat for 2 min. more. Add yolks one at a time, beating well after each. Alternate between adding some of the flour mixture and some of the milk; beat on low after each just until combined. Stir in the citrus zest and the citrus juices. Spread batter into prepared pans.

3. Bake 20 to 25 min. or until a toothpick inserted into the centers comes out clean. Cool in pans on racks for 10 min. Remove cake layers from pans and cool completely. Frost with Lemony Whipped Cream Frosting.


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