Food Recipe

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Orange-Lemon Sunshine Cake

There are some cakes that just instantly transport you back to simpler times, to sun-drenched afternoons and the comforting aroma of a home kitchen filled with the promise of something sweet. This Orange-Lemon Sunshine Cake is one of those treasures. I recall my grandmother making it for my birthday every year, a delicate, airy confection that was neither too rich nor too sweet, but perfectly balanced with a bright, citrusy kiss. The subtle interplay of orange and lemon, along with the impossibly light texture, always felt like a little bit of sunshine captured in cake form, a sentiment that still rings true whenever I bake it today.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 2 hours 55 minutes (includes cooling)
Servings: 12
Yield: 1 (10-inch tube pan) cake
Dietary Type: Contains Eggs, Dairy (optional for serving)

Ingredients

This cake relies on the magic of separating eggs to achieve its signature light and airy crumb. The bright citrus notes come from freshly squeezed juices and zesty rinds.

For the Cake:

1 cup sifted cake flour
1 1/4 cups granulated sugar, divided
12 eggs, separated
2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 teaspoon orange juice (freshly squeezed is best)
1 teaspoon lemon juice (freshly squeezed is best)
1 tablespoon orange rind, grated
1 tablespoon lemon rind, grated

For the Glaze:

2 cups confectioners’ sugar
2 tablespoons orange juice (freshly squeezed is best)
1 tablespoon lemon juice (freshly squeezed is best)
1 teaspoon orange zest
1/8 teaspoon salt

Equipment Needed

Electric mixer (stand mixer or hand mixer)
Two large mixing bowls
Sifter
Rubber spatula
10-inch tube pan (ungreased)
Toothpick or cake tester
Wire cooling rack
Small bowl for glaze
Whisk

Instructions

Creating this sunshine in a cake is a methodical process, but one that rewards your effort with an incredibly delicate and flavorful result. Patience is key, especially during the cooling phase, which is crucial for achieving the perfect texture.

Preheat and Prepare: Begin by preheating your oven to 325°F (160°C). Ensure your 10-inch tube pan is ungreased. This is important for the cake to cling to the sides as it bakes and cools, helping to prevent it from collapsing.
Sift the Flour and Sugar: In a medium bowl, sift together the 1 cup of sifted cake flour with 1/2 cup of the granulated sugar. Repeat this sifting process an additional two times, for a total of three siftings. This aerates the flour and sugar, contributing to the cake’s lightness. Set this mixture aside.
Whip the Egg Whites: In a large, clean bowl (preferably a bowl from your electric mixer), beat the 12 egg whites until they become frothy. Add the 2 teaspoons of cream of tartar and continue to beat. Gradually add the remaining 3/4 cup of granulated sugar to the egg whites, a little at a time, while continuing to beat. Beat until stiff peaks form. This means that when you lift the beaters, the egg whites will hold their shape and stand straight up.
Incorporate Flour Mixture: Gently sift the flour and sugar mixture (from step 2) over the whipped egg whites. Using a rubber spatula, fold this mixture in gently. Be careful not to overmix; you want to retain as much air as possible. Fold just until no streaks of flour remain.
Prepare the Egg Yolk Mixture: In a separate medium bowl, whisk together the egg yolks, 1 teaspoon vanilla extract, 1 teaspoon orange juice, and 1 teaspoon lemon juice. Beat these ingredients until the mixture becomes thick and pale yellow.
Combine Wet and Dry Mixtures: Gently fold the egg yolk mixture into the egg white mixture. Now, add the 1 tablespoon grated orange rind and 1 tablespoon grated lemon rind. Fold these in just until evenly distributed throughout the batter.
Bake the Cake: Carefully scrape the batter into the ungreased 10-inch tube pan. Smooth the top gently with your spatula.
Baking Time and Doneness Test: Bake in the preheated oven for approximately 1 hour and 10 minutes. You’ll know the cake is done when the top springs back lightly when pressed and a toothpick inserted into the center comes out clean.
Cooling the Cake: This is a critical step for achieving the cake’s airy texture and preventing it from falling. Let the cake cool upside down for 1 1/2 hours. To do this, invert the tube pan over a bottleneck or the center tube of the pan itself if it has a built-in stand. The weight of the cake will help it stretch and maintain its volume as it cools.
Removing from Pan: Once completely cooled, carefully slide a thin knife around the outer edge and inner tube of the pan to detach the cake. Press the knife gently against the pan’s surface to avoid tearing the delicate cake. If the cake sticks slightly, you can run the knife a bit further.
Prepare the Glaze: While the cake is cooling or just before serving, prepare the glaze. In a small bowl, whisk together all the glaze ingredients: 2 cups confectioners’ sugar, 2 tablespoons orange juice, 1 tablespoon lemon juice, 1 teaspoon orange zest, and 1/8 teaspoon salt. Whisk until the glaze is smooth and has a drizzling consistency.
Glaze the Cake: Drizzle the glaze over the cooled cake, allowing the excess to drip down the sides.

Expert Tips & Tricks

Room Temperature Eggs: For the best volume when whipping egg whites, ensure they are at room temperature. You can achieve this by separating them ahead of time and letting them sit on the counter for about 30 minutes.
Clean Equipment: It is absolutely crucial that your bowl and beaters are perfectly clean and free of any grease or fat when whipping egg whites. Even a tiny bit of oil can prevent the whites from reaching stiff peaks. A quick wipe with a bit of lemon juice or vinegar can ensure cleanliness.
Gentle Folding: The key to a light cake is the air incorporated into the egg whites. Fold gently and deliberately, using an up-and-over motion with your spatula, to preserve that airiness.
Sifting is Your Friend: Don’t skip the sifting steps! It makes a significant difference in the final texture of the cake, creating a finer crumb.
Zest with Care: When zesting citrus, aim for just the colored outer peel (the zest) and avoid the bitter white pith underneath. A microplane is ideal for this.

Serving & Storage Suggestions

This Orange-Lemon Sunshine Cake is a beautiful centerpiece on its own, but it also pairs wonderfully with a dollop of freshly whipped cream or a light dusting of powdered sugar if you prefer it less sweet. It’s best served at room temperature.

Store any leftovers in an airtight container at room temperature for up to 2 days. If you live in a very warm climate, refrigerating might be a better option to prevent the glaze from becoming too soft, though the cake itself can dry out slightly in the fridge. To refresh a refrigerated cake, let it come to room temperature for about 30 minutes before serving. This cake does not freeze well due to its delicate texture.

Nutritional Information

This information is an estimate and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	278.2 kcal
Calories from Fat	5.1 g	7%
Saturated Fat	1.6 g	7%
Cholesterol	211.5 mg	70%
Sodium	95 mg	3%
Total Carbohydrate	51.1 g	17%
Dietary Fiber	0.3 g	1%
Sugars	41.2 g	164%
Protein	7.3 g	14%

Variations & Substitutions

While this cake is truly a classic as is, you can certainly play with the citrus profile:

Lime Twist: For a different tangy profile, substitute some of the lemon and orange juice and zest with lime. A lime and orange combination is wonderfully refreshing.
Grapefruit Zing: A touch of grapefruit zest and juice can add a sophisticated bitterness that complements the sweetness beautifully.
Reduced Sugar: While the sugar is integral to the structure of this cake, if you prefer a less sweet option, you could slightly reduce the amount in the cake batter, but be aware this might affect the texture. The glaze can also be made with less confectioners’ sugar for a more subtle finish.

FAQs

Q: Why is the tube pan ungreased?
A: Leaving the tube pan ungreased allows the cake batter to cling to the sides as it bakes and cools, helping to prevent it from collapsing and ensuring a lighter, airier texture.

Q: Can I use all-purpose flour instead of cake flour?
A: While you can, using all-purpose flour will result in a slightly denser cake. Cake flour has a lower protein content, which is essential for achieving the signature lightness of this recipe.

Q: How do I know if my egg whites are beaten to stiff peaks?
A: When you lift the beaters from the bowl, the egg whites should form sharp peaks that stand straight up and don’t curl over.

Q: My cake sank after cooling. What went wrong?
A: This often happens if the cake is removed from the pan too soon or if it wasn’t baked long enough. Ensure it’s fully baked by testing with a toothpick and allow it to cool completely upside down as instructed.

Q: Can I add food coloring to make it brighter?
A: While you can, the beautiful golden hue of this cake comes naturally from the egg yolks and the vibrant citrus. I find it best to let its natural color shine.

Final Thoughts

This Orange-Lemon Sunshine Cake is more than just a dessert; it’s an experience. It’s a reminder of the joy found in simple, well-executed recipes that highlight the beauty of fresh ingredients. I encourage you to gather your ingredients, put on some cheerful music, and embark on creating this delightful cake. Share a slice with someone you love, perhaps with a cup of freshly brewed Earl Grey tea or a crisp glass of sparkling cider. I’d be delighted to hear about your baking adventures and how this sunshine cake brightened your day.

Orange-Lemon Sunshine Cake Recipe