- ¾ tsp salt
- 3 ½ tsp baking powder
- ½ cup orange juice
- 2 Tbsp Lemon juice
Grate the rind of 1 orange into 1 ½ cups of sugar. Cream until fluffy with ¾ cup butter, beat in 3 eggs, one at a time. Sift, then measure 3 cups of cake flour, resift with ¾ tsp salt; 3 ½ tsp baking powder.
Measure:
- ½ cup orange juice
- ½ cup water
- 2 TBL lemon juice
Add the sifted ingredients in about 3 parts to the butter mixture, adding alternately with the liquid. Beat the batter until it is smooth after each addition, bake in 2 pan at 375 º F, about ½ an hour.
- 2 ¼ cups all-purpose flour
- 1 ½ cups sugar
- ½ cup butter or margarine, softened
- 1 ¼ cups milk
- 3 ½ tsp baking powder
- 1 tsp salt
- 1 tsp vanilla
- 3 large eggs
- Preheat oven to 350º F. Grease bottom and sides of one 13x9 inch pan with shortening; lightly flour. (Or two 9-in round pans, or three 8-in round pans).
- In large bowl, beat all ingredients with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour into pan(s).
- Bake 13x9-inch pan 35-40 minutes (9-in 25-30 min; 8-in 30-35 min), or until toothpick inserted in center comes out clean. Cool rectangle pan on wire rack. (Cool rounds 10 min; remove pans to wire rack.) Cool completely, about 1 hour. Frost as desired.