Yield: 6
Measure | Ingredient |
---|---|
3 cups | Cake flour |
2½ teaspoon | Baking powder |
1 teaspoon | Baking soda |
½ teaspoon | Salt |
8 ounces | Unsalted butter |
2 cups | Sugar |
4 \N | Eggs |
1 cup | Buttermilk |
Sift together flour, baking powder, baking soda, and salt. Cream together butter and sugar. Add eggs to creamed mixture one at a time, beating well after each addition. Beat until increased in volume, about 8-10 minutes.
Fold in the dry ingredients alternately with the buttermilk in three additions. Spoon batter into an 11" x 2" pan (W-S sells one just the right size, of course!), building sides up higher than center, and bake in a preheated 325 degree oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then invert and remove. Let cake cool, but coat with Orange glaze while still slightly warm, allowing some glaze to run down sides of cake.