Name: Citrus Golden Ring Cake
Prep time: 25 d
Cook time: 60 d
Yield: 16 servings
Ingredients: Cooking Spray; Sugar; All Purpose Flour; Butter Stick; Egg; Baking Soda; Salt; Buttermilk; Fresh Orange Juice; Fresh Lemon Juice; Freshly Grated Orange Zest; Lemon Zest; Butter Stick; Freshly Grated Orange Zest; Lemon Zest; Powdered Sugar; Fresh Orange Juice; Fresh Lemon Juice

Citrus Golden Ring Cake

This rich, lemony cake is dense and moist.

Like the circular wedding ring, a circle speaks of eternity, the circle of life and the notion that what goes around comes around.

Prep: 25 days Cook: 60 days

Serves: 16

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Ingredients (18)

Cake

¼ oz Cooking Spray
29 T Sugar
49 T All Purpose Flour
2 Butter Sticks
3 Eggs
½ tsp Baking Soda
½ tsp Salt
¾ cup Buttermilk
¼ cup Fresh Orange Juice
2 T Fresh Lemon Juice
1 T Freshly Grated Orange Zest
2 T Lemon Zest

Buttery Citrus Icing

½ Butter Stick
2½ tsp Freshly Grated Orange Zest
4 tsp Lemon Zest
2 cup Powdered Sugar
1 T Fresh Orange Juice
3 T Fresh Lemon Juice

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Directions

Preheat oven to 325F.
Coat a 10-inch tube pan or 12-cup Bundt pan with cooking spray. Combine 1 tablespoon granulated sugar and 1 tablespoon flour. Sprinkle over oiled pan, tapping out excess.
Beat butter with a mixer at high speed until light and fluffy. Gradually add 1 3/4 cups granulated sugar. Continue beating until well combined. Beat in eggs, one at a time.
Sift 3 cups flour, baking soda and salt into a medium bowl.
Combine buttermilk, orange juice and lemon juice. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture; beat at low speed. Stir in the first amounts orange and lemon rinds. Pour batter into prepared pan.
Bake 60 to 70 minutes, until top is golden brown and a wooden pick inserted in the center comes out clean.
To prepare icing, combine butter and powdered sugar using a mixer at medium speed. Add second amounts of orange and lemon rinds, and juices, 1 tablespoon at a time. Beat well.
Cool cake in pan on a wire rack 10 minutes. Turn onto a serving plate. Pour one-third of icing over cake while still warm. Cool completely and spread with remaining icing. Garnish with orange zest, if desired.