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Orange Cake with Citrus Glaze

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  • Yield: 16 servings
  • Prep Time: 0:25
  • Bake Time: 20 to 25 minutes

Ingredients

  • 1/2 cup buttermilk
  • 1/2 cup orange juice
  • 1/4 cup Karo® Light Corn Syrup
  • 1 to 2 tablespoons freshly grated orange peel
  • 1/2 cup butter OR margarine, softened
  • 1 cup sugar
  • 2 egg room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup corn starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
FROSTING:
  • 1 container ( ounces) prepared vanilla frosting
CITRUS GLAZE:
  • 1/4 cup + 2 tablespoons sugar
  • 2 tablespoons corn starch
  • 1 dash salt
  • 1-1/3 cups orange juice
  • 1/4 cup lemon juice
  • 2 tablespoons Karo® Light Corn Syrup

Directions

  1. Preheat oven to 350°F. Grease and lightly flour a 13 x 9-inch cake pan.
  2. CAKE: Combine buttermilk, orange juice, corn syrup and orange peel in a small bowl. Set aside. Cream butter and sugar in a large mixing bowl until light and fluffy. Beat in eggs, one at a time, then vanilla. Sift flour, corn starch, baking soda, baking powder and salt together. Add dry ingredients to butter mixture alternately with buttermilk mixture, mixing on low speed after each addition until combined. Spread batter in prepared pan.
  3. Bake 20 to 25 minutes until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Frost cooled cake with vanilla frosting.
  4. ORANGE GLAZE: Combine sugar, corn starch and salt in a medium saucepan. Stir in orange juice, lemon juice and corn syrup until smooth. Cook and stir over medium heat until mixture is thick and clear and begins to simmer, about 5 to 6 minutes. Cool to room temperature. To serve, spoon cooled glaze over each serving of cake.
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print image

Orange Cake with Citrus Glaze

  • Yield: 16 servings
  • Prep Time:  25 minutes
  • Bake Time: 20 to 25 minutes

Ingredients

  • 1/2 cup buttermilk
  • 1/2 cup orange juice
  • 1/4 cup Karo® Light Corn Syrup
  • 1 to 2 tablespoons freshly grated orange peel
  • 1/2 cup butter OR margarine softened
  • 1 cup sugar
  • 2 egg room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup corn starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 container ( ounces) prepared vanilla frosting
  • 1/4 cup + 2 tablespoons sugar
  • 2 tablespoons corn starch
  • 1 dash salt
  • 1-1/3 cups orange juice
  • 1/4 cup lemon juice
  • 2 tablespoons Karo® Light Corn Syrup

Directions

  • Preheat oven to 350°F. Grease and lightly flour a 13 x 9-inch cake pan.
  • CAKE: Combine buttermilk, orange juice, corn syrup and orange peel in a small bowl. Set aside. Cream butter and sugar in a large mixing bowl until light and fluffy. Beat in eggs, one at a time, then vanilla. Sift flour, corn starch, baking soda, baking powder and salt together. Add dry ingredients to butter mixture alternately with buttermilk mixture, mixing on low speed after each addition until combined. Spread batter in prepared pan.
  • Bake 20 to 25 minutes until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Frost cooled cake with vanilla frosting.
  • ORANGE GLAZE: Combine sugar, corn starch and salt in a medium saucepan. Stir in orange juice, lemon juice and corn syrup until smooth. Cook and stir over medium heat until mixture is thick and clear and begins to simmer, about 5 to 6 minutes. Cool to room temperature. To serve, spoon cooled glaze over each serving of cake.