Post by wilderness on Mar 29, 2020 7:02:20 GMT -5
Cake Pan Citrus Cake-Birdy
From the King Arthur Flour 200th Anniversary Cookbook
Servings: 9
1 1/2 cup all purpose flour
1 cup sugar
1/2 tsp salt
1 tsp baking soda
1 Tbs grated orange or lemon rind (fresh is best)
1 tsp vanilla
1 Tbs vinegar
1/4 cup and 1 tbsp. veg. oil
1 cup orange juice or lemonade (with lemonade, don't use vinegar)
Blend dry ingredients in a greased 8"x 8" or 9"x 9" square baking pan. Make three holes--put vanilla in first, oil in second, vinegar in third. Pour liquid over and mix thoroughly. Bake at 350 degrees for 15-20 min., checking for done.
From the King Arthur Flour 200th Anniversary Cookbook
Servings: 9
1 1/2 cup all purpose flour
1 cup sugar
1/2 tsp salt
1 tsp baking soda
1 Tbs grated orange or lemon rind (fresh is best)
1 tsp vanilla
1 Tbs vinegar
1/4 cup and 1 tbsp. veg. oil
1 cup orange juice or lemonade (with lemonade, don't use vinegar)
Blend dry ingredients in a greased 8"x 8" or 9"x 9" square baking pan. Make three holes--put vanilla in first, oil in second, vinegar in third. Pour liquid over and mix thoroughly. Bake at 350 degrees for 15-20 min., checking for done.
Nutrition (per serving): 239 calories, <1g total fat, <1g saturated fat, 270.2mg sodium, 54.2g carbohydrates, 53g net carbohydrates, 1.1g fiber, 22.4g sugar, 4.3g protein.
NOTE: The baking soda reacts with the acid in the citrus juice to create the leavening. Bake immediately after mixing since it begins working as soon as the liquid ingredients are combined. This is a moist cake that doesn't need frosting but you can always frost it if you want.
