Summer Citrus Cake
This sweet-tart glaze would also be good on pancakes or a coffee cake.
Quick Facts
Prep Time: 30 minutes
Bake Time: 25 to 30 minutes
Yield: 8 to 10 servings
Ingredients
CAKE:
1 package (16 ounces) pound cake mix
4 egg yolks
3/4 cup orange juice
2 tablespoons butter, softened
1 tablespoon orange zest
1 teaspoon pure vanilla extract
2 egg whites
ORANGE GLAZE:
6 tablespoons sugar
2 tablespoons Argo® Corn Starch
1-1/3 cups orange juice
4 tablespoons lemon juice
FILLING/FROSTING:
1/3 cup apricot preserves
1 container (16 ounces) prepared vanilla frosting
Directions
Preheat oven to 350°F.
Cake: Combine cake mix, egg yolks, orange juice, butter, orange zest and vanilla in a large mixing bowl. Mix on medium speed of electric mixer for 2 to 3 minutes until smooth. Beat 2 egg whites in a separate bowl until soft peaks form; fold into batter. Divide batter between 2 greased 8-inch round cake pans.
Bake 25 to 30 minutes until toothpick in center comes out clean; remove from pans and cool completely on wire racks.
Orange Glaze: Combine sugar, corn starch, orange juice and lemon juice in a small saucepan. Cook and stir over medium heat until thick and clear, about 5 minutes. Cool to room temperature.
To assemble cake: Spread apricot preserves between cooled cake layers. Frost top and sides with vanilla frosting. To serve, spoon cooled glaze over sliced cake.