Table of Contents
Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.
Instructions Preheat the oven to 180 celsius (350 fahrenheit) and place the butter, vanilla seeds, orange zest and brown sugar in a bowl of an electric mixer and cream until pale and golden. Place the orange segments in a bowl and add the vanilla pod to the orange segments and toss to combine.
Instructions Preheat the oven to 180 celsius (350 fahrenheit) and place the butter, vanilla seeds, orange zest and brown sugar in a bowl of an electric mixer and cream until pale and golden. Add the eggs to the creamed butter and sugar, one at a time, beating well between each addition.
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in preheated oven for 50 to 60 minutes.
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