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Here is a tasty, tangy cake which is best made with pure juices of the citrus fruit. MAKE IT SHINE! ADD YOUR PHOTO AMT. PER SERVING % DAILY VALUE Mix the margarine and sugar together and cream until light and fluffy. Then beat in the eggs, one at a time. Stir in the fruit juices and the flour and mix well.
1/3 cup freshly squeezed lemon juice from 1 large lemon 1 teaspoon pure vanilla extract 1 tablespoon baking powder 2 teaspoons ground anise or fennel seed Powdered sugar to garnish Preheat the oven to 350 degrees F. Position a rack one above the center position. Spray the inside of a 9 or 10 inch bundt pan with nonstick cooking spray and set aside.
Drizzle with the orange liqueur, if using. For the cake: Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Put the butter, sugar and reserved zest in another bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition.
Instead of citrus zests, I used 1/4 teaspoon each of Boyajian’s orange, lime, and lemon oils in the respective layers. I baked the layers ahead of time, let them cool, and wrapped them in plastic on cardboard cake circles. Yesterday I made the simple syrup, lemon curd, and buttercream, and assembled the cake.
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