Citrus Buttermilk Cake

Recently, while preparing for a dear friend's birthday celebration, I came across a recipe for an old-fashioned buttermilk cake. After adding orange zest to accentuate the tangy flavor of the buttermilk, the resulting cake was rich and moist with a perfect texture. Topped with an orange infused cream cheese frosting, this cake was a smashing hit with the guests of the party, and most importantly the birthday girl.

This week, I plan on making this cake again for another summer birthday of sorts, the Fourth of July. As we gather with friends and family for this holiday, over grilled burgers and sparklers, it is a great time to reflect on the things that unite us a nation, which are truly greater in number than the things that supposedly divides us.

Ingredients:

For the cake:

2 ¼ cups all-purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon kosher salt (or ½ teaspoon fine sea salt)

½ teaspoon baking soda

1 ½ cups buttermilk

3 eggs

1 egg yolk

1 teaspoon vanilla extract

Zest of one orange

1 cup (2 sticks) unsalted butter, room temperature

For the frosting:

8 ounces cream cheese, softened

½ cup (1 stick) salted butter, softened

4 cups powdered sugar

Juice of one orange

Rainbow sprinkles (optional, but encouraged)

Directions:

Preheat oven to 325 degrees. Lightly grease a 9- by 13-inch glass baking dish.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. In a separate bowl, add the buttermilk, eggs, extra egg yolk, vanilla, and orange zest, mixing until thoroughly combined. Next, cut the butter into small cubes and add to the dry ingredients. Using an electric hand mixer, or in a stand mixer, on medium speed, mix the butter into the flour mixture until crumbly. Add half of the liquid ingredients and mix to combine. Stop the mixer and use a spatula to scrape down the sides of the bowl. Add the remaining buttermilk mixture and continue to mix until just combined. Do not over mix the batter.

Use a spatula to transfer the batter into the prepared baking dish, spreading into an even layer. Bake until golden and evenly baked, about 40 to 45 minutes. A toothpick inserted in the center should come out mostly clean with a few moist crumbs. Remove the cake from the oven and place the pan on a wire rack to cool completely.

While the cake is baking, prepare the frosting. With your hand mixer, beat the cream cheese and butter together until smooth. Add the powdered sugar with about half of the orange juice and beat until creamy and smooth. Taste and add more of the orange juice to taste. If the frosting is too loose, add more powdered sugar until desired consistency is reached. Set aside in a cool place until the cake is fully cooled.

When cake is cool to the touch, use a spatula to spread the frosting over the top. Decorate top with sprinkles. Serve at room temperature and store leftovers covered in the refrigerator.

Notes:

This is a flavorful and versatile cake recipe, perfect for all kinds of celebrations. Instead of the orange cream cheese frosting you could try topping this cake with a rich vanilla buttercream, or even a simple sugar glaze. For a summer delight, try it topped with fresh whipped cream and berries.

Have a safe and happy Fourth of July. Enjoy.