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Citrus Shortcake

Yield 9 servings (serving size: 1 square)
Bake this lightly sweetened, sturdy cake-style shortcake in a square pan to use for both weekend desserts. You'll only need 7 of the squares, so freeze the remaining 2 for another use (or go ahead and pack them; consider them secret snacks for the cook).

Ingredients

  • 3/4 cup sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 tablespoon grated orange rind
  • 1 tablespoon fresh orange juice
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 2 tablespoons yellow cornmeal
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup low-fat buttermilk
  • Cooking spray

Nutrition Information

  • calories 195
  • fat 6.5 g
  • satfat 3.7 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 3.8 g
  • carbohydrate 30.8 g
  • fiber 0.5 g
  • cholesterol 61 mg
  • iron 1 mg
  • sodium 248 mg
  • calcium 52 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add rind and juice; beat well. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition.

  3. Spoon batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

  4. Cut shortcake into 9 squares. Reserve 4 squares for Brandied Peach Shortcakes and 3 squares for Mixed Berry Trifles; freeze remaining 2 squares for another use.