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.
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.
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.
Sturdy indeed and good to the last drop. Taking this on a 2 week camping trip. Will cut up and freeze stacks for desserts on 2 occasions.
The batter had my helper licking the spoons in the time honored manner. Since blueberry season is almost upon me, I'll be using them to top the shortcake instead of the peaches. I imagine most any fruit would work with this cake.
I loved this cake. It's light and a bit spongy, and the cornmeal gives it a great little crunch and texture. The orange flavor is perfect. It's great with strawberries and we even liked it plain. It's so easy to make, and the result so good, that I will be making this again.
amazing, amazing, amazing. So darn easy too. I made this in the morning and served it with the chicken sliders from this issue; so dinner prep was easy since this was out of the way. this was so tasty on its own but even better with the fruit etc.
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