Hands-on Time
30 Mins
Total Time
2 Hours 10 Mins
Yield
Makes 12 servings
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

How to Make It

Step 1

Preheat oven to 350°. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.

Step 2

Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture. Spoon batter into 3 greased and floured 9-inch round cake pans.

Step 3

Bake at 350° for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Step 4

Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of cake.

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