Randy Mayor
16 servings (serving size: 1 slice)

Weighing the flour and sugar guarantees a billowy cake that's light and airy (and worthy of Cooking Light Test Kitchens' highest rating for taste).

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Combine baking powder, salt, 7 ounces sugar, and flour in a large bowl, stirring with a whisk until mixture is well combined.

Step 3

Combine orange rind and next 5 ingredients (through egg yolks) in a medium bowl, stirring with a whisk. Add rind mixture to flour mixture, stirring until smooth.

Step 4

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1 ounce sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.

Step 5

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 45 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate. Sift powdered sugar over top of cake.

Ratings & Reviews

noelle71's Review

April 20, 2013

MrsAdam's Review

March 24, 2013
I made this but with a few changes: added 1 more egg yolk, 2 T more of juice, and 2 T more of safflower oil. It was really quite good!

ajar8384's Review

September 17, 2012
I have proudly served this cake to guests several times. Pretty and flavorful on its own, it makes an unexpectedly vibrant base for fresh summer berries.

sairahadnan's Review

March 29, 2012
I tried this cake as the recipe is given. However, I used all purpose flour instead of cake flour and 1 teaspoon lemon juice instead of lemon rind. The taste was good.