Citrus Shortcake

Name: Citrus Shortcake
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

12 ingredients

4 steps

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

Directions

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.