My octogenarian amigo Antonio has always loved Valentine’s Day. He gets lots of attention from an attractive friend who calls him, “Mi Amor,” and they shower each other with baskets full of pink flowers and red velvet cupcakes, chocolates, and the like. What his lady friend forgets is that Antonio loves lemony desserts. Over the years, I’ve made quite a few pans of lemon bars especially for Antonio. It’s been my way of saying, “You’re a cherished friend–uno querido amigo.” I wish I had found this recipe when I still lived near him.
While most folks default to chocolate in mid-February, an orange and lemon cake is a great dessert for Valentine celebrations. After all, citrus is in season, and the bright colors bring much needed light to dreary days. This cake makes use of citrus peel, juice, and liqueur. It is moist, offers bright flavors, and is very comforting.
I decided to adapt Joe Famularo’s recipe for orange and lemon sour cream cake that appeared in the January 1986 issue of Bon Appétit. Instead of a dessert that serves 10-12, I made one that serves 5-6–or two people over 3 days! A simple loaf pan steps in for an angel food cake pan that the larger recipe required.
The ingredient list is simple and most things on it are probably already in your pantry. While the recipe called for only orange and lemon peel in the batter, I added a bit of fresh orange juice as well.
Separating the eggs and using the whites to lighten the batter was an extra step, but worth it. I didn’t mind washing one extra bowl due to the light flavor this technique gave to the cake.
The baking cake filled the kitchen with warm, homey smells. As it cooled, I easily put together a simple glaze that went on while the cake was warm. I slightly reduced the amount of sugar in the glaze, and that allowed the lemon and orange flavors to sing a bit more.
Valentine’s Day makes me think of Antonio,”Mi Querido Amigo,” and how much he would love a dessert that has citrus throughout. Maybe his admirer will try this new approach for a sweet Valentine’s treat. 
Orange and Lemon Cake
Ingredients
For the cake
- 1 C. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 C. unsalted butter (1 stick) room temperature
- 1/2 C. sugar
- 2 eggs separated, room temperature
- 1/2 C. sour cream room temperature
- 1/2 C. fresh orange juice room temperature
- Zest of one orange about 1 1/2 tsp
- Zest of one lemon about 1 1/2 tsp
- Pinch of cream of tartar
For the syrup
- 1/4 C sugar
- 2 Tbsp. orange liqueur
- 2 Tbsp. fresh orange juice
- 1 1/2 Tbsp. fresh lemon juice
- Pinch of salt
For the garnish
- Thin lemon slices
- Thin orange slices
Instructions
For the cake
- Preheat oven to 325 degrees F.
- Butter and flour 9 X 5 loaf pan.
- Sift flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- Using a large bowl and electric mixer, cream butter and sugar. Add yolks one at a time, beating well after each. Add sour cream, orange juice, lemon zest, and orange zest. Beat slowly until dissolving ribbon of batter forms when beaters are lifted. Stir in flour mixture.
- Using clean, dry beaters and medium clean bowl, beat egg whites with cream of tartar until they are stiff, but not dry. Gently fold half of whites into cake batter. Fold remaining whites in, attempting to keep as much volume as possible.
- Pour into prepared loaf pan. Bake until tester inserted in middle comes out clean, about 45 minutes.
- Let cool in pan at room temperature for 15 minutes. Run knife carefully around cake to loosen; invert onto serving platter.
For the syrup
- Cook all ingredients in small pan over low heat until sugar dissolves, whisking occasionally.
- Increase heat to medium and boil until syrupy.
To glaze and garnish
- Pierce top of cake in several places. Pour syrup over.
- Garnish with orange and lemon slices.
Notes
Feel free to substitute other orange citrus like tangerines or Cara Cara navels for the orange. Adapted from Joe Famularo in Bon Appétit (Jan 1986)
Looks wonderful, and sounds less sugary and more tart than a similar citrus cake my mom used to make. Will try it soon!
I hope it brings back good, citrusy memories to you, Carol!
When we think of something sweet, we think of Papa–the sweetest man who loves sweets!
That’s a great way to describe him. Your repertoire of recipes to treat him was much larger than mine, lucky Papa.
Dawn, you make me smile. My dad will certainly feel loved when he sees this. If only he could taste it as well.
He is loved, and I’m glad you’re smiling.