Great St. Louis Orange Ring Cake with Orange Syrup

Name: Great St. Louis Orange Ring Cake with Orange Syrup
Yield: Makes one 9-inch tube cake; serves 10 to 12
Cuisine: United States
Ingredients: Pinch salt; Juice of 1 large orange; Juice of 1 lemon; ½ cup sugar; Tiny pinch salt; 1½ teaspoons pure vanilla extract; 3 large eggs, separated; 1 cup sugar; Grated zest of 1 orange; 1 cup (2 sticks) unsalted butter, softened; 1 cup low-fat plain yogurt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1¾ cups sifted all-purpose flour

Preparation info

Makes one 9 inch tube cake; serves
10 to 12

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

If I feel like baking a cake “just to have around,” this is likely to be the one. It is moist, tender and buttery, perked up with plenty of citrus flavor.

Aside from a couple of minor changes (I’ve replaced the original sour cream with yogurt and lightened the sugar syrup slightly), this is, as my friend Sue Crouse says, “a very old recipe indeed—and wonderful.”