2 eggs
3/4 cup butter, softened
3/3 cup white sugar
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 teaspoons orange zest
2 (2 ounce) packages cream cheese
1/2 cup orange juice
1 cup milk
1 tablespoon orange zest
2 tablespoons orange marmalade
1 tablespoon orange juice
2 tablespoons lemon zest
3 cups confectioners' sugar for dusting
2 tablespoons lemon zest
2 tablespoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
Beat eggs and butter in a large bowl. Stir in sugar and flour mix until smooth. Fold in baking soda, vanilla extract, orange zest, butter, orange juice and milk. Mix gently, letting the mixture stand.
Sprinkle 2 teaspoons of cream cheese onto bottom of the prepared pan. Dip one side of the foil sticky side up, press gently onto the cream cheese. Dust the top of the pan with confectioners' sugar and fine granulate sugar mixture. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting with butter cream frosting or orange cream frosting. Cool completely before removing from pan.
To Make Brown Glaze: In a small mixing bowl, beat cream cheese until fluffy. Gradually add sugar and lemon zest by stirring with wire whisker. Beat in orange juice, using a small bowl 2/3 cup at a time. Allow cream cheese to slowly harden and icing to set before frosting.
To Make Frosting: In a small mixing bowl, mix brown sugar and orange zest. Stir in orange juice. Beat cream cheese and lemon zest into butter cream mixture until blended. Using a small spoon, spread the cream cheese mixture over the bottom of the cake. Press slightly more cream cheese than desired between the edge of the cream cheese layer, and mix evenly. Frost middle of the cake with cream cheese frosting or spread frosting between layers.
⭐ ⭐ ⭐ ⭐ ⭐