Citrus Old Fashioned Hot Milk Cake is light and refreshing hints of orange and lemon. It’s topped with a generous amount of fresh lemon whipped cream. Try serving it with berries!
You can serve this cake with a generous dollop of lemon whipped cream or treat the whip like a frosting. If you decide to frost your cake with whip, as seen in our pictures, I like to pop it in the freezer for 15 to 20 minutes to allow the whip to set. This lets you cleanly cut the cake!
Because of the fresh whip, any leftovers must be kept in the fridge. I have also had success keeping it in the freezer for up to one week!
Eggs, room temperature
Granulated white sugar
Preheat oven to 350. Grease or parchment line a 9 x 13 inch baking pan and set aside.
Using a stand or handheld mixer, beat the eggs for 2 minutes at high speed. Add the sugar, vanilla, orange and lemon zest, and beat on high speed for another 2 minutes.
Meanwhile, whisk together the flour, baking powder and salt.
Add the dry ingredients to the wet ingredients and beat on medium speed until smooth.
Heat the butter and milk together in a saucepan until hot but not quite boiling. Slowly add the milk/butter mixture to your batter and beat on low until combined.
Pour the batter into the baking pan. Bake at 350 for 40 – 45 minutes or until a toothpick comes out clean.