准备

Make the cake

• Position a rack in the center of the oven and heat to 350°F. Butter the bottom and sides of a 9-inch springform pan. In a small bowl, whisk together the flour, baking powder, and salt.
• In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and orange and lemon zests on medium speed, scraping down the sides of the bowl as needed, until light and creamy, about 2 minutes. Add the eggs one at a time, beating after each addition just to combine. Add the vanilla, and beat briefly to combine.
• 在三个添加过程中，并与牛奶和橙汁交替交替，加入干成分，每次添加后都会以中等速度跳动，并根据需要刮下碗的侧面。betway电子竞技俱乐部将面糊倒入准备好的锅中，将锅在柜台上几次敲击以去除气泡，然后用铲子使表面光滑。
• Bake until the cake is just set in the center and golden brown, 40 to 45 minutes. (A toothpick in the inserted in the center of the cake may have a few crumbs clinging to it.) Check the cake during the last 10 minutes of baking; if it’s browning too much, tent it loosely with aluminum foil. Let the cake cool in the pan for 10 minutes, then slide a knife around the edge to release the cake, if necessary. Remove the side of the pan, and using a large cake spatula, transfer the cake from the pan to a cooling rack. Let cool.

Glaze the cake

• 用3/4英寸间隔的牙签在整个蛋糕上戳孔。
• Combine the juice, sugar, and marmalade in a small saucepan over medium heat. Bring to a simmer, lower the heat to low, and whisk often until syrupy, about 10 minutes. Brush the glaze onto the cake, letting some drip down the sides.

制作鲜奶油并食用

• 在装有搅拌附件或使用手动搅拌机的碗式搅拌机中，以中等速度搅打奶油，直到开始变稠，约2分钟。加入糖和热情，将速度提高到中高，然后继续鞭打直到形成中等柔软的峰，再增加2分钟。将蛋糕与鲜奶油一起食用。

提前提示

After glazing, the cake can be wrapped in plastic and kept at room temperature for up to 2 days before serving.