• 9servings
  • 195calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, C, D
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. 3/4 cup sugar

  2. 1/4 cup butter, softened

  3. 2 large eggs

  4. 1 tablespoon grated orange rind

  5. 1 tablespoon fresh orange juice

  6. 4 1/2 ounces all-purpose flour (about 1 cup)

  7. 2 tablespoons yellow cornmeal

  8. 3/4 teaspoon baking powder

  9. 1/2 teaspoon baking soda

  10. 1/4 teaspoon salt

  11. 2/3 cup low-fat buttermilk

  12. Cooking spray

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°.

  2. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add rind and juice; beat well. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition.

  3. Spoon batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

  4. Cut shortcake into 9 squares. Reserve 4 squares for Brandied Peach Shortcakes and 3 squares for Mixed Berry Trifles; freeze remaining 2 squares for another use.


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