This Golden Tube Cake is a nostalgic treat that delivers a tender crumb and a subtle citrus brightness. Made with cake flour and shortening for a melt-in-your-mouth texture, it’s sweet without being overpowering. The addition of orange and lemon extracts gives it a complex, aromatic flavor profile that feels both homemade and elegant. Perfect for afternoon tea, holiday gatherings, or as a comforting dessert on a quiet evening, this cake holds up beautifully to frosting or a simple dusting of powdered sugar. ItâÂÂs a reliable recipe that brings warmth and satisfaction to any table.
Golden Tube Cake
Description
This Golden Tube Cake is a nostalgic treat that delivers a tender crumb and a subtle citrus brightness. Made with cake flour and shortening for a melt-in-your-mouth texture, it&# 226;ÂÂs sweet without being overpowering. The addition of orange and lemon extracts gives it a complex, aromatic flavor profile that feels both homemade and elegant. Perfect for afternoon tea, holiday gatherings, or as a comforting dessert on a quiet evening, this cake holds up beautifully to frosting or a simple dusting of powdered sugar. ItâÂÂs a reliable recipe that brings warmth and satisfaction to any table.Ingredients
Directions
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Preheat oven to 375ðF (190ðC). Grease and flour a 9-inch tube pan.
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In a large bowl, whisk together the sifted cake flour, sugar, baking powder, and salt.
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Add the shortening, about 1/2 cup of the milk, and both extracts to the dry ingredients.
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Beat on medium speed for 2 minutes, scraping down the sides of the bowl occasionally, until the mixture is well combined.
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Beat in the remaining milk, whole eggs, and egg yolk until smooth and glossy.
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Pour the batter into the prepared tube pan.
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Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the cake in the pan on a wire rack for 30 minutes.
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Remove the cake from the pan and transfer to the rack to cool completely before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1493.8kcal
- % Daily Value *
- Total Fat 61.6g95%
- Saturated Fat 20.6g103%
- Cholesterol 0.0mg0%
- Sodium 6444.6mg269%
- Total Carbohydrate 224.3g75%
- Dietary Fiber 2.8g12%
- Sugars 90.2g
- Protein 13.2g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use room temperature eggs and milk to ensure a smooth batter.
If you do not have a tube pan, you can bake this in two 8-inch round pans, but adjust baking time to 30-35 minutes.
To make this vegan, substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based milk. Note that the texture may be slightly denser.
Store cooled cake in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
This cake pairs well with a simple buttercream, cream cheese frosting, or just a dusting of powdered sugar and fresh berries.
