Buttery Yellow Citrus Cake

Ingredients for Cake:

3/4 cup butter, softened at room temperature

3 eggs, at room temperature

2 2/3 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/4 teaspoon baking soda

1 2/3 cups granulated sugar

1 cup milk

2 teaspoons lemon peel, finely shredded

1 teaspoon orange peel, finely shredded

2 tablespoons lemon juice

2 tablespoons orange juice

Directions for Cake:

Preheat oven to 375 degrees. Grease and lightly flour two 9" x 2" round baking pans; set aside.

In medium bowl, combine flour, salt, baking powder, and baking soda; set aside.

In large bowl, beat butter on medium speed for 30 seconds. Gradually beat in sugar until combined; beat 2 minutes more. Add eggs one at a time; beat well after each. Add flour mixture and milk alternately; beat on low speed after each just until combined. Stir in peels and juices. Spread batter in prepared pans.

Bake at 375 degrees for 20-25 minutes or until pick inserted near centers comes out clean. Cool in pans on racks for 10 minutes. Remove from pans; cool.

Ingredients for Lemony Whipped Cream Frosting:

2 cups whipping cream

2 tablespoons confectioners sugar

1 tablespoon instant vanilla pudding

1 tablespoon lemon peel, shredded

Directions for Frosting:

In a large chilled mixing bowl, beat whipping cream, sugar, and instant pudding on medium-high speed until stiff peaks form. Fold in lemon peel. If made ahead, chill 24 hours; stir before spreading. Make 3 1/2 cups.

Preparing the Cake:

Place one layer flat side down on serving plate; spread 1 1/2 cups frosting on top. Stack second layer flat side down; spread remaining frosting on top and sides. Serve immediately or cover and refrigerate.