Citrus Shortcake

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup butter softened
• 2 large eggs 
• 1 cup flour all-purpose
• 0.7 cup buttermilk low-fat
• 1 tablespoon orange juice fresh
• 1 tablespoon orange zest grated
• 0.3 teaspoon salt 
• 0.8 cup sugar 
• 2 tablespoons cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
3. Add eggs, 1 at a time, beating well after each addition.
4. Add rind and juice; beat well. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
5. Combine flour and next 4 ingredients (through salt), stirring well with a whisk.
6. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition.
7. Spoon batter into a 9-inch square metal baking pan coated with cooking spray.
8. 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.
9. Cut shortcake into 9 squares. Reserve 4 squares for Brandied Peach Shortcakes and 3 squares for
10. Mixed Berry Trifles; freeze remaining 2 squares for another use.