I’m wanting to make an orange cake, and I found that a “regular” cake—I forget which I used (Downy Yellow or Buttermilk) with 2T. zest whirred with sugar made a perfect lemon cake. Now I want to make an orange cake. I figured I’d go 2T again, but I thought I’d concentrate 1 c. or orange juice down to 2T (in the microwave, as Rose suggests with some other recipe if you don’t use Seville oranges). I was wondering if I did this if I should replace 1/2 t. baking powder with, say, 1/8 t. baking soda.
Any other orange thoughts would be welcome, as well. I thought of going Orange Glow Chiffon, but my springfoam pan has non-stick sides, so I wasn’t sure if it would work.
Any thoughts, you master leaveners, you???