I love to make this cake when I have a gang to feed. It is not difficult to prepare and the recipe produces a light, moist cake that is mildly orange flavored and quite refreshing. It works well for a morning coffee or an afternoon tea. I really like cakes that are citrus flavored and this recipe can do double duty. If you prefer lemon flavored desserts, feel free to substitute lemon yogurt, zest and extract for the orange ingredients called for in this recipe. I use a 11 x 15 x 2-inch pan to bake this cake because I like the height it produces and it allows me to feed about 30 people. If you use a larger or smaller pan, cooking time becomes variable and you'll have to monitor the cake as it bakes. I frost the cake while it's in the pan, but it can be turned out it you want a more classic presentation. I've also found I can get neater slices if the cake is cold when it is cut. I hope you will try this recipe.I know that those of you who do, will not be disappointed. Here's how the cake is made.

Orange Blossom Sheet Cake

Ingredients:

Cake
3-1/2 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup unsalted butter, softened

1-3/4 cups sugar

4 eggs

3/4 cup milk

1/4 cup orange juice

1 6 ounce container blood orange or other orange-flavored yogurt

1 tablespoon orange zest

1 teaspoon vanilla extract

Frosting
1/2 cup (1 sticks) unsalted butter, softened

1 1 pound box confectioners' sugar

2 tablespoons orange juice

2 tablespoons milk

1/2 teaspoon vanilla extract

1/2 teaspoon orange extract

Directions:

1) Heat oven to 325 degrees F. Grease and flour an 11 x 15 x 2-inch baking pan.

2) Whisk flour, baking powder, salt and baking soda together in a large bowl. Set aside.

3) In a second large bowl, beat butter until creamy. Add sugar and beat until fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition.

4) In a medium-size bowl, mix together milk, juice, yogurt, zest and vanilla.

5) With mixer on low speed, beat flour mixture into butter mixture in 3 additions, alternating with orange juice mixture. Beat on medium speed for 2 minutes. Scrape batter into prepared pan.

6) Bake for 35 to 40 minutes, or until toothpick inserted in center of cake come out clean. Cool cake in pan on a wire rack.

7) While cake is cooling, beat butter in a large bowl until fluffy, about 1 minute. Add confectioners sugar, orange juice, milk and extracts. Beat on low speed for about 2 minutes until blended, smooth and of spreading consistency. If it is too stiff to spread, thin with an additional milk.

8) When cake is at room temperature, spread top with frosting. Yield: 25 to 30 servings.

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