Description
Sunny Citrus Cake is a bright and zesty dessert featuring the vibrant flavors of lemon and orange. This moist and tender cake is enhanced with a tangy citrus glaze and topped with beautifully candied citrus slices, making it perfect for spring and summer occasions or any time you crave a refreshing, flavorful treat.
Ingredients
Cake
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter, room temperature
- Zest from 2 lemons
- Zest from 1 orange
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup sour cream
- ¼ cup fresh lemon juice, strained
- ½ cup fresh orange juice, strained
Candied Citrus
- Thin sliced oranges, lemons or limes (enough to cover cake top)
- 1 cup granulated sugar
- 1 cup water
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice (or orange or lime juice)
- 1 teaspoon boiling water (optional, to thin glaze)
Instructions
- Prepare the pan: Preheat your oven to 325°F (163°C). Invert the bottom of an 8-inch springform pan to make it easier to remove the cake later, then lock on the sides. Lightly grease and flour the bottom and sides, then line the bottom with parchment paper.
- Mix dry ingredients: In a small bowl, combine the all-purpose flour, salt, baking powder, and baking soda. Set aside for later use.
- Cream butter and zest: In a large mixing bowl, combine the softened unsalted butter, lemon zest, orange zest, and granulated sugar. Beat on medium speed for several minutes until the mixture is light, fluffy, and fragrant. Scrape down the bowl sides as needed.
- Add eggs: Incorporate the eggs one at a time, beating just until each yolk disappears. Scrape the sides and bottom of the bowl occasionally and continue blending to a smooth mixture.
- Mix wet ingredients: In a measuring cup, stir together vanilla extract, sour cream, fresh lemon juice, and fresh orange juice. It may look slightly curdled, but that’s normal.
- Combine mixtures: Add one-third of the flour mixture to the creamed butter and sugar blend and beat on low speed until just combined. Then add one-third of the juice mixture and blend until smooth. Repeat this process by adding half of the remaining flour, half of the remaining juice, and finally the last of the flour and juice mixture, blending gently each time to avoid overmixing. Scrape the bowl once more and gently fold with a spatula.
- Bake the cake: Pour the prepared batter evenly into the springform pan. Bake for 50 to 60 minutes or until the top is lightly browned and a toothpick inserted near the center comes out mostly clean with just a few moist crumbs. Avoid a wet batter test.
- Cool the cake: Allow the cake to cool on a wire rack for at least 30 minutes before removing the pan sides. Cool completely before glazing.
- Prepare candied citrus: Bring the water and granulated sugar to a boil in a deep saucepan or skillet large enough to fit citrus slices in a single layer. Reduce the heat to a low simmer. Add the thin citrus slices and cook for 10 to 15 minutes, turning them once or twice until tender but not falling apart. Remove and cool on a wire rack. Save the leftover simple syrup for refreshing drinks or cocktails.
- Make the glaze: In a small bowl, whisk together powdered sugar and lemon juice until combined. If the glaze is too thick, add boiling water a little at a time or more powdered sugar until it reaches a pourable consistency.
- Glaze and decorate: Drizzle the citrus glaze evenly over the completely cooled cake. Decorate the top with the candied citrus slices for a beautiful, flavorful finish.
Notes
- Ensure ingredients like butter and eggs are at room temperature for better mixing and texture.
- Be careful not to overmix the batter once the wet and dry ingredients are combined to maintain a tender crumb.
- The leftover simple syrup from the candied citrus can be stored in the refrigerator and used in drinks or for sweetening yogurt.
- Use a toothpick test near the center of the cake to check doneness—some moist crumbs are okay, but avoid raw batter.
- If you don’t have a springform pan, use a regular 8-inch cake pan lined with parchment paper for easier removal.
- Variations: swap orange juice for lime or grapefruit juice for a different citrus flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
