citrus cake

This moist and delicious cake tastes just like an Orange Dreamsicle! Moist orange cake layers with orange cream filling and orange cream cheese frosting!

Orange Dreamsicle Cake- Delicious Homemade Recipe

(285 grams) cake flour

(300 grams) sugar

(3 grams) salt

(12 grams) baking powder

eggs

(190 grams) frozen orange juice concentrate, thawed

(121 grams) milk

Tablespoon (10 grams) orange extract

orange

Orange Coloring Gel

c. (464 grams) heavy cream

(4 grams) Orange Extract (we used McCormick)

vanilla

(4 grams) orange extract

salt (2

sugar

This sunshine citrus cake cures the cold weather blues with bright flavor, a light and springy cake crumb, and creamy whipped frosting. Be sure to set aside enough time to prepare the lemon curd in advance.

Sunshine Citrus Cake

2 large egg yolks

cup (134 grams) granulated sugar

Tablespoon lemon zest (about 1 lemon)

cup (80 milliliters) fresh lemon juice (about 2–3 lemons)

teaspoon salt

Tablespoons (86 grams) unsalted butter, softened to room temperature

(188 grams) all-purpose flour (spoon & leveled)

teaspoons baking powder

cup (115 grams) unsalted butter, softened to room temperature

cup (200 grams) granulated sugar

2 large eggs,

teaspoons pure vanilla extract

cup (120 milliliters) whole milk,

ounces (170 grams) block full-fat cream cheese, softened to room temperature

(90 grams) confectioners’ sugar

(240 milliliters) cold heavy cream or heavy whipping cream (very cold!)

fruits

Make the lemon curd: 

Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer. Place egg yolks, egg, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk (avoid metal because it leaves an aftertaste), whisk until completely blended and then continue to whisk as the curd cooks. Whisk and cook until the mixture becomes thick and is the consistency of hollandaise sauce or a really thick soup, about 10 minutes or when an instant read thermometer reaches 160°F (71°C). If curd isn’t thickening, turn up the heat and constantly whisk. Remove pan from heat. Cut the butter into 6 separate pieces and then whisk into the curd until butter has melted and combined. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. This prevents a skin from forming on top. The curd will continue to thicken as it cools. Place in refrigerator to speed up cooling. Once cool, the plastic wrap can be removed. Refrigerate the curd for up to about 10 days or for longer storage, you can freeze the cooled curd for up to 3-6 months. Thaw in the refrigerator overnight before enjoying. Makes 1 heaping cup.

Make the cake

Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cakes seamlessly release from the pans.

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula and then add the citrus zest. Beat on medium-high speed until combined and creamy, about 2 minutes. Add the eggs and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add half of the flour mixture (just eyeball it), half of the milk, and half of the citrus juice. Beat on low speed until mostly combined, and then add the remaining flour mixture, milk, and citrus juice. Beat on low speed until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick with some small lumps. You will have between 3.5 &#8211; 4 cups of batter.

Divide and pour batter evenly into cake pans. If batter appears to have bubbles, give the pans a light tap on the counter to pop them. Bake cakes for 18-21 minutes or until baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.

Allow cakes to cool completely in the pans set on a wire rack for 30 minutes. Remove cakes from the pans and set them on a wire rack to cool completely. The cakes must be completely cool before frosting and assembling.

Make the whipped frosting: 

In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium-high speed until creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed until creamy. Add the confectioners’ sugar and vanilla extract, and then beat on medium speed until combined and completely smooth (absolutely no lumps), at least 2 full minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed to smooth out. Switch to a whisk attachment (if you haven’t already been using it). Turn the mixer to low speed and with the mixer running, carefully pour in the cream in a slow and steady stream. After all of the cream has been added, turn the mixer up to high speed and whip until thick and stiff peaks form, about 1-2 minutes. Do not walk away during this time and do not be concerned if your frosting takes longer to whip. You’re looking for a thick, airy consistency with stiff peaks. If your frosting appears soupy now or at any point you are working with it, it needs more whipping to introduce more air. If your frosting appears chunky or curdled, it’s over-whipped. To fix, stir 1 Tablespoon of heavy cream into the frosting by hand to smooth out again. You will have about 2.5 cups of frosting.

Make lemon curd frosting filling

Spoon 1 cup of frosting (about 240ml&#8211; almost half of it) into a separate bowl. Stir in 3 heaping Tablespoons of cooled lemon curd. This will be your filling for the cake. Enjoy remaining lemon curd drizzled on the cake slices or as a topping on other baked goods.

Assemble &amp; crumb coat the cake

First, make sure you have enough room for the cake inside your refrigerator because it must chill at the end of this step and briefly in the next step as well. If the cake layers aren&#8217;t flat on top, carefully and slowly level them off using a large serrated knife. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with 1/2 of the lemon curd frosting. Top with 2nd cake layer and evenly cover the top with remaining lemon curd frosting (if you have extras, just use it on the exterior of the cake). Top with the third cake layer. Spread a very thin layer of regular whipped frosting on top and all around the sides of the cake to create a crumb coat. A bench scraper and small icing spatula are handy for this. Refrigerate uncovered for 30 minutes.

Add remaining frosting on chilled crumb-coated cake using a small icing spatula or a larger flat icing spatula. Use a bench scraper, if desired, to smooth out the sides. Refrigerate the decorated cake uncovered for at least 30 minutes to help set the frosting. After that, if you used a cake turntable, you can carefully transfer the cake to a cake stand or serving plate using a couple flat spatulas.

After 30 minutes in the refrigerator, the decorated cake is fine to slice and serve or sit out at room temperature for a few hours. Cover leftover cake tightly and store in the refrigerator for 5 days.

What an outstanding recipe! The curd is one of the most delicious things I have ever tasted. Really. The whipped frosting turned out perfectly. I put my heavy whipping cream in the freezer for about 30 minutes, which was a little too long because it froze slightly. However, I think the heat from mixing helped because it turned out smooth and airy. 

The one and only thing I'd like to change is the size --I would love for this to be a bigger cake. But maybe that's just me!

I made this last night to bring in and share at work today and I loooved making it. It was actually a great destress moment for me (haha) to throw myself into a new recipe and try something different! I love the mix of citrus options and the combo of both juices and zest. My lemon curd frosting mix could probably have been a bit better but I think that was my own error. I am always grateful for the detailed directions - they make me feel like I’m capable of achieving anything! I definitely will be making this again for a family function!!

I made this for the March baking challenge. I made 12 cupcakes and they were delicious! I found the batter made &gt;12 cupcakes so try to do two pans if you can. Great recipe and great frosting!!

I am not usually a cake baker but that may change after making this cake!  I have never done a layer cake but Sally’s step by step instructions made it so much less daunting. The cake is very dense, but so moist and the citrus flavor is amazing!  The lemon curd (another first for me) was delicious. The frosting is light and not too sweet. My group of lady friends raved about this cake!

I am now a fan of six inch cakes…perfect size. I added some key lime in mine. I love the tart citrus with the sweet cake and light fluffy frosting. Delish!

I loved the fluffy icing and the cake had great flavor! I used a combo of lemon and lime in cake and it was delicious. I think I'll make it again for Easter!

I made this for my husband's birthday.  It was a hit!  The cake was moist and just perfect with Sally's detailed directions.  I bought the 6 inch pans she  suggested  and really liked them.  My frosting didn't work out. It was very loose and soupy, even after chilling it.   I'm not sure where I went wrong, but plan B was delicious too!  I ended up making a vanilla buttercream frosting and mixed that "taste of heaven" lemon curd into the frosting for the layers, like Sally suggested.  Yum!  Yum!  The cake served 6 people and we still had enough left to enjoy for the next few nights.  Definitely a cake I will make again!  Thank you Sally!

My daughter and I made the recipe into cupcakes and it was delicious! Loved the texture and taste of the cake. Loved the lemon curd and LOVED the whipped frosting.

The lemon curd was the star of this recipe!  It was my first curd and I wasn't sure if would thicken, but it magically did with an extra minute of cooking.  I also loved the whipped cream frosting.  It was definitely a winter pick-me-up in northern Minnesota!

https://www.youtube.com/watch?v=wkjXmkroY7A

This video shows the process of making a homemade citrus layer cake. This 6 inch cake includes from-scratch lemon curd, a lightly sweetened whipped frosting, and sunshine-sweet citrus flavor. 

Get the full recipe: https://sallysbakingaddiction.com/6-inch-citrus-cake/


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Sunshine Citrus Cake | Sally's Baking Addiction

Give your dessert an Italian flavour with this moist and fruity polenta cake

Orange polenta cake

unsalted butter

golden caster sugar

polenta

plain flour

tsp baking powder

orange juice

Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.

Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.

To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.

Maggie teams up with her old friend Simon Bryant — also known as "The Chef" from the pair's classic ABC TV series The Cook and the Chef — to make a cake for the ABC's 90th birthday.

Maggie Beer's 'symphony of citrus' cake with macadamia, lemon curd and buttercream

unsalted butter, softened

caster sugar

self-raising flour

1½ teaspoons baking powder

salt

macadamia nuts, finely chopped

extra-virgin olive oil

buttermilk

water

⅓ cup sugar

lemon myrtle

lemon juice

lemon zest

orange zest

icing sugar

cream

pink grapefruit

Place the butter and sugar into the bowl of a mixing machine and beat with the paddle attachment until light and fluffy. Add the eggs and yolks to a separate bowl and whisk. Then slowly add the egg mix into the butter and sugar bowl while machine is mixing.

Sift the flour, baking powder and salt into a new bowl and add the chopped macadamias.

In a separate jug, mix together the olive oil and buttermilk.

Then, fold the buttermilk mixture and dry ingredients into the creamed butter and mix until just combined.

Weigh and divide the batter evenly between the two prepared tins, using a palette knife to even out the surface. Cook in the preheated oven for 25–30 minutes or until the skewer comes out clean. Remove from the oven and allow to cool. Turn from the pan onto a cooling rack and allow to sit in the fridge.

Then cut each half into 8 triangles and place in a medium-sized pot and cover with cold water. Place on the stove and bring to the boil, then drain. Repeat this process three times.

Once you have blanched the grapefruit wedges three times, weigh the drained pieces and place in a medium pot with the same amount of sugar.

Over medium heat, cook the grapefruit until the sugar dissolves. Then on low heat, simmer until all the moisture has evaporated and the grapefruit segments are glossy (this may take up to 1 hour). Turn occasionally to avoid any caramelisation or sticking.

Carefully scoop the glossy wedges from the pot using a fork, tap off any excess and place onto a rack to cool and set. Once set, cut 6 of the triangles into thin pieces, ready for assembling. Reserve the remaining wedges for garnish.

Place one layer of cake on a plate, brushed side up. Using a piping bag spread the lemon curd over the surface, then sprinkle with chopped grapefruit (make sure you leave some wedges for the garnish).

Top with the other layer of cake, brushed surface down.

Then spread the buttercream over the top and garnish with pieces of crystallised grapefruit.

Take lemon meringue to a new level with this caramel-infused sponge filled with lemon curd and topped with Italian meringue

Lemon meringue cake

lemons

tbsp cornflour

light muscovado sugar

cornflour

lemon

½ tsp cream of tartar

Start by making the curd. Put all the ingredients in a saucepan and whisk together. It will look like it has curdled but don’t worry – simply put the pan over a low heat and stir constantly until it is smooth and thick enough to coat the back of a spoon. Pass the mixture through a sieve into a bowl. Leave to cool, covered with cling film. Put in the fridge until ready to use, preferably overnight.

For the caramel sugar syrup, heat the caster sugar in a saucepan over a medium heat until it melts and starts to caramelise. Stir until smooth and a deep golden colour. Remove from the heat and carefully pour in 50ml boiling water. It will steam and spit a little, so take care. (If the sugar hardens, pop the pan back on the heat for 1-2 mins to melt again.) Stir, pour immediately into a heatproof jug and top up with a little extra boiling water (about 10ml) so you have 100ml of liquid in total. Leave on one side to cool.

To make the cake, heat oven to 180C/160C fan/gas 4. Grease 3 x 20cm sandwich tins, lining the bases and sides with baking parchment.

In a large bowl, beat together the butter and sugars with an electric whisk until light and fluffy. Mix in 1 tbsp flour, then add the eggs, a little at a time, beating after each addition until fully combined.

Mix together the remaining dry ingredients, the lemon zest and 1/2 tsp salt, then fold in to the butter mixture with the caramel sugar syrup. Divide the batter between the tins and level the tops with the back of a wet spoon. Bake for 25-30 mins or until a skewer inserted into the middle comes out clean. Allow the cakes to cool in the tins for 10 mins, then turn out onto a wire rack, peeling off the parchment. Leave to cool completely.

Make the caramelised lemon slices while the cakes are baking. Slice the lemon into 5mm thick slices, discarding the ends. In a shallow non-stick pan, bring 350ml water and the sugar to the boil. Add the lemon slices, boil for 10 mins, then reduce the heat to a simmer for 20-25 mins until the liquid has evaporated and the slices have caramelised. Remove from the pan and put on a non-stick A silicone mat or baking parchment to cool.

To assemble the cake. Place a sponge the right way up on a cake board or presentation plate. Top with an even layer of curd but don’t go right to the edge, leave about 1cm uncovered. Gently put the next sponge on top and repeat the process, putting the last sponge upside down on top.

To make the Italian meringue, put the sugar and 175ml water in a saucepan and B bring to a rolling boil over a high heat. Continue to boil until it reaches 115C on a sugar thermometer. Meanwhile, put the egg whites and cream of tartar in a large mixing bowl (a tabletop mixer is ideal if you have one). Whisk the egg whites to soft peaks (when lifting the whisk out, the peaks should slowly vanish back into the mixture). Whisk the egg whites at high speed and very slowly trickle in the hot syrup. The meringue will C begin to thicken and go glossy after about 10 mins. Continue to whisk until it is still just warm. Use the meringue immediately, as it is easier to work with while warm.

Using a palette knife, spread a thin layer of meringue around the side of the cake to level and square it up, then spread an even layer about 3mm thick on the top of the cake (see step-by-step for guidance). Put the remaining meringue in a large piping bag fitted with a small star nozzle and pipe vertical columns up the side of the cake, level with the top. Finally, pipe small meringue stars on the top of the columns. It’s easier to do this with the cake on a turntable.

Brown the meringue using a kitchen blowtorch. Finally, cut the caramelised lemon slices in half and use to decorate the top of the cake. Will keep for 3 days in the fridge.

Honey Citrus Cake

½ cups butter, melted and cooled to room temperature

orange extract

all purpose flour

Place butter in a saucepan over low heat...

Place butter in a saucepan over low heat to melt; set aside. Place cottage cheese in a food processor or blender and pulse until pureed and no lumps remain; set aside.

Fit stand mixer with a paddle attachment and...

Fit stand mixer with a paddle attachment and add melted butter, cottage cheese, sugar and zest into stand mixer bowl. Mix on medium-low for 1 minutes or until well combined. Add in vanilla, orange extract and salt and mix until well combined. While mixer is running, add eggs in one at time and mix well after each addition. Turn mixer down to low and keep mixer running while gradually adding in flour.

Pour batter into prepared pan and bake at...

Pour batter into prepared pan and bake at 350 degrees F until golden and a toothpick inserted comes out almost clean, approximately 60-70 minutes. Allow cake to cool in pan for 10 minutes. Turn out cake onto a cooling rack with topside down. Cool completely before cutting.

5 large egg whites

1 cup sugar

4 sticks unsalted butter, sliced and softened

3/4 cup honey

½ teaspoon orange extract

1/4 teaspoon salt

Combine egg whites and sugar in a stand...

Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.

Transfer mixer bowl to stand mixer, fitted with...

Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed  until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.

Add butter in one piece at a time,...

Add butter in one piece at a time, mixing to incorporate after each addition..

Add in honey, extract and salt, then mix...

Add in honey, extract and salt, then mix to combine.

Sweetened with honey and made with almond flour, this easy-to-make, gluten-free winter cake melts in your mouth!

Iced Grapefruit Yogurt Cake

almond flour (see notes)

baking powder

baking soda

pink Himalayan salt

honey

plain greek yogurt

grapefruit zest

vanilla extract

coconut oil

grapefruit juice

ginger,

1. Preheat the oven to 350° F. Line a (9×5 inch) loaf pan with parchment.2. In a bowl, combine the almond flour, baking powder, baking soda, and salt. Add the honey/maple, yogurt, eggs, grapefruit zest, vanilla, and melted coconut oil. Mix well until thoroughly combined, and no lumps remain. 3. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. If the cake is browning cover with tin foil to finish baking. Let cool completely before frosting.4. Meanwhile, make the glaze. In a bowl, whisk together the powdered sugar and grapefruit juice. Stir in the zest and ginger. Pour the glaze over the cooled loaf. Let set for 1 hour (or so), slice, and eat

Did you know if you put a whole orange in a blender you can make the most epic cake? If you have been looking for an easy and moist orange cake, you’ve come to the right place. All the ingredients are combined in a blender, making this whole orange cake one of the simplest cakes.

Whole Orange Blender Cake

avocado oil spray

eggs (at room temperature)

avocado oil (175 milliliters)

sugar (200 grams)

lemon extract (5 grams)

all-purpose flour (250 grams)

salt (3 grams)

sugar (for dusting (optional))

Please check if the baking powder or flour is expired prior to starting.

Preheat the oven to 350F. Line a loaf pan with parchment paper and spray with baking spray. You can use a bigger size pan as well, but the cake will be larger and thinner, so you may need to adjust the baking time.

Add all of the ingredients to a high-power blender, starting with the wet ingredients. Be sure to add the wet ingredients first so that the blender doesn&#39;t get stuck. Blend for 20-30 to seconds or until a thick pourable batter forms. Do NOT over-blend.

Pour the batter into the lined pan and bake on the middle rack for 45 to 50 minutes or until a toothpick comes out clean 2 inches from the side.

Remove the cake from the oven and let it cool for 10 minutes. Take the cake out of the loaf pan and once it has cooled, dust the cake with powdered sugar, if using. Enjoy!

Use up any marmalade you have to make this sunny bake, perhaps with some ice cream alongside it

Marmalade cake

unsalted butter softened,

oranges

marmalade

double cream cream,

Heat the oven to 180C/160C fan/gas 4 and butter a 23cm cake tin. Zest the oranges, then remove the peel and pith using a small, serrated knife. Set aside. Cut the oranges along the equator into 1cm-thick slices. Sprinkle 25g sugar over the base of the tin and arrange the orange slices on top. Set aside while you make the syrup and cake batter.

Weigh the orange peels into a saucepan with the pith, and add the same amount of sugar and water (about 100g). Bring to a simmer, then boil for 10 mins until reduced and thickened. Set aside to infuse until needed, then strain.

Beat the butter and 200g of the sugar together in a stand mixer or using an electric whisk until light and fluffy, about 5 mins. Crack in the eggs, one by one, beating well after each addition. Finally, beat in the orange zest and marmalade before carefully folding in the flour and a pinch of salt. Spoon the batter over the orange slices and carefully level the surface. Bake for 35-40 mins until golden and a skewer inserted into the middle comes out clean.

Leave to cool in the tin for 15-20 mins before carefully inverting onto a plate. Brush some of the bitter orange syrup over the top (any leftover syrup can be used for cocktails). The syrup will keep chilled for two weeks. Serve warm with cream or ice cream. Once completely cool, the cake will keep in an airtight container for three days.

Moist and delicious kumquat cupcakes are lightly topped with a delicious citrus icing.

Kumquat Cupcakes with Orange Glaze or Icing

¾ cup all purpose flour

butter (softened)

plain Greek yogurt

kumquats (washed, cut in half with the seeds removed)

juice from 1 orange ((organic))

Preheat oven to 350°F (175°C)

Place cupcake liners into a cupcake pan or two (18).

Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.

Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.

Top 10 citrus cake recipes from across the web

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Top Tags

Orange Dreamsicle Cake- Delicious H...

Sunshine Citrus Cake

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Maggie Beer's 'symphony of citrus' ...

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Honey Citrus Cake

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Whole Orange Blender Cake

Marmalade cake

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Top 10 citrus cake recipes from across the web

The most viewed citrus cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Orange Dreamsicle Cake- Delicious H...

Sunshine Citrus Cake

Orange polenta cake

Maggie Beer's 'symphony of citrus' ...

Lemon meringue cake

Honey Citrus Cake

Iced Grapefruit Yogurt Cake

Whole Orange Blender Cake

Marmalade cake

Kumquat Cupcakes with Orange Glaze ...

The most viewed citrus cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine