Citrus Spring Baked Desserts
A delightful citrus cake perfect for spring, featuring bright lemon and orange flavors.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/4 cup fresh lemon juice
- 1/4 cup fresh orange juice
- 1 tbsp lemon zest
- 1 tbsp orange zest
- 1 tsp vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it thoroughly.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, orange juice, lemon zest, orange zest, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to ensure a tender cake.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
- Slice the cake and serve as a delightful dessert for any spring occasion.
- Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Notes
Pro Tips: Always taste your citrus mixture before adding to ensure the right balance of sweet and tart. Ingredient Substitutions: You can substitute lime for lemon for a different citrus twist. How to Serve: Pair with a scoop of vanilla ice cream or a dollop of whipped cream. Storage & Freshness: Refrigerate for longer shelf life, and bring to room temperature before serving. Make-Ahead Tips: Bake the cake a day in advance and glaze just before serving.