Citrus Cake Recipe

This citrus cake recipe is ultra-moist and bursting with fresh lemon, lime, and orange flavor. Easy to make and perfect for any occasion, from birthdays to weeknight desserts.

No ratings yet

Print Pin

Course: Dessert

Cuisine: American, Spring Baking

Prep Time: 15

Cook Time: 30

Glazing Time: 10

Total Time: 55

Servings: slices

Calories: 295kcal

Cost: $8

Equipment

1 9x13 inch baking pan Glass or metal; greased before use
1 Electric mixer Hand or stand mixer for creaming butter and sugar
1 Microplane grater For finely zesting citrus fruits
1 Citrus juicer Hand-held or manual to extract fresh juice
1 Wire cooling rack Prevents soggy bottom; ensures even cooling

Ingredients

2½ cups all-purpose flour
1½ cups granulated sugar
½ cup unsalted butter softened
3 large eggs room temperature
1 cup buttermilk
¼ cup fresh lemon juice
2 tablespoon fresh orange juice
1 tablespoon fresh lime juice
2 teaspoon lemon zest
1 teaspoon orange zest
½ teaspoon lime zest
2 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1½ cups powdered sugar for glaze
3 tablespoon mixed citrus juice for glaze
1 tablespoon citrus zest for glaze

Instructions

Preheat oven to 350°F and grease a 9×13 inch pan. Cream butter and sugar, beat in eggs and vanilla. Mix dry ingredients separately. Zest and juice citrus.
Alternate adding flour and buttermilk to the wet mixture. Fold in citrus juice and zest. Pour into pan and bake 25–30 minutes.
Cool cake 10 minutes. Whisk glaze ingredients and pour over warm cake. Let soak before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition