Citrus Cake

Let me tell you about a cake that feels like pure, bottled sunshine. It’s my absolute favorite thing to bake when the day feels a little gray and I need a pick-me-up.

I remember one particularly gloomy Tuesday afternoon not too long ago. The rain was coming down, everything felt a bit blah, and I just needed something to brighten the mood. So, I pulled out the ingredients for this citrus cake. The smell of oranges and lemons baking is just magic. It can turn a gray day right around and fills your whole house with joy.

People have been making citrus cakes forever, all over the world. But this version? It’s the best of both worlds. It has a ridiculously easy cake recipe—what I call a “dump and mix”—that gives you a moist, tender cake every single time. And then… the frosting. A super tangy, delicious cream cheese frosting that everyone will ask you for.

This is so much more than just a cake. It’s a little celebration in a pan. So, roll up your sleeves, and let’s bake some sunshine together.

Before You Start

Let’s quickly go over the plan. Think of this as getting our ducks in a row before we start baking. It makes everything go so much smoother.

How Long Will It Take?

This cake is fast!

• Prep is quick: About 30 minutes.
• Baking takes: Around 25 minutes.
• Frosting is made while it cools.

You’ll be done with the whole thing in well under an hour. The recipe makes a two-layer, 8-inch cake that serves about 8 people.

Baking for a different number of people? Or just want a smaller cake for yourself? I got you.

Servings	Cake Pan Size	Butter	Flour	Sugar	Eggs	Baking Powder	Salt	Vanilla	Yogurt	Zest/Juice
4 (1 Layer)	One 8-inch	½ cup	⅞ cup	½ cup	2	1 ¾ tsp	⅜ tsp	½ tsp	2 Tbsp	1 Tbsp each
8 (As Written)	Two 8-inch	1 cup	1 ¾ cups	1 cup	4	3 ½ tsp	¾ tsp	1 tsp	¼ cup	2 Tbsp each
12 (Taller)	Two 9-inch	1 ½ cups	2 ⅝ cups	1 ½ cups	6	5 ¼ tsp	1 ⅛ tsp	1 ½ tsp	⅜ cup	3 Tbsp each

Difficulty & Gear

• Difficulty: Super Easy. Seriously. This is a “dump and mix” cake. You just dump everything in and mix. It’s incredibly forgiving and perfect if you’re new to baking!
• Equipment: You don’t need fancy stuff. Here’s the basic gear you’ll want:
  • Two 8-inch round cake pans
  • Parchment paper
  • An electric mixer (a hand mixer is totally fine!)
  • A big mixing bowl
  • A wire rack for cooling
  • An offset spatula (or just a regular butter knife)

Can I Make It Ahead?

Yes! I’m a big fan of prepping ahead. Life is busy, right?

• The Cake: You can bake the cake layers up to two days early. Let them cool completely, wrap them up tight in plastic wrap, and just leave them on the counter.
• The Frosting: The cream cheese frosting can be made a day ahead. Just pop it in an airtight container in the fridge. Let it sit out for about 20 minutes to soften before you try to spread it.

Let’s Talk Ingredients

Okay, let’s talk about what goes into this delicious cake. The magic is really in how these simple ingredients come together.

For the Cake:

The foundation is 1 cup of unsalted butter. Make sure it’s really at room temperature—soft enough to easily press your finger into. This is super important for a smooth batter. You’ll also need 1 cup of granulated sugar.

For the dry stuff, we have 1 ¾ cups of all-purpose flour, 3 ½ teaspoons of baking powder, and ¾ teaspoon of salt.

For moisture and richness, you’ll need 4 extra-large eggs and ¼ cup of full-fat plain yogurt. The yogurt is my little secret weapon; it makes the cake so moist and adds a nice tang. If you only have sour cream, that works perfectly, too!

And for that sunshine flavor? We need 2 tablespoons of finely grated orange zest and 2 tablespoons of fresh orange juice. Don’t skip the zest! It’s where all the amazing orange smell comes from.

For the Frosting:

This frosting is simple but so good. You’ll need 12 ounces of full-fat cream cheese. It’s important to use the block-style cream cheese, not the whipped kind you get in a tub. It makes a huge difference for the frosting’s texture.

To sweeten it, you’ll use ⅔ cup of confectioners’ sugar (also called powdered sugar). Then, to make it tangy and delicious, we’ll add another ¼ cup of full-fat plain yogurt, 1 tablespoon of orange juice, and 2 tablespoons of lemon juice. The lemon juice really makes the flavors pop. Have an extra orange and lemon handy to grate some zest over the top at the end.

How to Make It, Step-by-Step

Alright, ready to get your hands dirty? I’ll walk you through it.

1. Get Ready

First thing’s first. Preheat your oven to 350°F (180°C). Don’t skip this! An oven that’s already hot is key for a good bake. Now, prep your pans. Rub butter all over the bottom and sides of your two 8-inch pans. Then, line the bottoms with circles of parchment paper. This is my trick for making sure the cakes never, ever stick.

2. Mix the Cake (The Easy Part!)

This is the best part. I’m not kidding. In a large bowl, combine all the cake ingredients. The soft butter, flour, sugar, eggs, baking powder, salt, vanilla, yogurt, orange zest, and juice. Yep, all at once! Use your electric mixer on low speed and beat it all together.

A word of warning: do not overmix! I mean it. You want a tender, light cake, not a tough one. The second you don’t see any more streaks of dry flour, stop mixing. It should only take a minute.

3. Bake to Perfection

Divide the batter evenly between your two pans. You can use a kitchen scale if you want to be exact, but just eyeballing it is fine. Smooth the tops a little. Now, bake for 20 to 25 minutes.

You’ll know they’re done when the tops are golden, they spring back when you gently touch them, and a toothpick stuck in the center comes out clean. Your kitchen will smell absolutely incredible.

4. Cool Down & Frost

Let the cakes cool in their pans for about 5 minutes. Then, flip them out onto a wire rack, peel off the parchment paper, and let them cool completely. This is a vital step. Frosting a warm cake is a disaster. Trust me, I’ve done it. You get a soupy, melty mess.

While they cool, make the frosting. In a bowl, beat the cream cheese, confectioners’ sugar, yogurt, and the juices until it’s smooth and creamy. Put the bowl in the fridge to chill and firm up a bit. This makes it way easier to spread.

5. Put It All Together

Once the cakes are totally cool, it’s assembly time! Place one cake layer on your plate. Scoop about half the frosting on top and spread it out. Gently place the second cake layer on top of that. Use the rest of the frosting to cover the top and sides. You can make it smooth or create pretty, rustic swirls.

For the final touch, grate some fresh orange and lemon zest all over the top. It looks beautiful and smells amazing.

Want to Mix It Up? Try These Ideas.

One of the best things about this recipe is you can play with it. Think of it as your starting point. You can totally make it your own!

• Go Gluten-Free: Swap the all-purpose flour for a good 1-to-1 gluten-free baking flour blend. Easy peasy.
• Play with Citrus: Feel like a classic lemon cake instead? Just swap the orange for lemon. A mix of lime and orange would also be divine!
• Add a Filling: For a fancier version, spread a thin layer of lemon curd between the cake layers before you frost them.
• Keep it Simple: Don’t feel like making frosting? No problem. The cake is delicious with just a simple dusting of powdered sugar on top.

How to Serve and Store Your Cake

Your amazing cake is ready! I love to serve a slice with a hot cup of tea in the afternoon. It’s also great with coffee.

Important: Because of the cream cheese frosting, this cake has to live in the fridge. Store it in a cake container or cover it gently. It will stay delicious for up to 4 days.

My personal tip: I like to pull it out of the fridge about 20-30 minutes before serving. The cake and frosting just taste so much better when they aren’t ice-cold.

If you need to freeze it, you can freeze the unfrosted layers wrapped up tight for up to a month. Or, you can freeze the whole frosted cake. Just let it thaw in the fridge overnight before you plan to serve it.

I hope you have the best time making—and eating—this cake. Happy baking!

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