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Citrus Cake

Multiple slices of citrus cake displaying soft crumb texture
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This is my go-to recipe for a bright and happy cake! It’s a super moist, “dump-and-mix” citrus cake that’s incredibly easy to make, topped with a tangy, dreamy cream cheese frosting. It’s like a slice of sunshine, perfect for any day.

Ingredients

Scale

For the Citrus Cake:

  • 1 cup (225g) unsalted butter, softened to room temp
  • 1 cup (200g) granulated sugar
  • 1 ¾ cups (225g) all-purpose flour
  • 4 extra-large eggs
  • 3 ½ tsp baking powder
  • ¾ tsp salt
  • 1 tsp vanilla extract
  • ¼ cup (55g) full-fat plain yogurt or sour cream
  • 2 tbsp finely grated orange zest
  • 2 tbsp fresh orange juice

For the Tangy Cream Cheese Frosting:

  • 12 oz (350g) block-style cream cheese, softened
  • ⅔ cup (80g) confectioners’ sugar (powdered sugar)
  • ¼ cup (55g) full-fat plain yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh orange juice
  • For garnish: Extra orange and lemon zest

Instructions

  1. Prep Oven & Pans: Preheat your oven to 350°F (180°C). Butter and line the bottoms of two 8-inch round cake pans with parchment paper.
  2. Mix the Batter: In a large bowl, combine all the cake ingredients. Using an electric mixer on low speed, beat everything together just until the streaks of flour disappear. Be careful not to overmix!
  3. Bake the Cake: Divide the batter evenly between your two prepared pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  4. Cool Completely: Let the cakes cool in their pans for 5 minutes before turning them out onto a wire rack. Let them cool completely—frosting a warm cake is a recipe for a melty mess!
  5. Make the Frosting: While the cakes cool, beat all the frosting ingredients in a bowl with your mixer until everything is perfectly smooth and creamy. Pop it in the fridge to chill and firm up slightly.
  6. Assemble Your Masterpiece: Place one cooled cake layer on your serving plate. Spread about half of the chilled frosting over it. Gently place the second cake layer on top, and use the remaining frosting to cover the top and sides. Finish with a generous sprinkle of fresh orange and lemon zest.

Notes

  • Serving Suggestions: This cake is wonderful on its own, but it’s extra special with a hot cup of tea or coffee.
  • Tips & Tricks:
    • Room Temp is Key: For the smoothest batter and frosting, make sure your butter, eggs, and cream cheese are truly at room temperature.
    • Don’t Overmix: I’m serious about this one! For the most tender cake, stop mixing the moment the batter comes together.
    • Use Block Cream Cheese: Avoid the whipped kind in a tub for your frosting. The block style gives you that perfect, thick texture.
  • Storage Instructions: Because of the cream cheese frosting, this cake must be stored in the refrigerator. Keep it in an airtight container, and it will stay fresh for up to 4 days. For the best flavor, I recommend taking it out of the fridge about 20-30 minutes before serving.

Find it online: https://recipesh.com/citrus-cake/