Current situation is sitting on the porch with my husband and dog. The husband is watching some YouTube video on how to do something he needs to do for work. (update – he was actually watching how to install heads on my Mustang- totally unnecessary) The dog is mad that we are not throwing is his tennis balls so he is destroying a stick that I am a little concerned about but when we don’t throw the tennis ball he runs into the woods and brings back a stick; usually the largest one he can carry, which can be quite large an generally way bigger than he is. It’s a no win!!!
OK I took the stick away, its freaking me out. It can be VERY costly if he gets a piece stuck in his mouth somewhere. I can just ask my son and my bff KP. Alright enough about the dog.
I made this cake last week for our #worldwidewednesday dinner. We “traveled” to Cyprus where they are well known for their citrus. Where is Cyprus you might ask, it is a small island near Crete which is near Greece. That is how we described where it was over dinner. There seems to be quite a few online discussions on whether it is part of Greece or Turkey. I will be staying out of it for when I think of Cyprus it brings me to Greece. There are far more popular Cypriot Desserts (that’s what they call it) but this is the one I knew I could pull off and everyone would like. We may be making food from different parts of the world every Wednesday but we do tend to pick ones that most everyone would eat if we were actually there. Make sense right?
This is a very easy cake to make. The cake itself is a little on the dense side but still very tasty. The frosting is very light and also very tasty. As the name indicates it is very citrus forward and quite lovely. I can also attest that it isn’t too bad a few days old. I kept it in a sealed container in the fridge my husband offered some “old cake” to our friends for dessert – insert eye roll here… But they all enjoyed a little bite. For those who noticed in the pictures, yes I did not allow my cream cheese to come to room temperature enough.
- 2 8 inch round cake pans
- parchment paper
- 1 cup softened unsalted butter room temperature (don't skip this part)
- 1¾ cup all-purpose flour
- 1 cup sugar
- 4 extra large eggs
- 3 teaspoons baking powder
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup full-fat plain yogurt
- 2 tablespoons finely grated unwaxed orange peel
- 2 tablespoons fresh orange juice
- ⅔ cup confectioners sugar I added more, we like ours a little sweeter
- 12¼ ounces full-fat cream cheese room temperature (don't skip this part)
- ¼ cup full-fat plain yogurt
- 1 tablespoon orange juice
- 2 tablespoons lemon juice
- finely grated lemon and orange zest for decorating
- preheat oven to 350°F. Spray or butter each pan, line bottoms with parchment paper.
- Place all the ingredients for the cake in a mixing bowl and beat for a couple of minutes until everything is combined.
- Divide the batter into each pan. Bake for 20-25 minutes or until lightly browned. Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
- in a mixing bowl, mix together the confectioners sugar, cream cheese, yogurt and both juices. Beat until smooth. Place it in the refrigerator to chill and firm up a bit while the cakes are cooling
- Once the cakes are cooled, using an offset spatula spread half of the frosting on one cake, place the other cake on top and cover with the remaining frosting. Finish by decorating with lemon and orange zests.
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