Citrus Cake
an easy cake that you and your guest will enjoy
Equipment
- 2 8 inch round cake pans
- parchment paper
Ingredients
- 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
Frosting
- 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
Instructions
- 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.
Frosting
- 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.