Imagine a slice of heaven where the zingy brightness of candied citrus dances on your palate, each bite bursting with sunshine and sweetness. The cake’s moist texture cradles the vibrant flavors, creating an irresistible treat that beckons you to indulge, whether it’s a sunny afternoon or a festive gathering.

I still remember the first time I baked a Candied Citrus Cake—it was during an impromptu get-together where laughter filled the air and friends gathered around the table. The aroma wafting from the oven promised a delightful experience, and as we savored each slice, it became clear that this cake wasn’t just dessert; it was a memory in the making, perfect for any occasion that calls for joy and celebration.

Why is Candied Citrus Cake a must-try?

Moist and Flavorful: Each slice bursts with the bright, zesty flavors of candied citrus, making this cake a true delight.

Easy to Make: With simple ingredients and straightforward steps, you can whip this up in no time!

Versatile Treat: Perfect for birthdays, brunches, or just because—this cake fits any occasion beautifully.

Crowd-Pleaser: Friends and family will be raving about this unique dessert long after the last crumb is gone!

Make Ahead: Bake it in advance and enjoy the convenience of a delicious treat ready to serve.

Candied Citrus Cake Ingredients

For the Cake

1 cup all-purpose flour – This forms the base of your cake, giving it structure and texture.
1 cup granulated sugar – Sweetens the cake beautifully while contributing to its moistness.
1/2 cup unsalted butter (softened) – Adds richness and helps create a tender crumb in the cake.
2 large eggs – Essential for binding ingredients together and adding moisture.
1 teaspoon vanilla extract – Enhances the overall flavor profile with a warm, aromatic touch.
1/2 cup buttermilk – Provides acidity that activates baking soda for a light, fluffy texture.
1 teaspoon baking powder – A leavening agent that helps the cake rise perfectly.
1/2 teaspoon baking soda – Works together with buttermilk to ensure a nice lift in the cake.
1/4 teaspoon salt – Balances sweetness and enhances all the flavors in your Candied Citrus Cake.

For the Candied Citrus

1 orange zest and juice – Infuses bright, fresh flavors into your cake while adding a lovely citrus aroma.
1 lemon zest and juice – Complements the orange with a tangy brightness that elevates the overall taste.
1 cup water – Used for boiling the citrus to create a sweet syrup for candying.
1 cup granulated sugar – Sweetens the citrus as it cooks down, creating deliciously candied pieces to top your cake.

How to Make Candied Citrus Cake

1. Combine In a saucepan, combine 1 cup water and 1 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar completely dissolves. This creates a sweet base for your candied citrus.

2. Add Incorporate the zest and juice of 1 orange and 1 lemon into the saucepan. Simmer for 15-20 minutes, letting the citrus soften and the syrup thicken, creating a delightful candy-like texture.

3. Cool Remove the saucepan from heat and let it cool for a few minutes. Strain the citrus pieces from the syrup, reserving that fragrant liquid for later use.

Make the Cake:

4. Preheat Preheat your oven to 350°F (175°C). While it warms up, grease and line a 9-inch round cake pan with parchment paper for easy removal after baking.

5. Cream In a mixing bowl, cream together 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy—about 3-5 minutes will help achieve that airy texture.

6. Incorporate Add 2 large eggs one at a time, mixing well after each addition to ensure they’re fully combined. Stir in 1 teaspoon of vanilla extract for that comforting aroma.

7. Whisk In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well blended. This dry mix is essential for achieving just the right rise.

8. Alternate Gradually add the dry ingredients to your wet mixture, alternating with 1/2 cup buttermilk—start and end with flour mixture—to keep everything moist and flavorful.

9. Fold Carefully fold in your cooled candied citrus pieces from earlier, ensuring they’re evenly distributed throughout the batter for bursts of flavor in every bite.

10. Pour Gently pour the batter into your prepared cake pan and smooth out the top with a spatula to ensure even baking.

11. Bake Place in the preheated oven and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean—a sign your cake is perfectly baked!

12. Cool Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely—this prevents sogginess while retaining moisture.

13. Drizzle Once cooled, drizzle your reserved citrus syrup generously over the cake before serving; this adds an extra layer of citrusy goodness.

14. Slice & Enjoy Now slice up your beautiful candied citrus cake and enjoy this moist treat that’s perfect for any occasion!

Optional: Garnish with additional candied citrus slices for an elegant touch!

Exact quantities are listed in the recipe card below.

Tips for the Best Candied Citrus Cake

Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter and better rise.

Don’t Overmix: Mix just until combined when adding dry ingredients; overmixing can lead to a dense Candied Citrus Cake.

Use Fresh Citrus: Freshly squeezed juice and zest enhance the flavor; avoid bottled juices for the best results.

Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperature; this prevents undercooked or overbaked cakes.

Let It Cool Properly: Allow the cake to cool in the pan before transferring it; this helps maintain its moisture and structure.

Drizzle Generously: Don’t skimp on the reserved citrus syrup—this adds a beautiful shine and extra flavor to your Candied Citrus Cake.

Storage Tips for Candied Citrus Cake

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to maintain its moistness and flavor.

Fridge: If you need to keep it longer, refrigerate the cake in an airtight container for up to 5 days. This helps preserve the freshness of the candied citrus.

Freezer: For extended storage, wrap the cooled cake tightly in plastic wrap, then aluminum foil. It can be frozen for up to 3 months.

Reheating: To enjoy your Candied Citrus Cake warm, microwave individual slices for about 15-20 seconds or heat in a preheated oven at 350°F (175°C) for 5-10 minutes.

Candied Citrus Cake Variations

Feel free to make this delightful cake your own with these fun and tasty twists!

Gluten-Free: Swap all-purpose flour with a gluten-free blend. This will keep the cake moist and delicious while catering to gluten sensitivities. Ensure the blend contains xanthan gum for the best texture.

Vegan: Replace butter with coconut oil, eggs with flaxseed meal (1 tablespoon flaxseed mixed with 2.5 tablespoons water), and buttermilk with almond milk plus a splash of vinegar. This variation brings a rich flavor and keeps it plant-based.

Coconut Bliss: Use coconut milk instead of buttermilk and add shredded coconut to the batter. The tropical notes will transport you to a sunny beach, making every bite feel like a vacation.

Spiced Up: Incorporate 1 teaspoon of cinnamon or nutmeg into the dry ingredients for a warm, inviting flavor profile. This addition will wrap your kitchen in comforting aromas as it bakes.

Chocolate Citrus Delight: Mix in 1/2 cup of cocoa powder for a chocolate twist that pairs beautifully with the citrus flavors. Each slice becomes an indulgent treat that satisfies both chocolate and citrus cravings.

Berry Burst: Add 1 cup of fresh or frozen berries, such as blueberries or raspberries, into the batter before baking. The juicy berries create bursts of flavor that complement the bright citrus perfectly.

Zesty Lime Addition: Substitute lime juice and zest for half of the orange or lemon components for a refreshing twist. The zesty lime adds a vibrant tang that elevates this cake to new heights.

Heat It Up: Stir in 1 teaspoon of cayenne pepper or chili powder for a surprising spicy kick. This unexpected heat will tantalize your taste buds and add an exciting depth to each slice!

Make Ahead Options

If you’re looking to save time while still enjoying the delightful taste of Candied Citrus Cake, this recipe is perfect for meal prep! You can prepare the candied citrus up to three days in advance. Simply combine 1 cup of water with 1 cup of granulated sugar in a saucepan, bring it to a simmer, and add the zest and juice from one orange and one lemon. Simmer for 15-20 minutes until the citrus becomes tender and syrupy, then let it cool, strain, and reserve the syrup. For the cake itself, you can pre-measure all your dry ingredients—1 cup of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt—up to 24 hours ahead. When you’re ready to bake, cream together 1/2 cup of softened unsalted butter with 1 cup of granulated sugar, add in your eggs and vanilla extract, followed by alternating the dry ingredients with 1/2 cup of buttermilk. Fold in your prepared candied citrus pieces before pouring into the pan and baking. This way, when the occasion arises, all you need to do is bake and enjoy your moist Candied Citrus Cake!

Candied Citrus Cake Recipe FAQs

What type of flour works best for this cake?

All-purpose flour is perfect for this candied citrus cake, giving it the right balance of structure and tenderness. If you’re looking for a gluten-free option, consider using a 1: 1 gluten-free baking blend, but note that the texture may vary slightly.

How should I store leftover cake?

To keep your candied citrus cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to preserve it for longer, refrigerate it for up to a week. Just be sure to let it come to room temperature before serving for the best flavor and texture!

Can I freeze the candied citrus cake?

Absolutely! This cake freezes wonderfully. Wrap individual slices tightly in plastic wrap or aluminum foil and place them in an airtight container. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw in the refrigerator overnight and bring to room temperature before serving.

What if my cake doesn’t rise properly?

If your cake doesn’t rise as expected, it could be due to expired baking powder or baking soda. Always check these ingredients before baking! Additionally, make sure not to overmix your batter after adding the dry ingredients, as this can also affect texture and rise.

How do I make this cake dairy-free?

To make this candied citrus cake dairy-free, substitute the unsalted butter with a vegan butter alternative and use a non-dairy milk (like almond or coconut milk) in place of buttermilk. You can create a homemade dairy-free version by mixing 1/2 cup of non-dairy milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for about 5 minutes!

What’s the ideal serving size for this recipe?

This recipe yields about 4 servings based on generous slices. If you’re serving more guests or want smaller portions, feel free to cut thinner slices! Enjoying it with a dollop of whipped cream or a scoop of vanilla ice cream can elevate each slice even further.