Candied Citrus Cake

A moist cake infused with zesty orange and lemon flavors, topped with a sweet candied citrus glaze.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

For the Cake

2 cups all-purpose flour Sift for a lighter texture.
1.5 teaspoons baking powder Check expiration for best results.
1 teaspoon baking soda Helps the cake rise.
0.5 teaspoon salt Use kosher salt for better flavor.
1 cup unsalted butter (softened) Can substitute with vegan butter.
2 cups granulated sugar Can reduce for a less sweet cake.
4 large eggs Provides moisture.
1 tablespoon vanilla extract Use pure vanilla for best aroma.
0.5 cup whole milk Buttermilk can be used for tanginess.

For the Candied Citrus Topping

1 orange zested and juiced Adds fresh citrus flavor.
1 lemon zested and juiced Use Meyer lemons for a sweeter taste.
0.75 cup granulated sugar Creates the syrupy glaze.
0.5 cup water Use more if needed to cover citrus slices.

For Garnish

Fresh mint leaves Optional but recommended.
Powdered sugar Dust lightly on top before serving.

Method

Preparation

Preheat your oven to 350°F (175°C).
Prepare your citrus fruits by washing and slicing them thinly.
Combine the dry ingredients in a bowl: flour, baking powder, and salt. Whisk until well blended.
Cream the butter and sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the citrus juice and zest.
Fold in the dry ingredients gently until just combined.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

This delightful Candied Citrus Cake will surely brighten your dessert table!

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