I love the subtle citrus flavors that fill this delicate, tender and moist citrus butter cake! It’s perfect flavor and crumb are delightful! Filled with lemon and orange and of course butter! The frosting is bright, delicious and tastes like an orange cream-cycle!
What you need
Makes: 1 bundt cake, 2 – round 8-9 inch cakes, 1 – 9 x 13 cake or ~18 standard sized cupcakes.
- For Cake:
- 1 cup milk
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1 teaspoon orange extract
- 1/2 cup butter melted
- 1 1/2 cups sugar
- 3 large eggs
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- For Frosting:
- 2 cup powdered sugar
- 1/2 cup butter
- pinch of salt
- 6 drops orange oil or 1/2 teaspoon orange extract
- 6 tablespoons whipping cream or milk
Instructions
- Preheat oven to 350 F.
- In a bowl combine milk, lemon juice, orange juice, orange zest and lemon zest and let sit for 5 minutes.
- While the milk and juices are sitting, add melted butter to a mixing bowl, add sugar and cream together.
- Add eggs and blend until smooth.
- In another bowl mix flour, salt and baking powder.
- Add half of the flour mixture to the butter and egg mixture, stir. Then half of the milk mixture, mix, other half of the flour mixture, stir, last half of the milk mixture. Blend until smooth batter forms.
- Pour batter into well greased cake pans or cupcake liners.
- Bake for ~ 50 minutes if making a bundt cake, ~ 25 minutes for 2 -8 inch rounds, ~ 22 for 9 inch rounds, 30-35 minutes for a 9 X 13 cake. ~15-22 minutes for cupcakes. You want a tooth pick to come out clean.
- To make the frosting, mix all ingredients together and stir until smooth.
- Once cakes are cooled frost and enjoy!
Citrus Butter Cake
subtle and delicious orange and lemon flavors in a delicate butter cake!
Servings: 1 cake or 18 cupcakes
Ingredients
- For Cake:
- 1 cup milk
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1 teaspoon orange extract
- 1/2 cup butter melted
- 1 1/2 cups sugar
- 3 large eggs
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- For Frosting:
- 2 cup powdered sugar
- 1/2 cup butter
- pinch of salt
- 6 teaspoon drops orange oil or 1/2orange extract
- 6 tablespoons whipping cream or milk
Instructions
- Preheat oven to 350 F.
- In a bowl combine milk, lemon juice, orange juice, orange zest and lemon zest and let sit for 5 minutes.
- While the milk and juices are sitting, add melted butter to a mixing bowl, add sugar and cream together.
- Add eggs and blend until smooth.
- In another bowl mix flour, salt and baking powder.
- Add half of the flour mixture to the butter and egg mixture, stir. Then half of the milk mixture, mix, other half of the flour mixture, stir, last half of the milk mixture. Blend until smooth batter forms.
- pour batter into well greased cake pans.
- Bake for ~ 50 minutes if making a bundt cake, ~ 25 minutes for 2 -8 inch rounds, ~ 22 for 9 inch rounds, 30-35 minutes for a 9 X 13 cake. ~15-22 minutes for cupcakes. You want a tooth pick to come out clean.
- To make the frosting, mix all ingredients together and stir until smooth.
- Once cakes are cooled frost and enjoy!