This soft, light and refreshing citrus cake is perfect for summer days. A combination of fresh lemon and orange juice, as well as lemon and orange peel is used to make this simple recipe, adapted from Sedgewood Book of Baking. To make the citrus cake easy desserts you also need flour, baking powder, salt, butter, sugar, and eggs. The cake is glazed with a citrus icing made with butter, sugar, fresh orange juice and grated orange peel. The thin icing makes the top crisp and gives it extra sweetness and added citrus flavor. Best served on the day it is made, citrus cake makes an elegant treat for garden parties or summer healthy dinner meals.
For a smooth and even batter, use an electric mixer for making the batter. This recipe uses the creaming method to achieve a light and fluffy cake. This is the process of beating the sugar and the butter until light and fluffy. When beating the ingredients, do so at low speed first to prevent spattering, gradually increasing the speed to blend the ingredients well. Sift all the dry ingredients for a more accurate measurement. Gradually incorporate the dry ingredients to the wet ingredients to avoid clumping and to make sure that every bit of flour is moistened.
Ingredients: 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, ¾ cup butter, 1 ½ cups granulated sugar, 4 eggs (separated), 2 tablespoons fresh lemon juice, 1 teaspoon grated lemon peel, 2 teaspoons grated orange peel, ¾ cup fresh orange juice
For the Glaze: 3 tablespoons butter, 2 cups powdered sugar, 3 to 4 tablespoons fresh orange juice, 1 tablespoon grated orange peel
Preheat the oven to 350 degrees F. Grease and flour a 10 inch cake pan. In a mixing bowl, whisk together the flour, baking powder, and salt. In the bowl of a mixer, cream the butter until smooth, then add the sugar and beat until fluffy. One at a time, add the egg yolks. Add lemon juice, lemon peel, and orange peel. Alternately add a little of the flour mixture with a little or the orange juice, until just blended. In a separate mixer bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the flour mixture by hand. Pour the batter into the prepared cake pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool in the pan on a wire rack for 15 minutes. Turn the pan upside down and turn the cake out onto the wire rack to completely cool. To make the glaze, melt the butter in the microwave. Allow to cool a few minutes, then, a little at a time, stir in the powdered sugar. Stir in the orange juice, a little at a time. Stir in the orange peel. When the cake is cool, spoon the glaze over the cake and let it sit for 10 minutes. Spoon the remaining glaze over the cake. Let the cake sit until the glaze is dry.
When making citrus cake, it is best to use shiny aluminum pans since they reflect the heat away and produce a tender texture and light brown crust. Dark, glass or nonstick baking pans absorb more heat and cause the cake to brown faster. Grease and flour the pan before adding the batter to make it easier to take the cake out when it is baked and cooled. Allow the cake to cool for about ten minutes before removing the cake from the pan. To remove the cake, place a towel over the wire rack and place the whole with the towel side on the top of the cake. Turn everything together over to remove the cake from the pan.