Sunshine Citrus Cake
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Sally's Baking Addiction · by Sally★ 4.7

Sunshine Citrus Cake

NUTRITION · PER SERVING320M COOK
CAL 38%·PRO 19%
CARBS 78G41% OF CAL
3G FIBER18G OTHER57G TOTAL SUGAR
FAT 47G56% OF CAL
27G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light, springy citrus cake with lemon curd and creamy whipped frosting. Bright and vibrant, this cake cures winter blues with fresh flavor.

dessertamericanbaked goodvegetarian
View the full recipe on Sally's Baking Addiction →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 2 large egg yolks
  • 1 large egg
  • 2/3 cup (134g) granulated sugar
  • 1 Tablespoon lemon zest (about 1 lemon)
  • 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
  • 1/8 teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 and 1/2 Tablespoons citrus zest (combination of lemon, orange, and lime or other, see note)
  • 2 large eggs, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1/3 cup (80ml) freshly squeezed citrus juice (combination of lemon, orange, and lime or other, see note)
  • 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
  • 3/4 cup (90g) confectioners’ sugar
  • 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream (very cold!)
  • optional: sliced citrus fruits or citrus twists to garnish
PREP
60M
SODIUM
307MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.