This Lemon Orange Cake is a delightful blend of citrus flavors, offering the perfect balance of sweet and tangy. The zesty lemon and vibrant orange come together to create a light, moist cake that’s perfect for any occasion. Whether you’re enjoying it with a cup of tea in the afternoon or serving it as a dessert after dinner, this cake is sure to impress with its refreshing flavor and soft crumb. The citrus glaze adds an extra burst of flavor and a lovely sheen to the top, making this cake as beautiful as it is delicious.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- ½ cup fresh lemon juice
- ¼ cup fresh orange juice
- ½ cup whole milk
For the Citrus Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh orange juice
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, using an electric mixer, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Incorporate the citrus: Add the lemon and orange zest to the mixture and beat until well combined.
- Combine the wet ingredients: In a small bowl or measuring cup, mix the lemon juice, orange juice, and milk together.
- Alternate adding dry and wet ingredients: Starting and ending with the dry ingredients, add the flour mixture and the citrus juice mixture to the butter and sugar in three parts, mixing just until combined after each addition.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the citrus glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and orange juice until smooth. If the glaze is too thick, add a bit more juice. If it’s too thin, add more powdered sugar.
- Glaze the cake: Once the cake is completely cool, drizzle the citrus glaze over the top. Let the glaze set before serving.
Enjoy your refreshing Lemon Orange Cake with a burst of citrusy goodness in every bite!
