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Spring Citrus Cake

So next week is the beginning of finals. But…

I wanted to make a cake, like REALLY wanted to. So even though I had class, and projects, and papers, and work, I set aside some time and hyper planned my schedule to I could make one. Then, I was punished by the karma gods. T_T

How, you might ask? Well, I made a cake. It made 6 thin layers in two colors. It was beautiful and tasted wonderful. And as I went to unmold them from the cake tins, they all crumbled into pieces! :O AHHHHHHHH!!! NOOOOO!!!!

Okay, deep breaths. Rethink the situation. The crumbled cakes are perfect for saving and making into cake pops, something I wanted to try more of. However, I still needed a cake. It wasn’t like I just up and decided to make a cake by this point, I had told my Japanese language group that I was making a cake–and this cake in particular! I was determined, and even though I was busy as expletives, I ran to the store, and made the cake again.


This time it worked! YAY! It looked nice, tasted nice and was a crowd pleaser! Success!

This cake recipe is crumbly and the main goal of this recipe is the citrus flavor, the color and the cream cheese frosting. Because of this, you can really use any vanilla cake base you want, then separate the dough into two and add the citrus and colors before baking.


The zest of two lemons and about 1/4 teaspoon of yellow food coloring is added to one half of the dough.



The other half of dough is mixed with the zest of one orange and about 1/8-1/4 teaspoon of orange food coloring.


Although the recipe suggests using 3 cake tins, I think using 2 is best. Also, be sure to line the cake tins with parchment paper on the bottom, and spray liberally with non-stick spray.


After baking, cool the cakes completely before wrapping in plastic wrap and putting in the fridge until cold.


When you are ready to make the cake, put together the frosting. I modified the recipe a little, leaving out the limoncello and adding vanilla paste and lemon juice.


Then the cake is stacked as with any cake, frosting between each layer and when everything is stacked frost the outsides and smooth over.






I thought it looked too plain, so I put the remaining frosting in a piping bag and decorated the top. Then I added sprinkles, because when are sprinkles not a good idea? šŸ˜›





Spring Citrus Cake
Inspired by Baking Heaven Magazine


14 ounces butter, softened
1 3/4 cup sugar
6 eggs
1 3/4 cup flour
2 teaspoons baking powder
2 lemons, zested
1 orange, zested
1/2 teaspoon yellow food color
1/4-1/2 teaspoon orange food color
~4 tablespoons of milk


1) Heat the oven to 375, line and spray 2 to 4 8 inch cake tins with non-stick cooking spray.
2) Beat the butter and sugar until light and fluffy, then add in all the eggs. Add in the flour, but be careful not to over stir.
3) Divide the batter between two bowls. In one, add the lemon zest and yellow food coloring, and in the other add the orange zest and orange food coloring.
4) Add milk, one tablespoon at a time, until each of the batters is smooth and pourable.
5) Pour the batter into the prepared cake tins. If you only have two tins, either use one for each color and split the cakes later, or bake in two batches.
6) Bake cakes for about 20-25 minutes, or until a skewer comes out clean.
7) Let the cakes cool completely before wrapping in plastic wrap and placing in the fridge until chilled.

Cream Cheese Frosting


8 oz butter, softened
16 ounces cream cheese, straight from the fridge
4 cups of powdered sugar
1 teaspoon vanilla paste
1-2 tablespoons lemon juice


1) Whip the butter and cream cheese until thoroughly combined.
2) Slowly add in the powdered sugar in batches, then mix in the vanilla and lemon juice. If the frosting seems too runny, add more powdered sugar or place in the refrigerator.
3) Use to frost the cake, both between the layers and around the outside of the cake.



  1. Pingback: Spring Citrus Cake Pops | Unmasked Adventures

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