6 Inch Sunshine Citrus Cake - Sally's Baking Addiction
"This 6 inch citrus cake cures the cold weather blues with bright flavor, a light and springy cake crumb, and creamy whipped frosting...."
INGREDIENTS
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2 large egg yolks
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1 large egg
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2/3 cup (134g) granulated sugar
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1 Tablespoon lemon zest (about 1 lemon)
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1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
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1/8 teaspoon salt
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6 Tablespoons (86g) unsalted butter, softened to room temperature
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1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup (115g) unsalted butter, softened to room temperature
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1 cup (200g) granulated sugar
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1 and 1/2 Tablespoons citrus zest (combination of lemon, orange, and lime or other, see note)
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2 large eggs, at room temperature
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1 and 1/2 teaspoons pure vanilla extract
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1/2 cup (120ml) whole milk, at room temperature
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1/3 cup (80ml) freshly squeezed citrus juice (combination of lemon, orange, and lime or other, see note)
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6 ounces (170g) block full-fat cream cheese, softened to room temperature
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3/4 cup (90g) confectioners’ sugar
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1 and 1/2 teaspoons pure vanilla extract
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1 cup (240ml) cold heavy cream or heavy whipping cream (very cold!)
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optional: sliced citrus fruits or citrus twists to garnish
Comments & Reviews
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