The coolest thing about this cake is you can do it in orange or lemon or lime !
The picture is the orange that I made and is it ever delicious !
This recipe make 1 layer that is sliced when cooled to make two layers.
Super delicious when served chilled.
2 call purpose flour
1-1/2 tspbaking powder
1 cgranulated sugar
2 Tbsporange zest .. fresh is best
1/4 cmelted butter
8 ozcream cheese - not low fat
2 Tbspfresh orange zest - more if desired
1/4 tsporange extract
1 Tbspfresh orange juice
2 cpowdered sugar
How to Make Citrus Cake
- Preheat the oven to 350 F.
Melt 1/4 cup butter and set aside to cool slightly.
Prep your round baking pan by buttering the side. Using a piece of parchment paper or foil will help with removal once the cake is done. If you do use parchment or foil be sure you butter it also. Do not flour the pan.
- Combine flour and baking powder in a small bowl and set aside.
In medium bowl combine sugar and eggs until mixed. Add buttermilk and orange zest. Stir together then slowly add the cooled melted butter. Do not overmix.
Slowly add the flour mix and carefully fold into your wet ingredients until blended.
Pour the batter into your prepared round pan and bake for 30 minutes or until a toothpick comes out clean.
Allow the cake to cool in the pan for 15 to 20 minutes and then invert onto a cooling rack.
Let the cake cool completely before slicing in half.
In a small bowl beat together the cream cheese, orange juice, orange extract and orange zest.
When it is combined well slowly add the powdered sugar.
Add more orange juice if necessary.
Frost the inside layer of your cake with half of the frosting. Put the top on the cake and frost the top of your cake.
Chill before serving.