For my youngest daughter’s 11th birthday, she requested a citrus cake. It’s absolutely the BEST. But you have to make the filling that goes between the layers. It’s so, so good.
Best Cake Ever (Besides Chocolate)
CITRUS CAKE
3/4 CUP BUTTER (at room temp)
3 EGGS
2 2/3 CUPS FLOUR
2 TEASPOONS BAKING POWDER
1/2 TEASPOON SALT
1/4 TEASPOON BAKING SODA
1 2/3 CUPS SUGAR
1 CUP MILK
2 TEASPOONS LEMON OR LIME ZEST
1 TEASPOON ORANGE ZEST
2 TABLESPOONS LEMON OR LIME JUICE
2 TABLESPOONS ORANGE JUICE
375 DEGREE OVEN. 2 9 INCH ROUND CAKE PANS GREASED AND FLOURED.
Combine flour, baking power, salt, and baking soda. In another bowl beat butter until fluffy then add sugar. Beat 2 minutes, then add eggs one at a time, beating well after each egg. Add flour mixture and milk alternately to egg mixture until everything is combined. Add zests and juices.
Bake for 20 – 25 minutes until knife comes out clean. Cool 10 minutes in pan and then remove to cooling rack.
LEMONY WHIPPED CREAM FILLING
2 CUPS WHIPPING CREAM
2 TBS. POWDERED SUGAR
1TBS. INSTANT VANILLA PUDDING
1TBS. LEMON ZEST
Beat cream, sugar and pudding together ’til whipped. Add zest lightly folding in.
You can use this as just a filling in between layers or also as the top frosting. I usually make a lemon regular frosting for the top. Lots of work, but a delicious cake!
