Zesty Citrus Cake Recipe
Zesty Citrus Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
We grow our own citrus trees, so I'm always trying to come up with new recipes for the fruit. My layer cake gets a nice tang from lemons and oranges.—Geneva Garrison-Bennett, Jacksonville, Florida
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1/2 cup sour cream
  • 1/2 cup butter, melted
  • 5 tablespoons lemon juice
  • 1/4 cup orange juice
  • 3 eggs
  • 1 tablespoon grated orange peel
  • 2 teaspoons grated lemon peel
  • FROSTING:
  • 1 cup butter, softened
  • 1/2 cup butter-flavored shortening
  • 1 tablespoon grated orange peel
  • 2 teaspoons grated lemon peel
  • 5 cups confectioners' sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon orange juice
  • 1 cup toasted sliced almonds, optional
  • Candied orange and lemon slices, optional

Directions

Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
In a large bowl, combine the first eight ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans.
Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a large bowl, beat butter, shortening and citrus peels until blended. Gradually beat in confectioners’ sugar and juices until smooth. Beat until fluffy.
Spread frosting between layers and over top and sides of cake. If desired, gently press almonds into frosting on sides of cake and top with orange and lemon slices. Yield: 12 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Zesty Citrus Cake in Taste of Home Christmas Annual Annual 2014

  • 1 package yellow cake mix (regular size)
  • 1/2 cup sour cream
  • 1/2 cup butter, melted
  • 5 tablespoons lemon juice
  • 1/4 cup orange juice
  • 3 eggs
  • 1 tablespoon grated orange peel
  • 2 teaspoons grated lemon peel
  • FROSTING:
  • 1 cup butter, softened
  • 1/2 cup butter-flavored shortening
  • 1 tablespoon grated orange peel
  • 2 teaspoons grated lemon peel
  • 5 cups confectioners' sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon orange juice
  • 1 cup toasted sliced almonds, optional
  • Candied orange and lemon slices, optional
  1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, combine the first eight ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans.
  3. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. For frosting, in a large bowl, beat butter, shortening and citrus peels until blended. Gradually beat in confectioners’ sugar and juices until smooth. Beat until fluffy.
  5. Spread frosting between layers and over top and sides of cake. If desired, gently press almonds into frosting on sides of cake and top with orange and lemon slices. Yield: 12 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Zesty Citrus Cake in Taste of Home Christmas Annual Annual 2014

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