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Zesty Citrus Cake

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
  • Total Time
    Prep: 30 min. Bake: 15 min. + cooling
  • Makes
    12 servings

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 large eggs
  • 1 tablespoon grated orange zest
  • 2 teaspoons grated lemon zest
  • FROSTING:
  • 1 cup butter, softened
  • 1/2 cup butter-flavored shortening
  • 1 tablespoon grated orange zest
  • 2 teaspoons grated lemon zest
  • 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 zests 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.
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.

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