Buttery Yellow Citrus Cake

The light, crisp flavors of lemon and lime make a delightful combination in this layer cake recipe. A lemon whipped cream frosting accents the citrus taste.

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3.5 by 36 people

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  • Makes: 12 servings
  • Prep: 1 hr 15 mins
  • Cool: 10 mins
  • Bake: 20 mins 375°F

Buttery Yellow Citrus Cake

Directions

  1. Let butter and eggs stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. Grease and lightly flour two 9x2-inch round baking pans; set aside.
  2. In medium bowl combine flour, baking powder, 1/2 tsp. salt, and baking soda; set aside. In large bowl beat butter on medium 30 seconds. Gradually beat in sugar until combined; beat 2 minutes more. Add yolks one at a time, beat well after each addition. Add flour mixture and milk alternately; beat on low after each just until combined. Stir in peels and juices. Spread batter in prepared pans.
  3. Bake for 20-25 minutes or until pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool.
  4. Prepare Lemony Frosting. Place one layer flat side down on plate; spread top with frosting. Stack second layer flat side down; spread remaining frosting. Serve immediately or cover and refrigerate. Makes 12 servings.

Lemony Whipped Cream Frosting

Directions

  1. In large chilled bowl beat whipping cream, powdered sugar, and instant vanilla pudding on medium-high until stiff peaks form. Fold in lemon peel. If made ahead, chill 24 hours; stir before spreading. Makes 3-1/2 cups.
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Nutrition Facts (Buttery Yellow Citrus Cake)

  • Per serving:
  • 499 kcal ,
  • 29 g fat
  • (18 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 192 mg chol. ,
  • 303 mg sodium ,
  • 55 g carb. ,
  • 1 g fiber ,
  • 32 g sugar ,
  • 4 g pro.
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Reviews (1)

36 Ratings
1732 Days Ago
I made this recipe into cupcakes with lemon, lime and orange zest and juices. It is a light citrus flavour and the colour would be a really nice yellow with just yolks, but it is a pretty pale yellow with whole eggs. I might add a bit more zest next time for a stronger flavour. I did not try the glaze, I will be icing with Swiss Meringue Buttercream. The cakes are a tad dry, but with icing I think it will balance out. I will be making this again! The recipe above made nearly 30 standard size cupcakes!

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