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.

Source: Better Homes and Gardens
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Buttery Yellow Citrus Cake

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts (Buttery Yellow Citrus Cake)

499 calories; 29 g total fat; 18 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 192 mg cholesterol; 303 mg sodium. 114 mg potassium; 55 g carbohydrates; 1 g fiber; 32 g sugar; 4 g protein; 1069 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 69 mcg folate; 0 mcg vitamin b12; 131 mg calcium; 2 mg iron;

Lemony Whipped Cream Frosting

Ingredients

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Directions

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  • 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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Reviews (1)

20 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 6
Rating: Unrated
03/21/2013
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!