Citrus Cake
Citrus Cake
This tangy-sweet cake packs a hefty dose of seasonal citrus flavor. Serve it after your favorite comfort-food meal for a fresh, light dessert that brightens your palette.
Ingredients
- 2 navel oranges
- 1 tangelo, small grapefruit, blood orange, or 3 mandarin oranges
- ⅓ cup granulated sugar
- 2 Tablespoons water
- ½ cup butter, brought to room temperature
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 2 large eggs, brought to room temperature
- 3 Tablespoons orange juice
- 1 Tablespoon orange zest
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ⅓ cup plain Greek yogurt
- ⅓ cup sour cream
- 1½ cups all-purpose flour
- ⅓ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Line an 8-inch cake pan with parchment paper so that it covers the bottom and goes up the sides of the pan. Spray paper with non-stick spray.
- Slice your preferred citrus into ¼ inch thick rounds. Use a paring knife to cut the pith and the skin around the flesh of the citrus (like cutting off the outer ring).
- Microwave the granulated sugar and water together until the sugar dissolves completely, about 1 minute and 15 seconds. Line the bottom of the prepared cake pan with the prepared citrus fruits. Once arranged, pour the sugar water over the citrus. Set aside.
- In a large bowl, beat the butter, white sugar, and brown sugar together until light and fluffy. Add in the eggs, orange juice, orange zest, lemon zest, vanilla, and almond extract. Add the Greek yogurt and sour cream and combine.
- In a separate bowl, mix the flour, almond flour, baking powder, baking soda, and salt, whisking to combine. Add the wet ingredients into the flour mixture until everything is combined. The mixture will be thick.
- Pour the batter over the prepared citrus slices, spreading it evenly to the edges.
- Bake for 35 minutes, then allow to cool completely before inverting onto a serving tray.