6 Inch Sunshine Citrus Cake
🎂 Cake Ingredients
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- ½ cup (120ml) buttermilk
- Zest of 1 lemon
- Zest of 1 orange
- 2 tbsp fresh lemon juice
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract
🍋 Citrus Buttercream Frosting
- ½ cup (115g) unsalted butter, softened
- 1½ to 2 cups (180–240g) powdered sugar, sifted
- 1 tbsp fresh lemon juice
- 1 tbsp fresh orange juice
- ½ tsp vanilla extract
- Pinch of salt
🍰 Instructions
1. Preheat oven to 350°F (175°C).
Grease and line a 6-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in lemon zest, orange zest, lemon juice, orange juice, and vanilla extract.
6. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
7. Pour batter into prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
8. Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🍊 Frosting
- Beat softened butter until creamy.
- Gradually add powdered sugar, lemon juice, orange juice, vanilla, and salt.
- Beat until smooth and fluffy, adding more powdered sugar if needed for desired consistency.
🍋 Assemble
- Place the cooled cake on a serving plate.
- Spread or pipe citrus buttercream evenly over the top and sides.
- Optional: Garnish with thin citrus slices, candied peel, or edible flowers.
Tips
- For extra zing, add a teaspoon of finely grated lime zest.
- Cake can be made a day ahead and refrigerated; bring to room temperature before frosting.
- Use fresh, organic citrus for the best flavor.
