This 6 inch sunshine citrus cake cures the cold weather blues with bright flavor, a light and springy cake crumb, and creamy whipped frosting. This whipped frosting is lightly sweetened, so it doesn’t overpower the cake’s tangy citrus flavor. Use lemon, orange, and/or lime juice and zest in the cake batter and don’t forget the homemade lemon curd!
This is Sunshine on a Cake Stand
I endlessly tested this cake recipe during a week of freezing rain and ice, taste tested the final version with a few friends as snow fell outside, and photographed the cake on a cold day with 40mph wind slamming against my window. And so we’re calling it sunshine citrus cake because nothing is more fitting as we yearn for warmer, brighter days ahead!
Sunshine Citrus Cake Details
- Flavor: If you love the sweet, sour, and refreshing flavor of fresh citrus fruits, you will fall in love with today’s cake recipe. Cream butter and sugar together for a minute before adding fresh orange, lemon, and lime zest. In this creaming step, we’re infusing flavor right into the base of the cake. Add fresh-squeezed juice into the batter when you add milk. We’ll also prepare fresh lemon curd which you’ll mix with whipped frosting to fill the cake. You have control over the citrus used, so if you want to skip the orange—go right ahead! You can also add grapefruit, use blood orange, or stick with plain lemon.
- Texture: The crumb is light and springy, but still holds up nicely to the creamy whipped frosting.
- Size: This is a 6-inch 3 layer cake. 6 inch cakes are massively popular right now because they’re a more manageable size. If you have a small family or gathering, there’s not as much leftover plus the smaller size makes for easier assembling, decorating, and serving. If you don’t have 6 inch cake pans, they’re a wonderful size to consider. I use and love (affiliate link) these 6-inch pans. And if you visit my 6-inch cake recipes page, you’ll find dozens of recipes to try!
- Ease: Even though the round layer cake is a smaller size than a traditional 9-inch cake, there are a few steps requiring your focus including making the lemon curd, carefully whipping the frosting, and applying a crumb coat.
Three Parts to Sunshine Citrus Cake & Why This Recipe Works
This recipe combines citrus cake layers, a lemon curd-infused whipped frosting filling, and plain whipped frosting around the exterior.
- Lemon Curd: Have you ever made lemon curd before? If you’ve prepared lemon bars or lemon meringue pie, you’ve tasted something like it. Lemon curd is a deliciously tangy, creamy, and sweet topping you make on the stovetop that you can pair with scones, quick breads, crepes, and so much more. Homemade lemon curd tastes approximately 1,000x better than store-bought and you only need 5 ingredients to make it. (And all of those ingredients are also needed in the cake! How convenient!) Prepare the lemon curd first because it must cool and thicken. Do you want to use other citrus in the curd? See recipe note below. The pictured cake has orange zest in the curd.
- Citrus Cake Layers: The cake recipe comes from my perfect lemon cupcakes and lemon blueberry cupcakes. The batters are nearly identical except today we’re using a little more flour, plus a combination of citrus and infusing citrus zest into the creamed butter/sugar mixture. Most cupcake recipes yielding 12-15 cupcakes make the perfect amount of batter for a 3 layer 6 inch cake. One dozen cupcakes usually takes about 3-4 cups of cake batter, which divides perfectly between 3 6 inch cake layers.
- Whipped Frosting: Have you tried this not-so-sweet whipped frosting yet? Now is your chance. We’re mixing some of the frosting with lemon curd, which will be the cake’s filling.
For Anyone Interested in the Recipe Testing!
I started with my lemon layer cake recipe. This is an older recipe published on my website and over the past year, I modified it by using smaller cake pans (for thicker layers), more leavener (for fluffier, taller cakes), and whole milk instead of buttermilk (less acidity). You can see those changes in the recipe now. But once I started substituting some lemon zest/juice for other citrus, the flavor disappeared. I find that cake is best as lemon. Period.
I continued testing white cake batters with cake flour and egg whites. (Ingredients I love using in my fluffy white cake.) Results were disappointing. I do NOT want you to use cake flour in this recipe because somehow—and I learned this from multiple rounds of testing—cake flour cannot hold up to the fresh juice unless you add more chemical leavener than you think you need (which can affect the taste) or use less liquid (which produces a thicker batter and denser cake). Using only egg whites dried out the cake and overall, I couldn’t get enough citrus flavor into such a large cake. I guess I have high citrus standards!
Lemon cupcake batter and 6-inch cake pans to the rescue. What a triumph.
Step-by-Step Photos
Make the lemon curd and then let it cool and thicken completely:
I like this cake flavored with a variety of citrus. You will have between 3.5 – 4 cups of batter and it will be slightly thick with some small lumps:
Prepare your 6 inch cake pans by lightly greasing them, lining each with parchment paper rounds, and then lightly greasing the parchment paper. I just use nonstick spray.
After the cakes bake and cool, prepare your whipped frosting with just 4 ingredients—cream cheese, confectioners’ sugar, vanilla extract, and heavy cream. You will have about 3.5 cups of frosting. Stir 3 Tablespoons of your lemon curd into just under half of your frosting:
The lemon curd portion of your whipped frosting is the cake’s filling. If you have leftover lemon curd frosting, use it on the exterior of the cake. Apply a crumb coat, which is a thin layer of frosting that “catches” any crumbs, and then refrigerate the cake. Chilling the filled crumb-coated cake establishes its structure. Without time in the refrigerator, your filled and frosted cake will fall apart.
Add the remaining frosting on your chilled crumb-coated cake and if you have any leftover, feel free to pipe some on top. You can even tint the frosting yellow, green, or orange with gel food coloring. The cake pictured above does not have those details, but you can see the piping here with a Wilton 1M tip:
Helpful Tools for Citrus Cake
These are products I use and love and the links below are affiliate links. Most (but not all) of these tools are optional, so you can still make the recipe without them.
- Double Boiler: Cook the lemon curd over indirect heat using a double boiler on the stove. Lemon curd may have a metallic aftertaste if you cook it in a metal double boiler. It’s a result of the eggs and lemon reacting with the pan, but is easily avoidable! Use a non-metal double boiler (this one has a porcelain insert) or the glass bowl option I mention in the recipe notes (but make sure it’s heatproof glass, like Pyrex).
- Silicone Whisk: You can get away without many of the items in this list, but I do strongly recommend a silicone whisk for the curd. Metal whisks can leave an aftertaste.
- 6×2-Inch Cake Pans: I use and love these 6-inch round cake pans. If you do not have 6 inch pans and still want to make this recipe, turn the cake into cupcakes. See detailed notes below.
- Citrus Zester or Grater: A good portion of flavor comes from the citrus zest in the lemon curd and in the cake batter, so this tool is a necessity. I use and love this citrus zester. A cheese grater on a fine grating setting or a microplane work too.
- Citrus Juicer: Of course you can just squeeze out the juice by hand, but if you love baking or cooking with citrus or enjoy fresh-squeezed juice, a citrus juicer is convenient!
- Cake Turntable: A cake turntable makes it easy to frost the sides of a cake when applying the crumb coat and final layer of frosting. You can watch me use it in the video below. The green one I use is no longer available.
- Bench Scraper: I like to run a bench scraper around the sides of the cake to smooth out the frosting. This works for any size cake. If you’ve never used one before to decorate a cake, you can watch me use it in the video below. They’re very handy!
- Icing Spatula(s): Use a small icing spatula for spreading the frosting between the layers and on top of the cake. I also use a larger flat icing spatula before using the bench scraper. Icing spatulas are optional, but if you decorate cakes and cupcakes often, they’re great tools.
- Small Cake Stand: I bought the pictured yellow cake stand from Home Goods a few years ago. Look for a cake stand that’s about 8 inches in diameter so it can fit the 6 inch size with a little room to spare.
That was a lot of information to prep you! If you made it down this far, you’re completely ready to begin this recipe. I hope you love this drop of sunshine.
See Your Sunshine Citrus Cakes!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
PrintSunshine Citrus Cake
- Prep Time: 1 hour (plus lemon curd cooling)
- Cook Time: 20 minutes
- Total Time: 5 hours, 20 minutes (includes cooling)
- Yield: serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This sunshine citrus cake cures the cold weather blues with bright flavor, a light and springy cake crumb, and creamy whipped frosting. Be sure to set aside enough time to prepare the lemon curd in advance.
Ingredients
Lemon Curd
- 2 large egg yolks
- 1 large egg
- 2/3 cup (134g) granulated sugar
- 1 Tablespoon lemon zest (about 1 lemon)
- 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
- 1/8 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
Cake
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 and 1/2 Tablespoons citrus zest (combination of lemon, orange, and lime or other, see note)
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature
- 1/3 cup (80ml) freshly squeezed citrus juice (combination of lemon, orange, and lime or other, see note)
Whipped Frosting
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream (very cold!)
- optional: sliced citrus fruits or citrus twists to garnish
Instructions
- Make the lemon curd: Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer. Place egg yolks, egg, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk (avoid metal because it leaves an aftertaste), whisk until completely blended and then continue to whisk as the curd cooks. Whisk and cook until the mixture becomes thick and is the consistency of hollandaise sauce or a really thick soup, about 10 minutes or when an instant read thermometer reaches 160°F (71°C). If curd isn’t thickening, turn up the heat and constantly whisk. Remove pan from heat. Cut the butter into 6 separate pieces and then whisk into the curd until butter has melted and combined. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. This prevents a skin from forming on top. The curd will continue to thicken as it cools. Place in refrigerator to speed up cooling. Once cool, the plastic wrap can be removed. Refrigerate the curd for up to about 10 days or for longer storage, you can freeze the cooled curd for up to 3-6 months. Thaw in the refrigerator overnight before enjoying. Makes 1 heaping cup.
- Make the cake: Preheat oven to 350°F (177°C). Grease three 6-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula and then add the citrus zest. Beat on medium-high speed until combined and creamy, about 2 minutes. Add the eggs and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add half of the flour mixture (just eyeball it), half of the milk, and half of the citrus juice. Beat on low speed until mostly combined, and then add the remaining flour mixture, milk, and citrus juice. Beat on low speed until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick with some small lumps. You will have between 3.5 – 4 cups of batter.
- Divide and pour batter evenly into cake pans. If batter appears to have bubbles, give the pans a light tap on the counter to pop them. Bake cakes for 18-21 minutes or until baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
- Allow cakes to cool completely in the pans set on a wire rack for 30 minutes. Remove cakes from the pans and set them on a wire rack to cool completely. The cakes must be completely cool before frosting and assembling.
- Make the whipped frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium-high speed until creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed until creamy. Add the confectioners’ sugar and vanilla extract, and then beat on medium speed until combined and completely smooth (absolutely no lumps), at least 2 full minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed to smooth out. Switch to a whisk attachment (if you haven’t already been using it). Turn the mixer to low speed and with the mixer running, carefully pour in the cream in a slow and steady stream. After all of the cream has been added, turn the mixer up to high speed and whip until thick and stiff peaks form, about 1-2 minutes. Do not walk away during this time and do not be concerned if your frosting takes longer to whip. You’re looking for a thick, airy consistency with stiff peaks. If your frosting appears soupy now or at any point you are working with it, it needs more whipping to introduce more air. If your frosting appears chunky or curdled, it’s over-whipped. To fix, stir 1 Tablespoon of heavy cream into the frosting by hand to smooth out again. You will have about 3.5 cups of frosting.
- Make lemon curd frosting filling: Spoon 1 cup of frosting (about 240ml) into a separate bowl. Stir in 3 heaping Tablespoons of cooled lemon curd. This will be your filling for the cake. Enjoy remaining lemon curd drizzled on the cake slices or as a topping on other baked goods.
- Assemble & crumb coat the cake: First, make sure you have enough room for the cake inside your refrigerator because it must chill at the end of this step and briefly in the next step as well. If the cake layers aren’t flat on top, carefully and slowly level them off using a large serrated knife. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with 1/2 of the lemon curd frosting. Top with 2nd cake layer and evenly cover the top with remaining lemon curd frosting (if you have extras, just use it on the exterior of the cake). Top with the third cake layer. Spread a very thin layer of regular whipped frosting on top and all around the sides of the cake to create a crumb coat. A bench scraper and small icing spatula are handy for this. Refrigerate uncovered for 30 minutes.
- Add remaining frosting on chilled crumb-coated cake using a small icing spatula or a larger flat icing spatula. Use a bench scraper, if desired, to smooth out the sides. Refrigerate the decorated cake uncovered for at least 30 minutes to help set the frosting. After that, if you used a cake turntable, you can carefully transfer the cake to a cake stand or serving plate using a couple flat spatulas.
- After 30 minutes in the refrigerator, the decorated cake is fine to slice and serve or sit out at room temperature for a few hours. Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
- Make Ahead Instructions: To make the lemon curd ahead of time or to freeze it, see end of step 1. The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Making the frosting ahead of time can be tricky because it doesn’t sit well in the bowl overtime. Instead, make the frosting and use it immediately on the cake. After you finish decorating the cake in step 9, refrigerate for at least 30 minutes as instructed. You can extend this time up to 1 full day. After 2 hours, though, I recommend lightly covering the cake. (Note that covering this frosting can get messy and I haven’t found a workaround for that.) Let cold cake sit at room temperature for about 1 hour before serving.
- Freezing Instructions: Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. To freeze the frosted cake, refrigerate for at least 1 hour to set the frosting, and then cover and freeze for up to 3 months. Thaw your cake at room temperature.
- Special Tools (affiliate links): Double Boiler | Silicone Whisk | Citrus Zester or Microplane | Citrus Juicer | 6-inch Round Cake Pans | Electric Mixer (Handheld or Stand) | Cake Turntable | Bench Scraper | Small Icing Spatula | Large Flat Icing Spatula | Cake Carrier (for storage)
- Eggs & Citrus in the Lemon Curd: I typically prepare lemon curd using 4 egg yolks, however I find the final consistency thicker when using 2 egg yolks and 1 whole egg—that is reflected in the recipe above. You can make the lemon curd as written, but if you’d like to switch citrus flavors, I recommend a 1:1 substitution with lime juice and zest. If you want to make grapefruit or orange curd, I recommend only substituting half of the lemon juice/zest. Make sure you use fresh-squeezed citrus.
- DIY Double Boiler for Curd: If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan of simmering water—you will cook the curd in the top pot/bowl.
- Best Citrus to Use in Cake: This cake is best with just lemon, just lime, or a combination of both or either of those with another citrus such as orange, blood orange, or grapefruit. I don’t recommend skipping the lemon or lime because other citrus flavors don’t come through very much on their own. I like using an equal combination of lemon, lime, and orange.
- Cream Cheese in Frosting: Do not use cream cheese spread and do not use the entire 8 ounce brick—you only need 6 ounces. Make sure it is full fat. I have best luck with Philadelphia brand cream cheese in this frosting.
- Amount of Cake Batter & Other Size Cakes or Cupcakes: This recipe yields between 3.5 – 4 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions. Because of its light yet moist texture, this cake is best as a layer cake or as cupcakes. I have not tested this as a 1 layer 9-inch cake. For a 3 layer 8-inch cake, I recommend making this lemon layer cake instead and scaling up the frosting by using one 8-ounce (225g) block cream cheese, 1 cup (120g) confectioners’ sugar, 2 teaspoons vanilla extract, and 1 and 3/4 cups (420ml) heavy cream. Keep the lemon curd amount the same since this recipe makes plenty. Feel free to use a combination of citrus in that cake, but be warned that no flavor comes through quite like lemon. I strongly encourage you to keep that cake as a lemon flavored cake. For 1 dozen cupcakes, fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 18-22 minutes. A toothpick inserted in the middle will come out clean when they’re done. After cupcakes cool, carve a hole in the center (like I do for these chocolate covered strawberry cupcakes) and fill with 1 heaping teaspoon lemon curd. Top with whipped frosting. Feel free to mix some lemon curd into the frosting, too.
This might be one of my favorite challenges so far! I learned something from making each component, and I love that it came together in the perfect sized cake! The tart and sweet lemon curd + citrus cake layers paired perfectly with the lightly sweetened whipped frosting. I created a dam and added extra lemon curd between the cake layers for some extra citrus flavor.
My husband and I eloped and this cake became our wedding cake 🙂 It was the perfect way to celebrate us + bright, new beginnings. Looking forward to making this cake again for many, many years to come! <3
I love anything with lemons so I was really excited about this recipe. I doubled the curd portion, extra lemon curd, yes, please! It was very easy to make but I was a little surprised by how dense the cake was. It was delicious, not too sweet, not too tart, but I was expecting a fluffy cake. I’m wondering if my ingredients were too cold? The frosting was the BEST, loved the addition of the lemon curd. I did slowly drizzle the cream into the whipped cream cheese and that worked wonderfully.
Hi Sherry, I’m so glad you enjoyed the curd and whipped frosting! The cake can certainly be dense, especially after spending some time in the refrigerator. While I don’t recommend using ALL cake flour for this recipe, you can try substituting half of the all-purpose flour for cake flour. That may help lighten up the texture.
Hey Sally and awesome team! Thanks for working to create more delicious content! I am looking forward to making this!
I made the cake today and it is super dense. And most of the lemon curd/icing filling has been absorbed into the cake layers. It was completely cool when I assembled it. Not sure what I did wrong.
This was so much fun to make, and the perfect way to celebrate living in Phoenix in March. I used citrus from my neighbor’s tree – orange, lime, and lemon – and it was delicious. This was my first layer cake (!) but the instructions made it very easy to follow and I felt like a pro. The only downside: it was so hard not to eat the curd and frosting before they went on the cake!
Great recipe! I used Key Limes as the citrus in this cake. It turned out great! Will be making this again.
This was fantastic! Loved the lightened up frosting and smaller size cake. Had never made lemon curd before but will definitely do so again. Hubby had just requested a lemon cake for his birthday when this was posted, so it was serendipity! He loved it and forbade me from eating his last slice when he had a business trip . One suggestion to those who haven’t made it yet: pipe a frosting ring to contain the curd filling layers, lost a lot of good filling to seepage on assembly!
I absolutely loved this recipe. It was so flavorful and I was thankful for a frosting that wasn’t too sweet. Definitely making again!
This is the first baking challenge that I’ve actually submitted participation for and I’m so glad I decided to dive into this one. I really LOVED making this cake. It challenged me to slow down and be present with the baking process.
It was my first attempt at a 3-layer cake let alone a six-inch one. It went SWIMMINGLY. I love the flavoring. It’s citrusy without being overwhelming. It’s also light which I loved. I shared with my husband and some extended family and it’s definitely family-approved.
I’m officially here for all the six-inch cake recipes!
This was my first baking challenge! Ki have to say I really had a fun time with the whole process. The directions were easy to follow and the cake turned out just beautifully! This recipe is definitely a keeper and is now my husband’s favorite cake! It was my first time making a 6 Inch cake and I think I’m addicted. I’m so happy I went out of my comfort zone and
participated in this challenge! Here’s to many more!
We made the cupcake version with the curd filling and they were was amazing! We used all three fruits but mostly tasted the lemon, and I didn’t mind because that is my favorite flavor. I would have preferred a buttercream to the cream cheese frosting, though.
I love all things citrus and this cake did not disappoint! It got great reviews from everyone who tasted it and I’m not surprised. The cake is not heavy as cakes tend to be and the frosting is not as sweet as buttercream which I liked. I’ll definitely be making this cake again 🙂
This recipe was very fun, and it was a good way to spend a day off of school. Everyone seemed to really like it
This cake is so amazing! The name speaks for itself because every bite tastes like sunshine! Having a variety of citrus zests and juices really takes the flavor over the top. The cake was moist and tender and the icing was light and so flavorful it almost tasted juicy
Everyone Who tasted it loved every bite! Including my picky kids! I’ve already gotten requests for this as a birthday cake!
10 out of 10! I will for sure be making this all summer long!
We really enjoyed this recipe! It was delicious. My 11 year old daughter made it all by herself – your instructions were easy to read and follow. Thanks for a keeper!
This recipe has been lots of fun to make and is enjoyed by me and my family! We all enjoy a sweet cake but with a splash of citrus! Best cake ever made and will make it more, will make it for more people and recommend it to many.
I never thought I’d say this, as Sally is my go-to for anything baking… but this recipe needs work! It sounded delicious, and the layers and lemon curd ARE…but oh, that frosting! EPIC fail in the first round. I did some internet-searching for other versions to find out what went wrong and then tried again. Here’s what worked for me: chill the mixer bowl overnight; freeze the cake layers wrapped in plastic wrap and foil overnight; beat the COLD cream cheese for only 15 seconds, using the paddle blade, then add sugar and vanilla and proceed as indicated, using the whisk attachment; then slowly drip the cold cream in a slow stream into the cheese mixture; if the frosting is still cold, it can then be put on the frozen cake layers, but if it is warm and soupy chill about 30 minutes before frosting. The second version was charm for me…and it IS a delicious frosting…everything COLD is the secret to success.
Next time I think I will try the lemon curd on its own as filling between the layers for a more lemony/tart cake.
This cake is so good. The citrus is so bright and makes your taste buds dance. Paired with the whipped cream cheese frosting it’s an amazing cake.
Very tasty and not too difficult. So so good with the extra lemon curd drizzled on the cake slices!!
This cake was so fun to make and so delicious! I was nervous to make the lemon curd, but it turned out great in my DIY double boiler. I used lemon, lime, and a navel orange for the citrus. The whipped frosting was also just fantastic and a great consistency! Such a winner, will definitely make again. I’m also excited to make more 6 inch cakes in the future, they’re so cute! Now I just need to find something to do with this extra lemon curd.
Lemon curd is delicious with gingerbread. I never would have put them together but my MIL suggested it.
This was my first time entering the baking challenge, and I must say I was pleased the cake was such a success! The instructions were very informative and easy to follow. I was worried how each of the elements would taste when combined together, that it might be too much of a citrus overload, but I needn’t have been concerned! I made this as a birthday cake, and the birthday girl and rest of the family all thoroughly enjoyed it. It was light yet flavorful, sweet with a touch of tang, an explosion of culinary delight!! This recipe is a definite keeper <3 Looking forward to the next challenge already. We have some April birthdays to celebrate!
What a perfect cake for spring. I used only lemon and it came out deliciously. I think the key is the lemon curd in the frosting between layers. It gives just three right amount of citrus flavor without being overpowering.
I made theirs beautiful cake for a dinner party last night, and it got devoured so fast I forgot to take photos! Everyone raved about the cake, even my husband, who pretty much only likes chocolate desserts. So thank you! It was incredible!
I really enjoyed baking this cake.
I learned one more technique to make lemon curd.
This was just okay for me. I feel the lemon cupcakes are more my cup of tea as they’re much more flavorful. Sally normally hits 10/10 on everything and this was the first one of so many of her recipes I’ve made that I would rank a B-. I’m sure it’s just my personal taste buds but once you have her lemon cupcakes, it’s a hard act to follow.
Lisa, I’m so glad to read that you love the lemon cupcakes as is! Certainly a favorite. Thank you for the feedback!
It’s a really fun recipe to make and my friends think it’s yummy as well. What I also like is how flexible the individual components are— I’ve just used up the spare lemon curd from the recipe to bake a lemon and grapefruit loaf (as in, yeast bread), and the leftover frosting went into the freezer with toasted black sesame seed paste to make black sesame ‘ice-cream’
This Sunshine Citrus Cake is absolutely delightful. All of the citrus zests and juices – lemon, lime, and orange – combined with lemon curd is refreshing and the flavor reminds me of summer. I have previously made the SBA Lemon Layer Cake but this recipe takes the flavor up a notch. My mom and I made this cake together and agree it is one of the best cakes we have ever had!
We did a combination of lemon and lime. The cake was super moist, and the icing was not overwhelming. We give it an 11/10, would definitely bake again 😀
I absolutely love this recipe! I was SO excited when I saw this month’s baking challenge because I have been dying to learn how to make lemon curd, and this was the perfect opportunity! Everything about this cake is so bright and screams spring. It snowed this weekend, so this cake really brightened things up! I would absolutely recommend and will definitely make again.
This is truly a cure for the winter blues. This is a delightful cake. I used fresh lemon, lime, and navel orange in the cake. It has a balanced, bright flavor and the whipped frosting was a perfect match. I had a tough time getting the frosting smooth. It took some patience but I eventually got it smooth(ish) and had enough frosting to do some decor on the top.
Biggest win is that Both my kids loved it! I am definitely going to be making this again!