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.
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. 🙂Print
Sunshine 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
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.
- 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 (86g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) 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)
- 6 ounces (170g) block full-fat cream cheese, softened to room temperature (not cream cheese spread)
- 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
- 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.
- 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): Electric Mixer (Handheld or Stand) | 6-Inch Round Cake Pans | Double Boiler | Silicone Whisk | Citrus Zester or Microplane | Citrus Juicer | Cake Turntable | Bench Scraper | Small Icing Spatula | Large Flat Icing Spatula
- 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 block– 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.
Keywords: citrus cake
Reader Comments & Reviews
This was THE BEST lemon cake I have had. It was easy to make and when chilled is just fantastic. It has a sweetness that is not overdone and is just perfect, this will be the desert for summer!!!!
While the recipe turned out very yummy, I REALLY struggled with the frosting. I see that in an above comment, you responded with a tip to check out a previous guide on whipped frosting. It would have been helpful if that had been put as a side note in the recipe. Especially once I added the lemon curd, the frosting went to an almost complete liquid form. I improvised and decided to do a layer of the whipped frosting topped with a layer of straight lemon curd between each layer of cake. It was still delicious! I think I went wrong with the temperature of the heavy whipping cream. You say to make sure it is “very cold” but I don’t know what exactly that means. I took it straight from the fridge, but that may not have been cold enough?
Hi Molly, straight from the fridge is exactly the right temperature for the whipped cream. Thank you so much for giving this recipe a try, we hope you enjoyed it even with the issues you had with the frosting.
Hi Sally, would it be better to use cake flour so that it won’t be so dense?
Hi Bella! We actually tested this recipe with cake flour but it simply couldn’t hold up with the citrus juices. If you’re interested in more, we share about it in the blue box titled “For Anyone Interested in the Recipe Testing!”
The frosting would not turn to stiff peaks! I’ve made whipped cream many times and this is the first time I couldn’t get it to firm up! Any ideas why?
Hi Veina! Did you use cold heavy whipping cream? Make sure it’s very cold to help you get to stiff peaks! Here’s more details and tips in our whipped frosting post.
The citrus flavors were fantastic. The second time I made this cake I used mostly orange with a tad of lemon (my son’s request). I also reduced by half the cream cheese as my family thought the cream cheese overpowered. As to the texture of the cake- it was def dense. The second time I weighed all my ingredients, but still dense. Maybe I will try cake flour next time. Sally, any suggestions for lightening the texture? Even though we loved the cake I would prefer a lighter texture.
Hi Laura, thank you so much for trying this cake recipe! It can certainly be on the denser side. Though we weren’t fond of the results (see blue box about Recipe Testing above), you can absolutely try this recipe with cake flour instead of all-purpose flour (same amount). You could also adjust the baking powder and add some baking soda, which could help achieve a fluffier style cake. Though we have not tested this, you could try 1 and 1/4 teaspoons baking powder and 1/4 teaspoon baking soda.
Whew! I don’t consider myself a beginner at baking but this cake was a lot of work. I don’t mind a lot of work for a good cake but this cake was way too dense for my liking. I love the idea of the flavors and was VERY excited to try it and followed the recipe to the “T” but it was so dense it turned me off of it. I knew with how thick the batter was it would be dense but this was more dense than my ginger spiced pumpkin cake. I followed the recioe exactly for the frosting and ended up having to toss it out and start again because there was no bringing it back. The only thing I can think of it there must’ve been some trace of something on the whisk beater. On my second go around with the frosting I used two bowls. I missed the cream cheese and granulated sugar together with the vanilla, then whipped the heavy cream Ina separate bowl and folded it into the cream cheese mixture. It was better but I still would’ve rather have made a Swiss Meringue buttercream frosting. I’ll try this recipe again but will definitely tweak it to make a lighter fluffier cake.
This cake was okay, not one of my favorites. I make whipped cream a lot. This topping refused to thicken no matter how long I whipped. I may try again next year.
The flavors in this recipe are delicious, especially the whipped frosting mixed with the lemon curd. The cake was so dense. I followed the recommendation of others and used cake flour and it still had extremely dense cakes.. Such a shame.
I made the recipe as cupcakes. The flavor was great. I substituted half of the sugar in the curd and cake batter with stevia. My whipped frosting never set after 20 minutes of mixing, and it had a slightly grainy texture. I’m wondering if that is because my whipping cream was previously frozen? Other than that, it was great!
This cake was delicious, even my family who doesn’t like cakes like this loved it. Just the right amount of citrus flavor! And the frosting was simply delectable.
Loved the lemon curd and frosting!
I’ve never made a 6” cake or lemon curd. This was an excellent recipe and all of your tips were spot on. Enjoyed doing the challenge this month, even though I managed to do it almost at end of the month.
Another delicious recipe. Love the lemon curd.
I loved this recipe! The frosting was not as heavy as I anticipated with the cream cheese, so it complimented the slightly dense cake very well.
I love all citrus flavors, especially lemon, and my preferred frosting is cream cheese frosting, so this was right up my alley! It was fun to learn how to do citrus twists–definitely made my amateur-cake-decorating look a little bit better!
It was well received and all got eaten! But if I’m being picky, as others said, the cake was dense. I also messed up the frosting the first try and had to throw it out and restart. I think it wasn’t cold enough the first time and it never held stiff peaks. The second time I chilled the bowl and cream cheese mix in the freezer for a bit before whipping the cream in.
One of my favourite recipes I tried from this blog, the batter came out delicious. I used lime juice for it and only had two 6-inches pans, so I ended up with a lot of curd and used that to decorate, skipping the frosting. Wasn’t sure how well it’d keep since in my experience lemon curd tends to dry up a bit, but it wasn’t an issue because the whole cake was gone by the next day 😀
SO YUMMY! I made the cupcake version- they were so cute. I do think the original recipe made as a cake is probably much more delicious. I did drizzle the tops with a little curd and I wish I hadn’t done that since the center was filled with curd it was a bit much. Other than that I can’t wait to try this again in its original form!
This cake was amazing! Mine fell a bit in the middle but I think it’s because I didn’t proportion them out properly (I only have 2 6-inch pans, so I try to split it evenly but don’t always succeed). But the frosting was amazing! I loved how easy it was and that it wasn’t overly sweet 🙂
Perfect citrus flavor
This recipe is amazing! The cake was delicious and my whole family loved it! I can’t wait to make this cake again. I really enjoy the monthly baking challenge – it’s so fun to try new recipes and enter a fun contest at the same time!!
A great citrus cake recipe! I did use cake flour instead of AP and mixed for an additional few seconds for a lighter cake. I also used cake baking strips to keep the cakes level and I think it makes them a bit more moist too! I didn’t mix the curd with the frosting, instead I used it as a filling with the whipped frosting on the outside of the cake. This kept the frosting light and the filling was a great citrus punch!
I will be making this again I am sure!
I love your ideas, Teal and I’d love to follow your lead for a lighter cake. Did you use the same weight in cake flour that the recipe calls for in AP flour? Thank you!
This cake was so fun to make!! I do the monthly challenges with my mom over FaceTime and it’s been such a wonderful experience to share together.
The whipped frosting is OUT OF THIS WORLD! My lemon curd tasted a bit eggy, I’m not sure what I did wrong there. I’m sure it was user error. 🙂
I bought new baking pans for this and they were stainless steel… they took an additional 10 minutes of bake time! Overall, this was a crowd pleaser and earned two thumbs up after dinner.
I really enjoyed this recipe. Thankfully I had lemon curd already made in my freezer (Sally’s recipe), which sped up the process. I used a mix of lemon, lime, and 1/2 of a navel orange and really like the flavor. I think the frosting pairs wonderfully with it, too.
The only reasons I gave it a 4 instead of a 5 are: it’s time-consuming if you make the lemon curd from scratch (it’s delicious and you should if you like lemon, though), and my spouse thought the cake was a bit dense.
Personally, I love the flexibility of adding whichever citrus fruits you like. It allows for a different experience every time!
I really enjoyed making this cake. I went with blood orange, lemon and lime. What an amazing flavor! And the whipped cream icing? Forget about it! It was divine. I’m always such a huge fan of your recipes and appreciative of your detailed instructions. The cake was time consuming but it’s all worthy it once you take that first bite. More bites were had. Thanks again for another fun challenge!
This was a great recipe, especially when there is a ton of fresh citrus all around. The flavors are bright and refreshing. The frosting can melt and weep rather quickly in the heat, so keep that in mind.
Amazing flavor. Three happy girls tonight as we feast. We love citrus and the lemon curd frosting filling is just heavenly. We had trouble with the frosting. I had stuff peaks but when I got to frosting the second layer it had gone soupy again. Doesn’t affect flavor but the overall visual aspect was a bit drippy…Maybe I should have refrigerated the frosting between rounds. I only refrigerated the cake in between. No regrets though. Decorating with the fruit was a great way to cover up a bit of the dripping. And anyway…delicious.
This cake is refreshing different. I’m not the hugest fan citrus fan, but I thought this was good. The frosting is amazing!
This cake was very time consuming and dense; however, that said, I love anything lemon/lime/citrus, and this cake did not disappoint! It tasted amazing so was well worth the time and effort! Thank you for another wonderful recipe!
I love this monthly challenge – thank you for posting these.
Like many previous reviewers, I also had dense cake – maybe it was my fault or maybe it’s designed that way. I’ll try mixing even less next time I make a cake. I also apparently need some practice with a double boiler – my curd tasted great, but smelled like overcooked eggs – not very appealing. I’m going to try that part again as I’m sure that was not by design.
Overall the recipe is delicious and the challenge is just right for me – not so easy that I didn’t learn anything and not so hard that it is overwhelming. I’m learning a lot & looking forward to Croissant Bread!