Print

Best Golden Citrus Birthday Cake for Leo Season

golden citrus birthday cake - featured image
Print Recipe

This golden citrus birthday cake is sunshine in dessert form, combining bright lemon, sweet orange, and a hint of lime for a layered flavor that feels complex but tastes familiar. It’s tender, moist, and perfect for any celebration that needs a little extra sparkle.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 1 ¾ cups (350 grams) granulated sugar
  • 1 cup (226 grams) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon zest (from about 2 large lemons)
  • 2 tablespoons orange zest (from about 1 large orange)
  • 1 tablespoon lime zest (from about 1 lime)
  • 1 ½ cups (180 grams) powdered sugar, sifted
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lime juice
  • Citrus slices (lemon, orange, lime) for garnish (optional)
  • Edible flowers (nasturtiums or pansies) for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray. Line bottoms with parchment paper circles, then grease the parchment.
  2. Zest all lemons, oranges, and lime before juicing. Set zest aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a stand mixer with paddle attachment, beat softened butter and granulated sugar on medium-high until light and fluffy, about 3 minutes. Scrape down sides halfway through.
  5. Add eggs one at a time, beating well after each addition. Add vanilla extract and mix until combined.
  6. Stir in all citrus zest on low speed until just incorporated.
  7. With mixer on low, add dry ingredients in three additions, alternating with buttermilk (start and end with dry). Mix just until combined after each addition.
  8. Divide batter evenly between prepared pans. Smooth tops with a spatula.
  9. Bake for 28 to 32 minutes, until a toothpick inserted in center comes out clean. Edges should be golden and pulling away from sides.
  10. Let cakes cool in pans for 10 minutes. Run a knife around edges, turn out onto a cooling rack, and remove parchment paper.
  11. While cakes bake, whisk together powdered sugar and all citrus juices until smooth for the glaze.
  12. While cakes are still warm (not hot), brush glaze generously over tops using a pastry brush. Let cool completely.
  13. Place one cake layer on a serving plate. Spread a thin layer of glaze or whipped cream frosting if desired. Top with second layer. Drizzle remaining glaze over top. Garnish with citrus slices and edible flowers if desired.

Notes

Room temperature ingredients are key for proper emulsification. Do not overmix once flour is added. Brush glaze on while cakes are warm (not hot) for best absorption. Cake tastes even better the next day. For clean slices, chill cake for 30 minutes before cutting.

Nutrition

Keywords: citrus cake, birthday cake, lemon cake, orange cake, lime cake, golden cake, Leo season cake, summer cake, celebration cake

Find it online: https://sunnysavory.com/best-golden-citrus-birthday-cake-for-leo-season/