An absolutely divine recipe featuring the wonderful scents and taste of citrus fruit. I used a combination of Meyer lemons and Japanese mikan and the smell is amazing. Texture is soft, moist and not overly-crumbly.
So to summarize: A just-nicely-sweet, moist, slightly tangy cake with a lovely buttery taste and that indescribable citrus-y fragrance…yum yum.
I doubled the recipe and made 2 loaves. I sure am glad I did…
Citrus cake (adapted from Brown Eyed Baker)
- 330 grams cake flour
- 2 tsp baking powder
- 1 tsp salt
- 265 grams caster sugar
- 4 tbsp meyer lemon and orange zest
- 8 eggs
- 5 tsp meyer lemon juice
- 2 tsp orange juice
- 454 grams unsalted butter, melted
- 3 tsp pure vanilla extract
- Grease two 9 x 5 inches loaf pans. Preheat oven to 350 degrees F.
- Sift cake flour, baking powder and salt into a large bowl. Set aside.
- In a food processor, place sugar and zest. Pulse for 5 seconds.
- Add eggs, lemon juice, orange juice and vanilla extract. Process for 5 seconds or until combined.
- With the processor still running, pour the melted butter in through the feed tube. Process for 5 seconds.
- Pour mixture into a large bowl. Sift in dry ingredients in 3 additions and using a whisk, gently incorporate the flour into the mixture.
- Pour batter into prepared loaf pan.
- Bake for 15 minutes, then reduce temperature of oven to 325 degrees F and bake for a further 30 mins. Cover the top of the cakes with aluminum foil if it gets brown too quickly. Cake is done when a skewer in the center comes out clean.
- Let the cakes cool completely in the pan, on a cooling rack.
You can choose to glaze if you want to, but the sweetness is perfect to me and nobody around here likes glaze anyway. Do watch the cake for the last 5 minutes. Mine were still not baked after 30 minutes at 325 degrees F. It took 45 minutes at 325 degrees F to get them cooked. That means a total of 60 minutes, including the 15 minutes of 350 degrees F time.