Buttermilk Citrus Cake
This triple-citrus-infused cake is soft and fluffy with a nice balance of tangy and sweet. The fresh citrus buttercream frosting takes this simple little cake to the next level.
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This triple-citrus-infused cake is soft and fluffy with a nice balance of tangy and sweet. The fresh citrus buttercream frosting takes this simple little cake to the next level.
1 1/2 cups flour
3/4 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
zest of 1 orange, 1 lemon, and 1 lime
3 ounces unsalted butter, soft
3/4 cup buttermilk
2 eggs
2 tablespoons fresh citrus juice
3 ounces unsalted butter, soft
1 cup powdered sugar, sifted
Pinch of salt
2 tablespoons citrus juice
1. Preheat oven to 325°F. Butter the bottom and sides of an 8x8 inch square cake pan.
2. In the bowl of a stand mixer, whisk together dry ingredients (flour, sugar, baking powder, baking soda, and salt).
3. Add citrus zest and soft butter; mix until butter is broken down into fine crumbs.
4. Whisk together buttermilk, eggs, and citrus juice. With the mixer running on low, gradually add this mixture to the dry ingredients until blended.
5. Pour into prepared cake pan and bake until edges are golden and middle is baked through, about 35-40 minutes.
6. Allow to cool completely before frosting.
1. Cream together butter, powdered sugar, and salt until well blended.
2. Add citrus juice, a little at a time, until frosting is a nice spreadable consistency.
3. Frost cake as desired and decorate with thin slices of citrus.
