If you’re craving something bright and uplifting in the middle of winter, this Buttermilk Citrus Cake is the answer. It’s a simple, one-layer cake that comes together quickly using the reverse creaming method, which means minimal fuss, no complicated steps, and an incredibly soft, tender crumb.
Fresh citrus zest brings the flavor to life (use any combination you love — orange, lemon, grapefruit, lime), and the creamy citrus buttercream adds just the right amount of sweetness. Easy enough for a weekday bake, pretty enough for a celebration!
Recipe highlights
- Bright citrus flavor from fresh citrus zest and juice.
- Soft, tender crumb thanks to the reverse creaming method.
- One-bowl simplicity with minimal effort required.
- Customizable with any citrus you have on hand.
- Sweet-but-not-too-sweet flavor ideal for snacking or an easy after-dinner treat.
- Bakes in one layer, so no stacking or fancy decorating required.
Recipe overview
⏱️ Prep: ~10 mins • Bake: 35-40 min • Total: A little over 1 hr with cooling time
🍴 Yield: One 8-inch cake
💪 Skill Level: Beginner
😋 Flavor Profile: Bright, zesty, and aromatic with fresh citrus notes. Pairs well with: Iced or hot tea, cold milk, macerated berries.
What is the reverse creaming method?
Most cakes start by beating butter and sugar together, but this one begins by mixing the dry ingredients with the butter. This coats the flour in fat before adding the liquids, which limits gluten development and creates a super fine, soft crumb.
It’s quick, foolproof, and the best method for soft, plush snack cakes like this.
🧁 More cakes using this simple method: Dandelion Cake, Earl Grey Cake, Strawberry Rhubarb Brown Butter Cake.
How to make buttermilk citrus cake
Find the full ingredients list and detailed recipe instructions in the recipe card at the bottom of this post. Here’s a quick step-by-step overview of how to make this recipe:
- Rub zest & sugar together in a stand mixer. This helps release the citrus oils, giving the cake a stronger, more aromatic flavor.
- Add dry ingredients & butter. Mix in flour, baking powder, baking soda, and salt. Beat in butter until the mixture looks like soft sand.
- Add the buttermilk mixture. Whisk together buttermilk, eggs, and citrus juice, then gradually mix it into the dry ingredients with the mixer running on low.
- Bake. Pour into a greased 8-inch pan and bake until the top springs back lightly.
- Make the citrus buttercream. Beat butter until fluffy, then add powdered sugar, citrus juice, and a pinch of salt to balance the sweetness.
- Frost and serve. Once the cake is fully cool, spread with buttercream and decorate with thin citrus slices or extra zest.
Pro baking tips for the best citrus cake
Room temp ingredients help the batter emulsify for an even fluffier crumb. Put the eggs and buttermilk out on the counter for 10-15 minutes before you start baking for easier mixing.
Don’t skip the zest massage. Rubbing zest into sugar dramatically enhances the citrus aroma.
Use fresh citrus. Bottled juice won’t deliver the same brightness and depth of flavor.
Combine a few types of citrus fruit for the most interesting flavor. I used orange, lemon and lime. Other options include grapefruit, tangerine, yuzu, Meyer lemon, and blood orange.
Cool completely before frosting so the buttercream doesn’t melt into the cake!
Variations & substitutions
Use any citrus you love: Use 3 types of citrus like I did, go all in on grapefruit or blood orange… anything goes.
Glaze instead of buttercream: Drizzle the cake with a simple citrus icing (powdered sugar + juice) for an even easier (but slightly sweeter) finish. See my recipe for Meyer lemon glaze for inspiration.
Add botanicals: Substitute some or all of the sugar for Lilac Sugar, Fir Tip Sugar, or Fennel Pollen Sugar, all of which complement citrus flavors beautifully.
Try crème fraîche whipped cream: Frost the buttermilk citrus cake with this tangy whipped cream for a less sweet option.
For a super spring-inspired version, try Buttermilk Pound Cake with Strawberries & Fir Tips!
Serving & storage
Serve cake at room temperature for the softest texture and best flavor. Store covered at room temperature for up to 4 days. You can also refrigerate this cake for slightly longer storage, but it will dry out a bit.
If you make this Buttermilk Citrus Cake, please let me know what you think! Leave a star rating and comment below the recipe card. Thank you!
Buttermilk Citrus Cake
Equipment
- 8×8-inch cake pan
Ingredients
Buttermilk Citrus Cake
- ¾ cup sugar
- zest of 1 orange, 1 lemon, and 1 lime
- 1 ½ cups all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 3 ounces (6 tbsp) unsalted butter, soft
- ¾ cup buttermilk
- 2 eggs
- 2 tablespoons fresh citrus juice
Citrus Buttercream Frosting
- 3 ounces (6 tbsp) unsalted butter, soft
- 1 cup powdered sugar, sifted
- pinch of salt
- 2 tablespoons citrus juice
Instructions
For the cake:
- Preheat oven to 325° F. Butter the bottom and sides of an 8×8 inch square cake pan.
- In the bowl of a stand mixer, blend ¾ cup sugar and citrus zest until thoroughly blended, 1-2 minutes. Add remaining dry ingredients (1 ½ cups flour, ¾ tsp baking powder, ½ tsp baking soda, ¾ tsp salt); mix well.
- Add 3 oz soft butter; mix until butter is broken down into fine crumbs. The mixture will look like soft sand.
- Whisk together ¾ cup buttermilk, 2 eggs, and 2 tbsp citrus juice. With the mixer running on low, gradually add this mixture to the dry ingredients until blended.
- Pour into prepared cake pan and bake until edges are golden and middle is baked through, about 35-40 minutes.
- Allow to cool completely before frosting.
For the citrus buttercream:
- Cream together 3 oz butter, 1 cup powdered sugar, and pinch of salt until well blended.
- Add 2 tbsp citrus juice, a little at a time, until frosting is a nice spreadable consistency.
- Frost cake as desired and decorate with thin slices of citrus.
Did you try this recipe?
Be sure to leave a comment below!
