Buttermilk Citrus Cake
This triple-citrus-infused cake is soft and fluffy with a balance of tangy and sweet. Fresh citrus buttercream takes it to the next level!
Servings: 9
Equipment
- 8x8-inch cake pan
Ingredients
Buttermilk Citrus Cake
- 1 1/2 cups all purpose 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
Citrus Buttercream Frosting
- 3 ounces 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 8x8 inch square cake pan.
- In the bowl of a stand mixer, whisk together dry ingredients (flour, sugar, baking powder, baking soda, and salt).
- Add citrus zest and soft butter; mix until butter is broken down into fine crumbs.
- Whisk together buttermilk, eggs, and 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 butter, powdered sugar, and salt until well blended.
- Add 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.