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
- 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 8x8 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.