This cake has a simplistic classic citrus flavor that is complemented by the use of orange zest and lemon juice. It’s also topped with powdered sugar to keep it from sticking to your fingers. You can prepare this recipe in advance, or bake it as you go!
The “orange citrus cake recipe” is a dessert that has an orange and lemon flavor. The cake is made with sour cream, eggs, butter, sugar, flour and vanilla extract.
My sister Rebe and I used to be infatuated with orange soda when we were kids. That artificially bright orange-colored beverage that was all the rage in the 1990s? We’d order it whenever we went out to eat, and if we were fortunate, we’d get one of those massive 3-liter soda bottles from the supermarket.
Rebe and I used to sip orange soda as other youngsters did in the summer. Rebe drank so much of it that it colored her top lip orange. Consider this small tot with a purple and green one-piece swimming suit, jelly shoes, and an orange-stained upper lip.
Of course, I’m not only into orange drink anymore; I’m also into regular oranges. And I believe it’s reasonable to assume Rebe is as well. Fresh orange season, in contrast to our orange-soda-laced summers, runs from January to March.
In this stunning upside-down citrus cake, all of the finest winter citrus fruits are used. I like how it seems to be a work of art. It’s also quite simple to make. You can bake this cake if you can put oranges in a cake pan.
Notes on how to make this citrus cake
Guys, I’m serious. If you’ve never cooked an upside down cake before, don’t be alarmed. They seem to be quite elegant, yet they’re nothing more than a dump cake. When cooking this winter citrus cake, keep the following in mind:
Slice the citrus fruit with the skin on—Rather of peeling the citrus and then slicing it, slice it with the skin on and cut off the outer layer of skin with the tip of your knife. When you slice the citrus fruit, this will guarantee that it cuts correctly and does not break apart or lose its juice.
Use any citrus you have on hand for this citrus cake recipe—grapefruits, pomelos, tangerines, oranges, and so on. I like a combination of sweet and sour citrus fruits, but go with your gut on this one!
Fill up the gaps with little fruit pieces—Because this cake is topped with circular citrus slices, there will be holes in the topping. Small pieces of fruit may be used to fill in the gaps—it’ll still look great, I swear. Do you have any doubts? If you look closely at my recipe images, you’ll see that I’ve also filled in the gaps!
Allow the cake to cool fully before inverting—the citrus topping will likely come apart if you attempt to turn it while it’s still warm. To prevent a disaster, let the cake cool to room temperature before trying to turn it.
If at all feasible, buy organic— Because you’ll be zesting one of your oranges, it should be organic if at all feasible. Consider this: would you want to grate the pesticide residue from a conventional orange directly into your cake? Uh-uh. As a result, becoming organic is the way to go. If you can’t get organic oranges, wash them well in hot water before zesting.
Loves, have a wonderful Monday. I hope you’re having a great start to your week!
- 2 oranges de sangre
- 2 oranges (navel)
- 1 tangerine, small grapefruit, or other citrus
- 1/2 cup sugar (granulated)
- 1 cup of water
- 1/2 cup room temperature butter
- 1/3 cup granulated sugar
- brown sugar, 1/3 cup
- 2 big room-temperature eggs
- 3 tbsp orange juice, freshly squeezed (from any type of orange)
- 1 tablespoon zest of orange (same)
- 1 tbsp extract de vanille
- 1 1/2 cups all-purpose flour plus 1 tablespoon
- 1 teaspoon powdered baking soda
- a quarter teaspoon of baking soda
- a half teaspoon of salt
- 2/3 cup non-fat or low-fat plain yogurt
- Preheat the oven to 350 degrees Fahrenheit. Line a 9-inch cake pan with parchment paper, making sure it covers the bottom and extends up the edges. Fold the parchment paper in half to form an upside-down hat that hugs the pan’s sides. Using a non-stick spray, coat the surface.
- Slice the oranges 1/2 inch thick with the skin still intact. Carefully peel the skin off the citrus slices with a paring knife (like cutting off the outer ring). This method ensures that the citrus in your oranges remains intact and does not fall apart when you slice them.
- Microwave the sugar and water together for 45 seconds, or until the sugar is fully dissolved. Half of the sugar-water mixture should be poured into the bottom of the prepared cake pan, followed by the prepared citrus fruits. Pour the remaining sugar-water over the citrus once it has been arranged. Remove from the equation.
- In a large mixing basin, cream together the butter and sugars until light and fluffy. In a separate bowl, whisk together the eggs, orange juice, orange zest, and vanilla essence.
- In a separate basin, mix together the flour, baking powder, baking soda, and salt. Fold the flour mixture and yogurt into the wet components in a slow, alternating motion until everything is mixed. It will be a thick mixture.
- Pour the batter evenly over the citrus segments and distribute it to the edges.
- Allow to cool fully before flipping onto a serving dish after baking for 35 minutes.
More simple cake recipes may be found at:
Upside Down Caramelized Banana Cake
Cake with Pistachios and Olive Oil
Bundt Cake with German Chocolate
The Best Blackout Cake of All Time
Bundt Cake with Cinnamon Buns
This cake is an upside down citrus cake. It’s made with oranges, lemons, and limes. The cake will be moist and the frosting will have a tangy citrus flavor that you’ll love. Reference: citrus desserts.
- mini orange upside down cake
- citrus upside-down cake
- lemon upside-down cake
- lemon citrus cake
- citrus sponge cake