This citrus cake with citrus icing is spectacular
If there is one cake you should be baking this winter, it is this citrus and yoghurt cake with citrus icing. It’s absolutely delicious and it’s bound to bring out the zest in your day.
Ingredients:
- Butter 290 g
- Castor sugar 330 g
- 4 free range eggs
- 4 free range egg yolks
- 1 t vanilla extract
- Cake flour 360 g
- 1½ T baking powder
- 1 1/3 cups plain yoghurt
- 2 oranges, zested
- 1 lime, zested
- 1 lemon, zested
- 3 T Woolworths Lemon Curd
- Sliced citrus fruit, to decorate
- Nasturtiums, to decorate
For the citrus icing:
- Butter 300 g
- Icing sugar 500 g
- 2 soft citrus fruit, zested
Method:
- Preheat the oven to 180° C.
- Using an electric hand-mixer, cream the butter and sugar in a large mixing bowl until pale and fluffy. Add two eggs and two egg yolks and mix, then add the remaining eggs, egg yolks and vanilla and mix.
- Sift together the flour and baking powder and add to the egg mixture, alternating with the yoghurt and zest of the citrus fruit.
- Grease 2 x 15cm baking tins and fill each ¾ of the way with the batter. Bake for 40–45 minutes, or until a skewer inserted comes out clean. Remove from the oven and allow to cool completely.
To make the citrus icing, cream the butter and icing sugar until pale and fluffy, and then add the citrus zest and mix for 2 minutes.
Once the cakes are completely cool, sandwich them together with the lemon curd and ice with the citrus icing. Decorate with citrus fruit and nasturtiums (optional).
Liking the sound of all that zesty citrus?