Citrus Glazed Cake

**Citrus Glazed Cake: A Bright and Refreshing Dessert You’ll Love**

There’s something about citrus that can instantly elevate any dessert—its zesty, refreshing flavor brings a burst of freshness that perfectly complements rich and sweet treats. If you’re looking for a cake that is light, vibrant, and packed with citrus goodness, look no further than a **Citrus Glazed Cake**. This cake combines the tangy goodness of citrus with a sweet, smooth glaze that will have your taste buds dancing. Whether you’re celebrating a special occasion or simply indulging in a slice of something delicious, this cake is sure to impress.

Let’s dive into this delightful recipe and explore how to make a **Citrus Glazed Cake** that’s easy to prepare and sure to become a favorite!

### **Why Citrus Glazed Cake?**

Citrus flavors—think oranges, lemons, limes, and grapefruits—are beloved for their ability to cut through sweetness and add complexity to desserts. Their bright acidity pairs beautifully with the richness of a moist cake, and the glaze adds an extra level of sweetness and shine that’s irresistible. Plus, citrus is in season year-round, so you can enjoy this cake no matter the time of year.

This cake is perfect for all sorts of occasions, from birthdays and brunches to casual get-togethers and afternoon tea. The **citrus glaze** drizzled on top enhances the cake’s flavor and provides an eye-catching shine that makes it look just as good as it tastes.

### **Ingredients You’ll Need:**

For the **Cake**:
– 2 cups all-purpose flour
– 1 ½ teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– ½ cup sour cream (or Greek yogurt for a slightly tangier taste)
– Zest of 1 lemon
– Zest of 1 orange
– ¼ cup freshly squeezed lemon juice
– ¼ cup freshly squeezed orange juice

For the **Citrus Glaze**:
– 1 cup powdered sugar (confectioners’ sugar)
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon freshly squeezed lemon juice
– Zest of ½ lemon
– Zest of ½ orange

### **Step-by-Step Instructions:**

#### **1. Prepare Your Ingredients:**
Before you start baking, make sure all your ingredients are at room temperature. This includes the butter, eggs, and sour cream (or yogurt). Room temperature ingredients blend together more evenly, giving you a smoother batter and a lighter cake.

Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round or square cake pan. You can also line the bottom with parchment paper for easy removal once the cake is done.

#### **2. Mix Dry Ingredients:**
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for now.

#### **3. Cream Butter and Sugar:**
In a large mixing bowl, use an electric mixer (or stand mixer) to cream together the softened butter and granulated sugar until light and fluffy—this should take about 3 to 5 minutes. The air that gets incorporated into this step is key to a soft and fluffy cake texture!

#### **4. Add the Eggs and Citrus Zest:**
Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is fully combined. Next, add the zest of both the lemon and the orange. This will infuse your batter with fresh citrus oils, giving it that vibrant flavor.

#### **5. Combine Wet and Dry Ingredients:**
Alternately add the dry ingredients and the sour cream (or yogurt) to the butter mixture, starting and ending with the dry ingredients. Add a little bit of flour, then some sour cream, and repeat until everything is incorporated. Mix until just combined—be careful not to overmix the batter, as this can lead to a dense cake.

#### **6. Add the Fresh Citrus Juices:**
Finally, stir in the freshly squeezed lemon and orange juice. This will give your cake a beautiful citrusy flavor and keep the crumb tender and moist.

#### **7. Bake the Cake:**
Pour the batter into your prepared cake pan and spread it evenly with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake toward the end of the baking time, as oven temperatures can vary.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.

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