6-Inch Sunshine Citrus Cake

This 6-inch Sunshine Citrus Cake is a burst of flavor that’s perfect for small gatherings or a delightful treat for two. With zesty orange and lemon notes, it’s the perfect dessert to bring brightness to your day. Whether you’re serving it after a meal or enjoying it with a cup of tea, this cake will never fail to make you smile!

Ingredients

For the Cake:

1 cup all-purpose flour

¾ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup granulated sugar

1 large egg

¼ cup vegetable oil

¼ cup freshly squeezed orange juice

2 tbsp freshly squeezed lemon juice

1 tbsp orange zest

1 tbsp lemon zest

¼ cup whole milk or buttermilk

½ tsp vanilla extract

For the Citrus Glaze:

¾ cup powdered sugar

2 tbsp freshly squeezed orange juice

1 tsp lemon juice

Zest of ½ an orange (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven
I preheat the oven to 350°F (175°C). I then grease and line a 6-inch round cake pan with parchment paper to ensure the cake doesn’t stick.

Mix the Dry Ingredients
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt. This ensures all the dry ingredients are well-combined.

Combine the Wet Ingredients
In another bowl, I whisk the sugar and egg until light and fluffy. Then, I add the oil, orange juice, lemon juice, zests, milk, and vanilla extract. I mix everything until it’s smooth and well incorporated.

Combine Wet and Dry
Gradually, I fold the dry ingredients into the wet mixture, being careful not to overmix. This helps keep the cake light and fluffy.

Bake
I pour the batter into the prepared pan and bake it for 25–30 minutes, or until a toothpick inserted in the center comes out clean. After baking, I let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Make the Glaze
While the cake cools, I whisk together the powdered sugar, orange juice, and lemon juice until smooth. If I want to intensify the citrus flavor, I add a bit of orange zest to the glaze.

Decorate
Once the cake is completely cool, I drizzle the citrus glaze over the top and let it set before serving. The glaze adds a lovely sweet-tart finish that enhances the cake’s flavor.

Servings and Timing

This recipe makes one 6-inch cake, which is perfect for 4 to 6 servings. The total preparation time is about 15 minutes, with a baking time of 25–30 minutes. Let the cake cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely, which usually takes another 30 minutes.

Variations

Add Poppy Seeds: For extra texture, I sometimes add poppy seeds to the cake batter. This adds a delightful crunch and visual appeal.

Extra Citrus Kick: To make the cake even more citrus-packed, I brush the cooled cake with a mixture of orange and lemon juice before glazing.

Gluten-Free: If I want to make this recipe gluten-free, I substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Storage/Reheating

I store any leftover cake in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I refrigerate it, but I let it come to room temperature before serving. The glaze may harden a bit when stored, but it will still be delicious. If I prefer it a little softer, I can microwave individual slices for about 10-15 seconds.

FAQs

How do I know when my cake is done?

I always insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, then it’s done.

Can I use a larger cake pan?

Yes, if I want to make a larger cake, I can double the ingredients and use an 8-inch or 9-inch pan. Just keep an eye on the baking time, as it may take a bit longer to cook through.

Can I use milk instead of buttermilk?

I typically use whole milk, but if I prefer, I can substitute buttermilk for a slightly tangier flavor that complements the citrus even more.

Can I freeze this cake?

Yes, I can freeze the cake without the glaze. I wrap it tightly in plastic wrap or foil and store it in a freezer-safe bag for up to 3 months. To enjoy, I thaw it at room temperature.

Can I make this cake ahead of time?

Yes, this cake stores well. I can bake it a day or two ahead and store it in an airtight container until I’m ready to glaze and serve it.

Conclusion

The 6-Inch Sunshine Citrus Cake is a quick and easy recipe that brings a burst of brightness to any occasion. With its light, tender crumb and zesty citrus flavors, it’s the perfect treat for small gatherings or when I simply want something sweet and refreshing. The addition of the citrus glaze makes every bite feel like a little celebration, and it’s sure to put a smile on my face each time I enjoy it!


Recipe:

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6-Inch Sunshine Citrus Cake

6-Inch Sunshine Citrus Cake

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This 6-inch Sunshine Citrus Cake is a refreshing and zesty treat perfect for small gatherings or a delightful dessert for two. With its combination of orange and lemon flavors, this cake is easy to prepare and features a light, tender crumb. The citrus glaze adds a burst of sweetness and tang, making each bite feel like a celebration. Whether for a special occasion or a cozy treat, this citrus cake will brighten any day.

  • Total Time: 1 hour
  • Yield: 1 (6-inch) cake, serves 4-6 people

Ingredients

For the Cake:

1 cup all-purpose flour

¾ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup granulated sugar

1 large egg

¼ cup vegetable oil

¼ cup freshly squeezed orange juice

2 tbsp freshly squeezed lemon juice

1 tbsp orange zest

1 tbsp lemon zest

¼ cup whole milk or buttermilk

½ tsp vanilla extract

For the Citrus Glaze:

¾ cup powdered sugar

2 tbsp freshly squeezed orange juice

1 tsp lemon juice

Zest of ½ an orange (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line a 6-inch round cake pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the sugar and egg until light and fluffy. Add the oil, orange juice, lemon juice, zests, milk, and vanilla extract. Mix until smooth.
  4. Gradually fold the dry ingredients into the wet ingredients until just combined.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. To make the glaze, whisk together the powdered sugar, orange juice, and lemon juice until smooth. Optionally, add orange zest to enhance the flavor.
  7. Once the cake is fully cooled, drizzle the glaze over the top and let it set before serving.

Notes

This cake serves 4 to 6 people.

For extra texture, add poppy seeds to the batter.

To enhance the citrus flavor, brush the cooled cake with orange and lemon juice before glazing.

To make it gluten-free, use a 1:1 gluten-free flour blend.

The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer shelf life.

  • Author: Anna
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 (6-inch) cake, serves 4-6 people
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