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
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
- Preheat the oven to 350°F (175°C). Grease and line a 6-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 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.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- 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.
- To make the glaze, whisk together the powdered sugar, orange juice, and lemon juice until smooth. Optionally, add orange zest to enhance the flavor.
- 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.
- 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
