Citrusspongecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CITRUS POUND CAKE



Citrus Pound Cake image

Use both orange and lemon zest to brighten the flavor of this pound cake.

Provided by Food Network Kitchen

Time 4h

Yield 8-10

Number Of Ingredients 12

4 sticks (1 pound) unsalted butter, at room temperature, plus more for buttering the pan
3 1/2 cups all-purpose flour, plus more for dusting the pan
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/4 cup half-and-half, at room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon pure almond extract
8 large eggs, at room temperature
2 3/4 cups granulated sugar
2 tablespoons finely grated orange zest
2 teaspoons finely grated lemon zest
Confectioners' sugar, for dusting (optional)

Steps:

  • Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 12-cup fluted tube or Bundt pan.
  • Sift the flour, nutmeg and salt into a medium bowl. Whisk the half-and-half, vanilla and almond extracts and eggs in a large liquid measuring cup or bowl.
  • Beat the butter in a large bowl, using an electric mixer, on medium speed until smooth, about 1 minute. Reduce the speed to low and slowly add the granulated sugar. Once all the sugar is incorporated, increase the speed to medium and beat until light and fluffy, scraping down sides of the bowl occasionally, about 4 minutes. Beat in the orange and lemon zests. Reduce the speed to low, gradually beat in the flour mixture until incorporated and then slowly beat in the egg mixture. Stir a few times with a rubber spatula to ensure the batter is well mixed (it will be thick).
  • Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into cake comes out clean and the top springs back when lightly pressed, about 1 1/2 hours. Cool in the pan on a wire rack for 10 to 15 minutes, then invert the cake onto the rack to cool completely.
  • Dust the cake with confectioners? sugar if using.

CITRUS POUND CAKE



Citrus Pound Cake image

Moist and tender, this gorgeous classic has a refreshing taste of sunshine. -Lisa M Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup lemon yogurt
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 tablespoons finely chopped candied lemon peel
2 tablespoons finely chopped candied orange peel

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest and orange zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel.

Nutrition Facts : Calories 508 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 352mg sodium, Carbohydrate 80g carbohydrate (56g sugars, Fiber 1g fiber), Protein 7g protein.

ORANGE SPONGE CAKE



Orange Sponge Cake image

Why not try this citrus cake on a very hot summer day?

Provided by Jackie Lim

Categories     Desserts     Cakes     Sponge Cake Recipes

Yield 12

Number Of Ingredients 6

3 eggs
1 cup white sugar
1 tablespoon orange zest
1 ½ cups all-purpose flour
2 teaspoons baking powder
6 tablespoons orange juice

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
  • Separate the eggs while cold, then bring to room temperature.
  • Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
  • In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
  • Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

Nutrition Facts : Calories 143.6 calories, Carbohydrate 29.8 g, Cholesterol 46.5 mg, Fat 1.4 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 99.2 mg, Sugar 17.4 g

CITRUS BRUSHSTROKE CAKE



Citrus Brushstroke Cake image

Inspired by Russian bakery Kalabasa's stunning and inventive brushstroke cakes, I dreamed up a sunny, summery version that's easy enough to make at home.

Provided by Heather Baird : Sprinkle Bakes : Food Network

Categories     dessert

Time 3h45m

Yield about 20 servings

Number Of Ingredients 17

Flour-based baking spray, for greasing the cake pans
5 1/4 cups cake flour
2 tablespoons baking powder
3/4 teaspoon salt
9 large egg whites
2 1/4 cups whole milk
1 1/2 cups (3 sticks) unsalted butter, softened
2 1/4 cups granulated sugar
2 teaspoons vanilla extract
12 ounces prepared lemon curd
1 cup (2 sticks) unsalted butter, softened
1 pound (4 cups) confectioners' sugar
1 tablespoon clear vanilla extract
1/3 to 2/3 cup heavy cream
24 ounces assorted colors of candy melting wafers (pink, orange, white, yellow and light green pictured)
Assorted fresh citrus, sliced, such as key limes, Meyer lemons, Ruby Red grapefruits and oranges
Fresh mint sprigs

Steps:

  • For the cakes: Preheat the oven to 350 degrees F. Grease two 8-inch and two 6-inch round cake pans with flour-based baking spray.
  • Sift together the flour, baking powder and salt in a bowl. Whisk together the egg whites and milk in a separate bowl.
  • Beat the butter in the bowl of an electric mixer using the paddle attachment until soft and creamy. Add the granulated sugar gradually and beat until light and fluffy. Scrape down the bowl intermittently. Beat in the vanilla. Add the flour mixture alternately with the egg white and milk mixture, beginning and ending with the flour mixture. Mix until smooth on medium-low speed after each addition.
  • Divide the batter among the prepared pans. Bake until the cakes spring back when pressed in their centers, about 25 minutes for the 6-inch cakes and 35 minutes for the 8-inch cakes. Allow the cakes to cool slightly in the pans and then turn out on wire racks to cool completely.
  • When cool, level the cakes using a large serrated knife or cake leveler.
  • For the buttercream: Cream the butter and confectioners' sugar together on low speed in the bowl of an electric mixer. When the mixture is combined, increase the speed to high and whip until light in color. Turn the mixer off and add the vanilla extract and 1/3 cup heavy cream. Beat again until the frosting is light and fluffy. Add additional heavy cream if the mixture is too thick to spread or pipe.
  • Transfer the frosting to a large piping bag with a 1/2-inch opening. Pipe a line of frosting around the top edge of one of the leveled 8-inch cakes. Spoon lemon curd in the center and spread evenly. Place the second cake layer on top of the filled cake and cover with frosting. Spread the buttercream as evenly as possible and refrigerate until the frosting is firm, about 1 hour. Repeat this process with the 6-inch cakes. Reserve the leftover buttercream for later use.
  • When both cakes are well chilled and the frosting is firm, use a large spatula to transfer the smaller cake to the top center of the larger cake. Keep the cake chilled
  • For the candy brushstrokes and decor: Place a sheet of parchment paper over a large baking sheet. Place the different colors of wafers in separate microwave-safe bowls and heat each in the microwave at 100 percent power until they can be stirred smooth, about 30 seconds for 6 ounces of candy. In separate bowls, combine different colors of the candy to create new colors. Make as many hues as desired.
  • Use a spoon to place quarter-sized dollops of the candy on the parchment sheet. Hold the parchment sheet steady with one hand as you place a craft brush over the melted candy. Use quick motions to brush the candy upward, resulting in one long candy brushstroke. Repeat the process with the other colors of candy. Transfer the brushed candy to the refrigerator to chill, 5 to 7 minutes.
  • When firm, transfer the chilled candy to a large plate. Repeat the candy brushing process until you have about 40 candy brushstrokes for decorating the cake.
  • Transfer any leftover melted candy to squeeze bottles and drizzle decoratively over one side of both cake tiers.
  • Use leftover buttercream to attach the firm candy brushstrokes to the opposite side of the cake; arrange them upright on both tiers. Press a few small brushstrokes into the frosting on top of the cake so they also stand upright. Use as many candy brushstrokes as possible to fill up one side of the cake.
  • Before serving, arrange fresh sliced citrus on the edges of the candy-drizzled side of the cake. Tuck fresh mint between the fruit and candy brushstrokes. Present to delighted guests.
  • To serve, move aside the fruit slices and cut the cake into pieces. Serve the fruit slices alongside pieces of cake, if desired.

CITRUS-GLAZED POUND CAKE



Citrus-Glazed Pound Cake image

This citrusy loaf gets a thorough coating of an intoxicating glaze that helps keep this pound cake moist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon zest plus 2 teaspoons lemon juice
1 teaspoon orange zest plus 1 tablespoon orange juice
5 large eggs
1/2 teaspoon coarse salt
1 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon orange juice

Steps:

  • Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, lemon zest and juice, orange zest and juice, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.
  • Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack.
  • Make a glaze by whisking together confectioners' sugar, lemon juice, and orange juice until smooth. Pour citrus glaze over cooled cake. Slice cake and serve.
  • To store, wrap unglazed cake in plastic and keep at room temperature, up to 3 days, or wrap it in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

Nutrition Facts : Calories 491 g, Fat 26 g, Fiber 1 g, Protein 7 g

LEMON SPONGE CAKE



Lemon sponge cake image

Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat

Provided by Esther Clark

Categories     Afternoon tea, Dessert

Time 1h20m

Yield Serves 10-12

Number Of Ingredients 11

175g unsalted butter , softened, plus extra for the tin
175g golden caster sugar
3 large eggs
3 large unwaxed lemons , zested, plus 4-4 ½ tbsp juice
250g self-raising flour
½ tsp baking powder
100g Greek yogurt
400g icing sugar
lemon zest or candied peel, to serve (optional)
2 large lemons
200g granulated sugar

Steps:

  • Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
  • Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
  • Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
  • When you're ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
  • To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.

Nutrition Facts : Calories 409 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

CITRUS POKE CAKE



Citrus Poke Cake image

Old-fashioned citrus snack cake tastes even better the day after it is made. It is perfect for picnics or gatherings because it transports easily and is so good chilled.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 15

1 cup 2% milk
2 tablespoons white vinegar
1/2 cup butter, softened
1-2/3 cups sugar, divided
1 large egg, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup raisins
2/3 cup sweetened shredded coconut or chopped walnuts
1 tablespoon grated orange zest
2 teaspoons grated lemon zest
1/2 cup orange juice
3 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour a 13x9-in. baking pan. In a small bowl, mix milk and vinegar; let stand 5 minutes., In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in milk mixture and egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in raisins, coconut and orange and lemon zests. Pour batter into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean., Meanwhile, in a small saucepan, bring juices and remaining sugar to a boil. Reduce heat; cook and stir until sugar is dissolved. Remove cake from oven; place on a wire rack. Poke holes in warm cake with a skewer or chopstick. Pour sugar mixture evenly over cake.

Nutrition Facts : Calories 259 calories, Fat 8g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 241mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

CITRUS SPONGE CAKE



Citrus Sponge Cake image

A co-worker brought this into a work luncheon and I begged her for the recipe after tasting it. She drizzled the slices with an orange syrup, but she didn't give me that recipe. I think it could be made by combing 2 tbsp of orange juice with enough powdered sugar to make a drizzable icing.

Provided by Aunt Willie

Categories     Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 11

3 egg yolks
1 cup sugar, divided
2 teaspoons hot water
1/2 cup orange juice, room temp
1 1/4 teaspoons vanilla extract
3/4 teaspoon grated orange peel
1/4 teaspoon grated lemon peel
1 1/2 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
6 egg whites

Steps:

  • Preheat oven to 350 degrees.
  • Beat egg yolks until slightly thickened.
  • Gradually add 3/4 cup of sugar and hot water to yolks, beating until thick and lemon colored.
  • Blend in orange juice, vanilla, orange and lemon peels.
  • Sift together cake flour, baking powder and salt.
  • Add to wet ingredients.
  • In a separate bowl, beat egg whites until soft peaks form.
  • Add remaining 1/4 cup sugar, a tablespoon at a time until stiff peaks form.
  • Fold 1/4 of the egg white mixture into batter until incorporated. Fold in remaining egg whites.
  • Spoon into an ungreased 10 inch tube pan.
  • Bake at 350 degrees for 20-25 minutes, or until cake springs bake when pressed lightly.
  • Immediately invert pan and cool.

Nutrition Facts : Calories 1844.2, Fat 14.5, SaturatedFat 4.7, Cholesterol 566.4, Sodium 1392, Carbohydrate 378.8, Fiber 4, Sugar 213.2, Protein 46.6

STICKY CITRUS SPONGE CAKE



Sticky citrus sponge cake image

A great dessert to feed a crowd at the end of a Sunday lunch - it's like a baked version of a steamed syrup sponge

Provided by Sara Buenfeld

Categories     Dessert, Treat

Time 1h10m

Yield Cuts into 10

Number Of Ingredients 8

4 medium oranges
6 tbsp golden syrup , plus extra to serve, optional
200g butter , at room temperature, plus extra for greasing
200g soft brown sugar
200g self-raising flour
1 tsp baking powder
100g ground almond
4 large eggs

Steps:

  • Heat oven to 180C/160C fan/gas 4. Finely grate the zest from 2 oranges into a large bowl. Cut the peel and pith from all the oranges with a serrated knife, and slice quite thickly.
  • Drizzle the golden syrup evenly over the base of a greased 23cm round cake tin. There is no need to line the tin and it shouldn't have a loose bottom otherwise the syrup will bubble through. Arrange the best orange slices on top of the syrup and finely chop any that don't fit.
  • Put all the remaining ingredients in the bowl with the zest and chopped orange. Beat with an electric hand mixer until smooth. Spoon on top of the oranges, spread lightly and make a deep hollow in the centre of the mix with the back of a spoon - this will ensure that the cake rises evenly.
  • Bake for 45-50 mins until firm when pressed. Allow to settle for 5 mins before turning out. Drizzle with golden syrup if you like, and serve with custard or ice cream.

Nutrition Facts : Calories 442 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.73 milligram of sodium

CITRUS SPONGE CAKE WITH STRAWBERRIES



Citrus Sponge Cake with Strawberries image

Provided by Abigail Kirsch

Categories     Cake     Fruit Juice     Mixer     Citrus     Fruit     Dessert     Bake     Passover     Strawberry     Lemon     Orange     Spring     Kosher

Number Of Ingredients 18

For cake:
Potato starch (for dusting cake pan)
2 teaspoons vegetable oil
1/2 cup matzoh cake meal
3/4 cup potato starch
8 extra-large eggs, separated, at room temperature
1 cup sugar
1/4 cup orange juice
Juice of 1 large lemon
1 teaspoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
For strawberries:
3 pints strawberries, stemmed, washed, and thinly sliced
1/2 cup orange juice
1 tablespoon sugar

Steps:

  • 1. Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with the oil and dust with potato starch.
  • 2. Sift the cake meal and potato starch together over a piece of foil and set aside.
  • 3. In the bowl of an electric mixer, beat the egg yolks on medium speed for 3 minutes, until golden yellow and thick. Add the sugar slowly. Continue to beat 3 minutes more.
  • 4. With the mixer on low, gradually add the orange juice, lemon juice, orange zest, and lemon zest. Add the vanilla and almond extract. Gradually add the matzo meal mixture to the batter. Mix gently until well blended.
  • 5. In a clean bowl, beat the egg whites with the whisk attachment of the electric mixer until foamy. Add the salt and beat until the whites hold glossy peaks. Gently fold the egg whites into cake batter with a spatula. Pour the batter into the springform pan and bake for about 50 minutes, or until a cake tester comes out clean. Cool the cake in the pan, then loosen the sides. Cool completely.
  • 6. Cut the cake into 12 wedges, or carefully slice the cake in half horizontally with a serrated knife and cut into 6 wedges to make 12 total wedges.
  • 7. Toss the strawberries with the orange juice and sugar 30 minutes before serving the cake. Spoon the strawberries over each cake wedge and serve.

CITRUS SPONGE CAKE



Citrus Sponge Cake image

Number Of Ingredients 11

2 1/4 cups plain cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
6 large eggs, sperated, at room temperature
1 1/4 cups sugar
1 1/2 teaspoons orange zest
1 1/2 teaspoons grated lemon zest
3/4 cup freshly squeezed orange juice
1/2 cup extra-virgin olive oil
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar

Steps:

  • 1 Place the oven rack in the lower third of the oven. Preheat the oven to 325°F. In a large bowl, sift together the flour, baking powder, and salt. 2 In a large bowl with an electric mixer, beat the egg yolks, 1 cup of the sugar, the orange and lemon zests, the orange juice, oil, and vanilla extract until smooth, about 5 minutes. With a rubber spatula, fold the liquid into the dry ingredients. 3 In another large bowl with clean beaters, beat the egg whites on medium speed until foamy. Gradually add the remaining 1/4 cup of sugar and the cream of tartar. Increase the speed to high. Beat until soft peaks form when the beaters are lifted, about 5 minutes. Fold the whites into the batter. 4 Scrape the batter into an ungreased 10-inch tube pan with a removable bottom. Bake 55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. 5 Place the pan upside down on a cooling rack and let the cake cool completely. Run a thin-blade knife around the inside of the pan to loosen the cake. Lift out the cake and the bottom of the pan. Slide the knife under the cake and remove the pan bottom. Serve immediately, or cover with an overturned bowl and store at room temperature up to 2 days. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CITRUS CAKE



Citrus Cake image

Make and share this Citrus Cake recipe from Food.com.

Provided by English_Rose

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 10

1/2 cup margarine
1 1/4 cups superfine sugar
3 cups self-raising flour (all-purpose flour with baking powder)
4 eggs
1 cup orange juice, and
lemon juice, mixed
2 1/2 cups icing sugar (frosting)
3/4 cup margarine
2 tablespoons orange juice
2 tablespoons lemon juice (or lime juice)

Steps:

  • Preheat the oven to 320F
  • Mix the margarine and sugar together and cream until light and fluffy.
  • Then beat in the eggs, one at a time.
  • Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin measuring 8"x12"x1½" which has been lined with baking parchment and spread evenly.
  • Bake in the pre-heated oven for roughly 35 minutes.
  • Allow the cake to cool in the tin before removal and storage in an air-tight container.

Nutrition Facts : Calories 739.5, Fat 31.4, SaturatedFat 5.8, Cholesterol 105.8, Sodium 963.5, Carbohydrate 107.8, Fiber 1.4, Sugar 71.2, Protein 8.4

More about "citrusspongecake recipes"

SUNNY CITRUS CAKE - SAVING ROOM FOR DESSERT
sunny-citrus-cake-saving-room-for-dessert image
2019-04-18 Bring the water and sugar to a boil in a deep saucepan or skillet large enough to hold the sliced citrus in a single layer. Reduce the heat to maintain a low simmer. Add the sliced citrus and cook for 10-15 minutes, …
From savingdessert.com


CITRON CAKE - BAKE FROM SCRATCH
citron-cake-bake-from-scratch image
Preheat oven to 350°F (180°C). Butter and flour 3 (6-inch) round cake pans; line pans with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, …
From bakefromscratch.com


BLUEBERRY CITRUS SPONGE CAKE | CANADIAN LIVING
blueberry-citrus-sponge-cake-canadian-living image
2009-07-07 Method. In large bowl, whisk together cake-and-pastry flour, granulated sugar, baking powder and salt. In separate bowl, whisk together oil, orange rind and juice, lemon rind and juice, and vanilla; beat into dry …
From canadianliving.com


SPONGE CAKE - ITALIAN RECIPES BY GIALLOZAFFERANO
sponge-cake-italian-recipes-by-giallozafferano image
How to prepare Sponge cake. To prepare the sponge cake, break the eggs into the bowl of a stand mixer 1, then take the vanilla bean, cut it in half and remove the seeds 2 with the blade of a smooth knife. Add them to the eggs 3. with a …
From giallozafferano.com


39 CITRUS DESSERT RECIPES FOR PIES, CAKES, BAR COOKIES, AND …
39-citrus-dessert-recipes-for-pies-cakes-bar-cookies-and image
2017-12-07 Orange Sweet Rolls. Inspired by the All Steak restaurant in Cullman, Alabama, these thinly-rolled, brightly-flavored orange rolls have both zest and juice, giving them an intoxicating aroma and a ...
From epicurious.com


NONNA'S SPONGE CAKE - MANGIA BEDDA
nonnas-sponge-cake-mangia-bedda image
2015-12-05 Sift the flour and baking powder and stir into the egg mixture. Finally, beat the egg whites until stiff peaks form. Fold half the egg whites into the batter, then carefully stir in the remaining half. Grease the cake …
From mangiabedda.com


THE BEST SPONGE CAKE: SOFT AND MOIST - SIMPLY TRINI …
the-best-sponge-cake-soft-and-moist-simply-trini image
2008-12-24 Cream sugar and butter until smooth. Beat the eggs. Add one at a time. Mix the lemon juice and milk. Fold in a ⅓ flour and a ⅓ lemon juice and milk liquid, repeat. Beat in the vanilla essence. Pour into greased pan and bake in …
From simplytrinicooking.com


CITRUS SYRUP CAKE - QUEEN FINE FOODS
citrus-syrup-cake-queen-fine-foods image
Allow to cool for 20 minutes before inverting onto a wire rack. Best served warm with a generous dollop of cream. This recipe is best suited as a single layer or loaf cake due to the delicious crust that forms on top of the loaf during baking. …
From queen.com.au


CITRUS CAKE - BAKE FROM SCRATCH
citrus-cake-bake-from-scratch image
In a large skillet, heat sugar, ¾ cup water, and lemon juice over medium heat until sugar is dissolved. Add citrus slices, and simmer gently, keeping slices in a single layer, turning occasionally, until slightly translucent and rinds are softened, 14 …
From bakefromscratch.com


ITALIAN SPONGE CAKE - PAN DI SPAGNA RECIPE - AN ITALIAN IN MY …
2021-01-08 Instructions. Pre-heat the oven to 320F (160C) Grease and flour an 8 inch (20 cm) cake pan (springform if you have one). In a medium bowl sift together the flour and corn …
From anitalianinmykitchen.com


BEST CITRUS MADELEINES RECIPES | DESSERT | FOOD NETWORK CANADA
2015-10-08 Directions. Step 1. Whip the eggs with the sugar, citrus zest and vanilla with electric beaters or in a stand mixer fitted with the whip attachment on high speed until the eggs are …
From foodnetwork.ca


SPONGE CAKE WITH CITRUS SAUCE RECIPE | EAT SMARTER USA
Using a hand mixer, beat the eggs and sugar together until light and creamy. Add the lemon zest, salt and heavy cream and mix well.
From eatsmarter.com


LEMON SPONGE CAKE WITH CANDIED CITRUS | THE NOSHER
2015-03-24 Directions. Make the cake: Pre-heat oven to 350. Grease a 9” springform pan with the oil or cooking spray; dust with potato starch. Beat the egg yolks in an electric mixer on …
From myjewishlearning.com


EASY VICTORIA SPONGE CAKE RECIPE- A FAMILY’S FAVORITE
2020-08-26 The inside of the pans should be covered with sugar. Preheat the oven to 160 degree Celsius or 320 degree Fahrenheit convection heat. First start with beating the egg …
From twosisterslivinglife.com


CITRUS POPPY SEED CAKE (EASY RECIPE!) - MY BAKING ADDICTION
2020-12-18 Preheat oven to 350 F. Spray a bundt pan with cooking spray. Set aside. In a large bowl, beat together the orange juice, oil, and eggs until combined. Add in the cake mix; mix …
From mybakingaddiction.com


LEMON SPONGE CAKE : CITRUS UNDERTONES CAREFREE AND CAPTIVATING
2014-12-28 Ingredients 1 cup shortening 2 ¼ cups white sugar 2 tsp. vanilla extract 1 tbsp. lemon juice 1-2 tsp. lemon peel grated 6 large eggs separated 3 cups all purpose flour sifted 1 …
From simplytrinicooking.com


EASY LEMON CAKE (ALL-IN-ONE LEMON SPONGE) - CHARLOTTE'S LIVELY …
2019-05-16 Split the mixture equally between the pre-prepared tins. Use the back of a spoon to spread the mixture evenly in the tins. Bake for 30-35 minutes. To check if the cake is cooked …
From charlotteslivelykitchen.com


CITRUS SPONGE CAKE - THE SUM OF ALL SWEETS
2020-01-15 Instructions Preheat oven to 335 Combine buttermilk 1 and oil; set aside. Combine buttermilk 2 with eggs, zest, juice and vanilla. Mix to combine and break up eggs; set aside. …
From thesumofallsweets.com


12 REFRESHING CITRUS CHEESECAKES | ALLRECIPES
12 Refreshing Citrus Cheesecakes. By Mackenzie Schieck December 16, 2020. Credit: Dianne. When you add citrus to a classic homemade cheesecake, you get pretty much the perfect …
From allrecipes.com


SOFT AND FLUFFY CHINESE SPONGE CAKE (CHIFFON CAKE) - MOCHI MOMMY
2021-03-31 Instructions. Preheat oven to 350 degrees F. In a metal or glass bowl, beat egg whites until frothy. With the mixer still running, gradually pour in 1/2 cup sugar and cream of …
From mochimommy.com


BERRY SPONGE CAKE WITH CITRUS AND MASCARPONE CREAM | IGA RECIPES
Recipes to discover. Prep time 15 minutes. Cook time 1 hour 30 minutes. Exotic Fruit Cheesecake. Prep time 30 minutes. Cook time 1 hour . Upside-Down Pear Spice Cake. Prep …
From iga.net


UPSIDE DOWN WINTER CITRUS CAKE - BROMA BAKERY
2017-01-09 Instructions. Preheat oven to 350°F. Line a 9 inch cake pan pan with parchment paper so that it covers the bottom and goes up the sides of the pan. Fold parchment paper so …
From bromabakery.com


SIMPLY DELICIOUS CITRUS SPONGE CAKE - BETTER HOMES & GARDENS
Carefully cut cake into two horizontal layers. Sprinkle cut surfaces of cake layers with orange liqueur or orange juice. Place one layer on serving plate.
From bhg.com


CITRUS SOUR CREAM POUND CAKE RECIPE - BOSTON GIRL BAKES
2019-05-20 Position a rack in the center of your oven and preheat to 350°F/177°C. In a large bowl, sift together the flour, salt, baking powder, and baking soda. Set aside. In a second small …
From bostongirlbakes.com


LEMON SPONGE CAKE - ERREN'S KITCHEN
2020-05-25 Preheat the oven to 180°C or 350°F and grease two 8-inch cake pans. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Mix in the eggs one at a …
From errenskitchen.com


BEST CITRUS UPSIDE DOWN CAKE RECIPE - DELISH
2021-03-12 In a large bowl using a hand mixer, beat butter, sugars, thyme, and orange zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add …
From delish.com


CITRUS POUND CAKE. WHERE EVERYTHING BEGAN. - JULS' KITCHEN
2015-07-01 Let the cake batter rest in the fridge for a few hours, then pour it into a loaf pan lined with parchment paper. Preheat oven to 180°C (350°F, gas mark 4) and bake the pound cake …
From en.julskitchen.com


CITRUS SPONGE CAKE BERRY TRIFLE - THE CREATIVE EATS
2019-04-15 Citrus Sponge Cake Berry Trifle. Written by sgauley Published on April 15, 2019 in Dessert. Jump to Recipe · Print Recipe. Passover is definitely not the holiday you think of for …
From thecreativeeats.com


ITALIAN CITRUS RING CAKE -ONLY 10 MINUTES TO MAKE!
2016-05-24 Instructions. Preheat the oven to 350℉ (175°C) . Grease and flour (or use non-stick spray) a 10-inch bundt pan. In a medium bowl,sift together flour, baking powder and salt. Set …
From shelovesbiscotti.com


THE BEST CHINESE SPONGE CAKE, CHIFFON CAKE - ASSORTED EATS
2021-05-30 Bake and Cool. Pour the cake batter into an ungreased chiffon cake pan. Bake at 350F for 30 minutes, then 300F for 30 minutes. Remove the cake from the oven and drop it …
From assortedeats.com


RECIPE: LEMON DRIZZLE CAKE - HOW TO MAKE A SIMPLE LEMON …
2022-07-08 Rub some butter around the inside of a 1kg/2lb loaf tin or insert a baking liner. Sieve the flour and baking powder into a bowl, stir to combine and set aside. Chop the butter into …
From countryandtownhouse.com


CITRUS SPONGE CAKE - GLUTEN FREE CLUB
2021-07-13 Citrus Sponge Cake 0 comments By Angie Halten. With lemon and orange inside, this cake smells as good as it tastes. Angie Halten. With lemon and orange inside, this cake …
From glutenfreeclub.com


6 INCH SUNSHINE CITRUS CAKE - SALLY'S BAKING ADDICTION
2022-03-01 Makes 1 heaping cup. Make the cake: Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment …
From sallysbakingaddiction.com


TRIPLE-CITRUS POUND CAKE | BETTER HOMES & GARDENS
Step 2. In a small bowl combine milk, the 2 teaspoons grapefruit peel, the 2 teaspoons lime peel, the 2 teaspoons orange peel, and the grapefruit juice. Mix well. Step 3. In a large bowl …
From bhg.com


CITRUS POUND CAKE > CALL ME PMC
Stir in 2 tsp orange zest, 1 tsp lemon zest and 1/4 c fresh lemon juice. Pour batter into a greased and floured 10 inch Bundt pan. (I used 3 smaller Bundt pans.) Bake at 325 degrees for 1 hour …
From callmepmc.com


Related Search