Citrilicious Cake

What a delightful name, Citrilicious Cake! This cake has the flavours of three different citruses. Oranges, lemons and limes! I just love citrus! Don't you?

Just as the name sounds, this is delicious as in citri-licious! The cake is moist, soft and all the citrus flavours in one cake! When I read that the recipe calls for only 3/4 cup sugar, I was totally surprised, as most recipes usually calls for at least 2 cups of sugar and I would always reduce the amount of sugar calls for, but not for this. The sweetness for me is just right. This is my kind of cake!

The citrus buddies ; oranges, lemons and limes.

Seeing that the amount of sugar should be just right, I went ahead with the glaze. I'm glad I did. I only did half of the lemon glaze recipe as I wanted to drizzle on the cake, not coat the cake completely. The sweet lemony glaze goes well with the not-too-sweet cake. If you really like your cake sweet, then I would suggest to make the full glaze recipe and completely coat the cake instead.

The orange, lemon and lime zest all in a slice of Citrilicious Cake.

Good with a cup of tea. I had mine with warm Chinese Tea.

I'm sharing this lovely cake with
Cookbook Sundays at Mom's Sunday Cafe

Full Plate Thursday at Miz Helen's Country Cottage
Recipe Swap Thursday at Prairie Story

Baking with Bizzy at Bizzy B. Bakes
Sweet Tooth Friday at Alli n Son
Sweets For A Saturday at Sweet As Sugar Cookies

Citrilicious Cake
(adapted from "Kiss My Bundt" by Chrysta Wilson)
2-1/2 cups flour
2-1/2 teaspoon baking powder
1/2 tsp salt
3/4 cup unsalted butter
3/4 cup sugar
3 eggs, at room temperature
zest of 2 medium oranges
zest of 1 medium lemon
zest of 1-1/2 limes
1 teaspoon pure orange extract (optional)*
1/2 teaspoon pure lemon extract (optional)*
1-1/4 cup whole milk


* The natural extracts are optional but will intensify the citrus flavours of the cake.

1. Preheat the oven to 350 degrees.
2. Sift flour and baking powder and salt together. Set aside.
3. Beat butter until soft, about 2 minutes.
4. Slowly add the sugar. Mix for about 2 minutes.
5. Crack eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional 2 minutes.
6. Add zest and extracts.
7. Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed.
8. Transfer batter to cake pan, that have been coated with a baker's cooking spray that includes flour (or greased and floured), filling until cavity is about 3/4 full.
9. Bake cake until an inserted toothpick or cake tester comes out clean - about 40 minutes for a big bundt.
10. Invert cake onto a cooling rack or serving plate. If cake resists, cool in the pan for 15 minutes before inverting. (If cake still resists, cool an additional 15 minutes in the pan). Cool completely before frosting, at least 1 hour for a big bundt.

Lemon Glaze:

2 cups powdered sugar, sifted

juice of 1-2 lemons

1. Put sifted powdered sugar in a small mixing bowl.
2. Using a whisk, add lemon juice to powdered sugar, 1 tbsp at a time until sugar is completely dissolved and mixture is just thin enough to pour over cake.

For Lime Glaze : Just substitute juice of 2-3 limes replacing the lemon juice)

(my notes : I just make half of the glaze recipe to drizzle over cake. If you want to cover the whole cake, then make full recipe).