Whole Citrus Cake
A moist and fragrant cake made with whole citrus fruits for a burst of natural flavor.
20 mins
Prep Time
50 mins
Cook Time
8
Servings
Ingredients
- 2 whole oranges
- 1 whole lemon
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Nutrition Facts
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Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Wash the oranges and lemon thoroughly. Cut them into quarters, remove any seeds, and blend them (peel included) into a smooth puree in a food processor.
In a large bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat the eggs and sugar until light and fluffy. Gradually add the vegetable oil and vanilla extract, mixing well.
Fold the citrus puree into the egg mixture, then gently combine with the dry ingredients until just incorporated.
Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar or drizzle with a simple glaze before serving, if desired.
Chef's Tips
- Citrus Selection: Use organic citrus fruits since the peel is included in the cake for maximum flavor.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Variations: Try using a mix of different citrus fruits like grapefruit or lime for unique flavor profiles.
- Texture Tip: For a lighter texture, separate the eggs and beat the whites to stiff peaks before folding them into the batter.
- Serving Suggestion: Pair with whipped cream or a dollop of Greek yogurt for added richness.
