Calling all Citrus fans! I have a special treat for you guys – a stunning sunshine citrus cake with cream cheese frosting. The name says it all! A citrus-packed dessert radiates a dazzling glow of sunshine. It might look simple, but trust me, you will come back for more after the first morsel. Let’s see my easy recipe!
This Moist Citrus Cake Is Always A Best-seller
The flavor itself is a hit!
This cake is a dream come true for citrus fans. The sweet-tart lemon curd filling beautifully cuts through the moist cake and creamy frosting, rounding off the flavor profile to perfection. Imagine each bite bursting with a refreshing blend of lemon, lime, and orange notes from the inside out. It’ll definitely pick you up in a drowsy afternoon in no time, giving you a delightful dose of dopamine.
It’s a breeze to make!
If you’ve ever whipped up white cake before, this recipe should be a walk in the park! With a 3-layer, 6-inch cake like this, you won’t have to sweat with too many ingredients and steps while baking. The star of this cake is the lemon curd, which is a snap to make. This lemon curd also comes in handy in other recipes like lemon meringue pie and lemon cupcakes.
Now, roll up your sleeves and head to the kitchen!
19 Basic Steps To Make Sunshine Citrus Cake
The Lemon Curd
Step 1
Got a double boiler? Great! But don’t fret if you don’t have one around; simply place a heatproof glass bowl over a saucepan so its bottom doesn’t touch the water.
Fill the top pot (of the double boiler) or the bowl (of the DIY one) with about 2 inches of water and put it on a stovetop over high heat.
Once you see it bubble, turn the heat to low and let the water simmer.
Step 2
Add a whole egg, egg yolks, lemon juice, lemon zest, salt, and granulated sugar to the bowl or the top pot. Constantly whisk the mixture using a silicone whisk until incorporated. You’ll want to steer clear of a metal whisk because it might leave an off-putting metallic aftertaste.
Step 3
Keep whisking over low heat as the curd thickens, resembling a thick soup or hollandaise sauce. It usually takes me around 10 minutes. Requires some arm muscles, you know.
If you’re a stickler for precision, check the curd’s temperature using an instant-read thermometer. Does it read 160°F or 71°C? If yes, it’s time to take the pan off the heat.
Pro tip: The curd still looks runny? Increase the heat a bit and continuously whisk the mixture. It should become thicker soon.
Step 4
Cut the unsalted butter into 6 small cubes and toss into the bowl of warm curd. Keep whisking until it melts and folds in completely, thanks to the lingering heat. Now, you get about 1 cup of lemon curd.
Transfer the curd into a bowl or a jar and gently press a sheet of plastic wrap directly onto its surface. This acts as a seal to prevent a film coating on top.
Place it in the fridge for faster cooling. The curd will become thicker as it cools. Once completely cool, you can peel off the plastic wrap.
The Cake
Step 5
Let your oven preheat to 350°F or 177°C. Grease three 6” round baking pans with oil or nonstick spray. Then, line them with parchment paper and grease the paper again.
This double-greasing method allows you to easily free the cake from the pan and peel off the paper without tearing the delicate edges. Also, I recommend using parchment paper rounds, saving you the hassle of cutting and fitting it into each pan.
Step 6
Grab a medium bowl and mix the flour, salt, and baking powder together. Set it aside.
Step 7
Toss ½ cup of unsalted butter and 1 cup of granulated sugar in a mixing bowl and beat them on medium-high using an electric mixer with a whisk or paddle attachment. The mixture should blend well after 1 minute.
Step 8
Scrape down any lingering bit on the bowl’s side using a rubber spatula. Then, add 1 ½ tablespoons of citrus zest, including orange, lime, and lemon zest.
Continue beating the mixture on medium-high for 2 minutes until creamy.
Step 9
Fold in pure vanilla extract and eggs on medium-high until combined. Scrape down the bowl’s side in between so all the mixture becomes smooth and creamy like a dream. If you still spot some solid bits, continue beating until incorporated.
Step 10
Toss half of the dry ingredients (step 6), half of the fresh-squeezed citrus juice, and half of the whole milk into the bowl. It doesn’t need to be spot-on, so you can eyeball it.
Turn the mixer to low speed and beat the mixture until mostly blended. Let the remaining flour mixture, citrus juice, and whole milk join the cake mix. Keep beating on low until incorporated.
Grab a whisk and stir the mixture by hand to check if there’s any remaining large lumps, but a few small lumps are totally fine. It will yield about 3 ½ to 4 cups of slightly thick batter.
Pro tip: Don’t go overboard with the mixing! Doing so will make your cake dense and chewy, which is way less appetizing.
Step 11
Pour the batter equally into the three prepared pans, ensuring even layers after baking. Tap the pans on the counter to release any air pockets. Then, pop it in the preheated oven for 18 to 21 minutes.
You can check its doneness with a small toothpick. Poke it into the cakes’ center. If it comes out clean or with only a few crumbs, you’re good to go!
Step 12
Let the cakes cool on a wire rack for about half an hour while still sitting in the pans. After that, free them from the pans, and place them on a wire rack to completely cool before assembling and frosting.
The Whipped Cream Cheese Frosting
Step 13
Add 6 ounces of block cream cheese to a medium bowl. Beat it on medium-high using a stand or hand-held mixer with a paddle and whisk attachment for around 1 minute until creamy. Scrape down the bowl in between and continue mixing until smooth if there are still lumps.
Pro tip: Don’t turn to cheese spread! It’s the recipe for a soft, spreadable frosting – quite a deal-breaker. You might have to cut around 6 ounces of full-fat cream cheese from the 8-ounce brick.
Step 14
Fold in ¾ cup of confectioners’ sugar and 1 ½ teaspoons of vanilla extract at medium speed until lump-free. It might take around 2 to 3 minutes.
Scrape down the bowl and stir up the bottom. You can mix again if needed.
Step 15
Reduce the mixer to low speed and slowly pour the cold cream into the bowl while beating with a whisk attachment. Once you’ve poured all the cream, crank up the mixer to high speed and beat for 1 to 2 minutes until stiff peaks form.
Keep a sharp eye while whipping to reach the desired consistency. Here, we aim for 3 ½ cups of airy, thick frosting with stiff peaks.
If the frosting looks soupy, keep whipping it at high speed to introduce more air and puff it up. What if it becomes curdled or chunky? The bad news is that you might have overbeaten it. Whisk in about 1 tablespoon of heavy cream by hand to smooth it out.
Lemon Curd Frosting Filling
Step 16
Scoop 1 cup of the freshly made whipped frosting in a separate bowl. Fold in 3 tablespoons of lemon curd, and tada! You have a fluffy, sweet-tart filling for the sunshine cake. Remember that the curd should be completely cool before stirring it into the frosting, or else, it might break down the frosting.
Assembling and Garnishing
Step 17
The cakes must completely cool down now, right? If they are a bit domed, use a long serrated knife to even them out.
Put one layer on a serving plate, a cake turntable, or a cake stand, and evenly top it with half of the lemon curd filling. Place the second layer over it and dress it with the remaining curd.
Put the final layer on and cover it with a super thin whipped frosting layer using a flat icing spatula or a bench scraper, both on top and around the sides. We want a crumb coat here, just like the pineapple coconut cake.
Refrigerate the cake for around half an hour without covering it.
Step 18
Once all the layers have settled, pop the cake out of the fridge and frost it evenly with the remaining cream cheese frosting. Smooth out the cake using an icing spatula or a bench scraper.
Give the frosted, uncovered cake another 30-minute chilling session so the frosting can set.
Step 19
Remove the chilled crumb-coated cake from the refrigerator, slice it with a clean, sharp knife and dig in! You can top it with some fresh lemon and orange slices and the remaining lemon curd for extra pizzazz and citrus flavor.
This sweet dessert is better enjoyed within a few hours at room temperature. Store the leftover cake in the fridge for up to 5 days, covered tightly. If you want to retain its freshness for longer, let it chill in the fridge for 45-60 minutes and freeze it for 2-3 months.
Baking Tips
Other Cake Sizes
With 3 ½ to 4 cups of batter, it can fit into different pan sizes. You can pour the batter into three 8” round pans and bake for 21 to 26 minutes to make a stunning 3-layer 8” cake. Or else, fill 12 muffin liners to ⅔ and bake for 18-22 minutes, and you’ll get a dozen scrumptious bite-sized treats.
Some Notes On The Lemon Curd
I usually toss in 4 egg yolks when preparing lemon curd. But after experimenting with 1 whole egg and 2 egg yolks, I find this combination yields a thicker texture. Also, you can swap the lemon juice and zest for lime with the same amount. If you are team orange or grapefruit, I recommend replacing only half of the lemon zest and juice to balance the tangy note.
Making The Cake Ahead
Good news for busy bees! You can prepare the lemon curd in advance and store it in the fridge for 10 days or in the freezer for up to 6 months. On the night before the party, you can whip up the unfrosted cake layers, cover them, and let them sit at room temperature overnight. But the frosting might separate or dry out if you make it too early, so save this part for later when you’re about to serve the cake.
FAQs
Can I Use Other Citrus?
Of course! Feel free to switch to grapefruits, oranges, or mandarins, both partially and fully.
What Can I Use Instead Of Cream Cheese Frosting?
Lemon curd frosting, lemon buttercream frosting, mascarpone frosting, or orange cream cheese frosting can work just fine.
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Happy baking!
Discover More Unique Cake Recipes:
Sunshine Citrus Cake
Ingredients
Lemon Curd
- 2 egg yolks
- 1 whole egg
- ⅔ cup granulated sugar
- 6 tbsp softened, unsalted butter, room temperature
- 1 tbsp lemon zest (from 1 lemon)
- ⅓ cup fresh lemon juice (squeezed from 2 to 3 lemons)
- ⅛ tsp teaspoon salt
Cake
- 1 ¾ cups spooned and leveled all-purpose flour
- 2 eggs, room temperature
- 2 tsp baking powder
- ½ cup or 8 tbsp softened, unsalted butter, room temperature
- 1 cup granulated sugar
- 1 ½ tbsp citrus zest (a mix of lime, lemon, and orange)
- 1 ½ tsp pure vanilla extract
- ½ cup whole milk, room temperature
- ⅓ cup fresh citrus juice (a mix of lime, lemon, and orange)
- ½ tsp salt
Whipped Frosting
- 6 oz softened full-fat brick cream cheese, room temperature
- 1 ½ cups heavy whipping cream or heavy cream (keep it cold!)
- ¾ cup confectioners’ sugar
- 1 ½ tsp pure vanilla extract
- Citrus fruit slices or citrus twists for optional garnish
Instructions
The Lemon Curd
- Grab a double boiler or place a heatproof bowl over a saucepan so its bottom doesn’t touch the water. Fill the top pot or the bowl with 2 inches of water and heat it on high. Once bubbling, turn the heat to low and let the water simmer.
- Add egg, egg yolks, lemon juice, lemon zest, salt, and granulated sugar to the bowl or the top pot. Constantly whisk the mixture using a silicone whisk until incorporated.
- Keep whisking over low heat as the curd thickens, resembling a thick soup or hollandaise sauce. Take the pan off the heat after 10 minutes or when it reaches 160°F or 71°C.
- Cut 6 small cubes of butter and whisk it into the warm curd until it melts and folds in completely, yielding 1 cup of lemon curd.
- Transfer the curd into a bowl or a jar and gently press a sheet of plastic wrap directly onto its surface. Refrigerate it for faster cooling and thickening.
The Cake
- Preheat your oven to 350°F or 177°C. Grease three 6” round cake pans, line them with parchment paper, and grease the paper again.
- Mix the flour, salt, and baking powder together in a medium bowl. Set aside.
- Toss ½ cup of unsalted butter and 1 cup of granulated sugar in a mixing bowl and beat them on medium-high for 1 minute using an electric stand or hand-held mixer with a whisk or paddle attachment.
- Scrape down the bowl and add 1 ½ tablespoons of citrus zest, including orange, lime, and lemon zest. Continue beating the mixture on medium-high for 2 minutes until creamy.
- Fold in pure vanilla extract and eggs on medium-high until combined. Scrape down the bowl and continue beating until incorporated (if needed).
- Toss half of the dry ingredients (step 6), half of the citrus juice, and half of the whole milk into the bowl. Beat the mixture on low until mostly blended. Fold in the remaining flour mixture, citrus juice, and whole milk on low until incorporated. Whisk the mixture by hand several times to smooth it out, but a few small lumps are okay.
- Pour the batter equally into the three prepared pans. Tap them on the counter to release any air pockets, and bake for 18-21 minutes. It’s ready if an inserted toothpick comes out clean.
- Let the cakes cool on a wire rack for about half an hour while still sitting in the pans. Then, remove them from the pans and place them on a wire rack to completely cool.
The Whipped Cream Cheese Frosting
- Beat 6 ounces of cream cheese in a medium bowl on medium-high using a stand or hand-held mixer with a paddle and whisk attachment for around 1 minute until creamy. Scrape down the bowl and continue mixing until smooth (if needed).
- Fold in ¾ cup of confectioners’ sugar and 1 ½ teaspoons of vanilla extract at medium speed until lump-free, around 2 to 3 minutes. Scrape down the bowl and stir up the bottom.
- Slowly pour the cold cream into the bowl while beating on low with a whisk attachment. Once you’ve poured all the cream, crank up the mixer to high speed and beat for 1 to 2 minutes until stiff peaks form. Keep whipping if the frosting looks soupy. If it’s curdled or chunky, whisk in about 1 tablespoon of heavy cream by hand to smooth it out.
Lemon Curd Frosting Filling
- Mix 1 cup of the freshly made whipped frosting with 3 tablespoons of lemon curd in a separate bowl.
Assembling and Garnishing
- Use a long serrated knife to even out the cakes if they are domed. Put one layer on a serving plate, a cake turntable, or a cake stand, and evenly top it with half of the lemon curd filling. Continue with the 2nd cake layer and the remaining curd.
- Put the final layer on and cover it with a super thin whipped frosting layer using an icing spatula or a bench scraper. Refrigerate it for around half an hour without covering it.
- Remove the cake from the fridge and frost it evenly with the remaining cream cheese frosting. Refrigerate the frosted, uncovered cake for another 30 minutes.
- Remove it from the refrigerator, slice it with a clean, sharp knife, and dig in!
Notes
- You can make a 3-layer 8” cake (bake for 21 – 26 minutes) or 12 cupcakes (bake for 18 to 22 minutes) with this amount of batter.
- Use 1 whole egg and 2 egg yolks for thicker lemon curd. Swap out the lemon zest and juice for lime if needed. For grapefruits or oranges, only substitute half of the lemon.
- The curd can be made 10 days ahead (stored in the fridge), while the cake can sit overnight at room temperature. The frosting should be whipped up right before serving.
