Candied_Citrus_cake

This Candied Citrus Cake is the perfect summer treat

Cake cake cake cake! I was craving something sweet over the weekend, and What’s Gaby Cooking’s Candied Citrus Cake hit the spot. Plus, a little baking was the perfect excuse to use my new KitchenAid mixer! In case you all haven’t noticed, I’ve got a major copper theme going on with our wedding registries.

This cake is beautiful, buttery and just sweet enough – it’s an impressive dessert that doubles as a delicious breakfast. What more could a person want?

Candied_Citrus_cake

I mean…

You’ll need:

For the cake:
    • 250g unsalted butter, at room temperature
    • 200g white sugar
    • 4 eggs
    • 200g all purpose flour
    • 1 tsp baking powder
    • ½ tsp salt
    • 4 tablespoons almond milk
    • 1 teaspoon lemon extract
    • 1 orange, zested

For reference (I do not own a kitchen scale) one cup = 220 grams.

    For the candied citrus:
    • 6 pieces assorted citrus (I used lemons and oranges)
    • Ice water
    • 2 cups white sugar
    • 2 cups water
    Candied_Citrus_cake

    Gorgeous!

    Directions:

    • Preheat oven to 375. In a stand mixer, combine the butter and sugar and mix on medium high speed for 3-4 minutes until light and fluffy.
    • Add the eggs, one at a time, scraping down the sides in between additions.
    • In a small bowl, sift together the flour, baking powder and salt. Add the dry ingredients into the mixer and mix for 30-60 seconds until just combined.
    • Add the almond milk, lemon extract and orange zest and stir to combine.

    Candied_Citrus_cake_prep

    • Spray a 9-inch springform pan with baking spray. Transfer the batter into the pan and transfer to the oven and bake for 37-40 minutes. When done, remove from oven and let cool before removing from the pan.
    • Thinly slice citrus and poke out any seeds. Prepare a medium bowl with ice and water.
    • Bring a pot of water to boil. Add lemon slices and boil for one minute.
    • Remove slices from boiling water and plunge into ice water for a couple of minutes until cool, then drain.
    • In a medium skillet, bring sugar and water to a simmer, stirring occasionally until sugar is dissolved.
    • Add citrus slices in a single layer, and simmer for about an hour, until rinds are translucent. Remove citrus slices and cool on wire rack. Reserve some of the cooking liquid and drizzle over the cake once done baking!

    Also note: this cake will make your kitchen smell AMAZING! Enjoy, and be sure to check out the original recipe over at What’s Gaby Cooking!

    Leave a Reply

    Your email address will not be published. Required fields are marked *