Citrus Cake with Cream Cheese Frosting and Lemon Glaze
Recipe Mari Loewen
1 cup sugar
1 cup butter, softened
2 tablespoons orange juice
1 tablespoon vanilla
1 tablespoon lemon zest
1 tablespoon orange zest
3 eggs
1¾ cups all-purpose flour
1¼ teaspoons baking powder
½ teaspoon salt
¼ cup milk
¼ cup plain yogurt
1 tablespoon poppy seeds (optional)
Cream Cheese Frosting
¾ cup butter
8 ounces cream cheese
1 tablespoon lemon juice
4 cups icing sugar
1 tablespoon vanilla
Citrus Glaze
2 cups icing sugar
2 tablespoons orange juice
2 tablespoons lemon juice
Preheat oven to 350°F. Line a 9 x 12-inch baking pan with parchment paper. In the bowl of an electric mixer, cream sugar and butter until light and fluffy. Add orange juice, vanilla, zest, and eggs, and continue beating. In a separate bowl, combine flour, baking powder, and salt. In another bowl, combine milk and yogurt. Add milk mixture and flour mixture alternately to butter mixture, beating well to combine. Fold in poppy seeds. Pour batter evenly into pan and bake for 35 minutes. Remove from oven and cool completely. Cut into rounds using a 4-inch cookie cutter. Set aside.
For frosting, in a medium bowl, cream butter and cream cheese by hand, then add lemon juice and vanilla and mix to incorporate. Sift icing sugar into butter mixture, one cup at a time, mixing until smooth.
To frost cake, place one cake round on serving plate, top with ⅓ cup frosting, and layer remaining rounds, leaving top unfrosted. Mix glaze ingredients until smooth and pour over top of cake.
Serves up to 4.
