Citrus Cake
 
Makes 1 (9-inch) cake
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 4 large eggs
  • 3 cups (300 grams) cake flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (2 grams) ground ginger
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Citrus Frosting (recipe follows)
  • Garnish: Candied Oranges and Lemons (recipe follows), fresh bay leaves
Instructions
  1. Preheat oven to 350°F. Spray 2 (9-inch) round cake pans with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in zests. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, baking powder, and ginger. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in extracts. Divide batter between prepared pans (smoothing tops if necessary).
  4. Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Using a serrated knife, cut each layer in half horizontally. Spread Citrus Frosting between layers and on top of cake. Garnish with Candied Oranges and Lemons and bay leaves, if desired.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/candied-citrus-cake/