Citrus Infused Drip Cake
This Citrus Infused Drip Cake features layers of zesty orange and lemon sponge, complemented by a smooth citrus buttercream. Topped with a vibrant citrus glaze that drips elegantly down the sides, this cake is perfect for any celebration.
Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 1 cup unsalted butter
- 4 large Eggs
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 cup Milk
- 2 tablespoons orange zest
- 2 tablespoons lemon zest
- 3 cups powdered sugar
- 1/4 cup citrus juice (orange and lemon)
- 1/2 cup heavy cream
- as needed food coloring (optional)
Instructions
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Step 1:
Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
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Step 2:
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir in the orange and lemon zest.
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Step 3:
Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack.
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Step 4:
In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar and citrus juice, mixing until smooth and fluffy. Adjust consistency with more juice or powdered sugar as needed.
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Step 5:
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of buttercream on top, then place the second layer on top. Frost the top and sides of the cake with the remaining buttercream.
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Step 6:
In a small bowl, mix powdered sugar with citrus juice until you achieve a pourable glaze. If desired, add food coloring to enhance the color.
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Step 7:
Drizzle the citrus glaze over the top of the cake, allowing it to drip down the sides. Let it set for a few minutes before serving.