Citrus-Soaked Butter Cake (Dairy)
This recipe for Citrus-Soaked Butter Cake uses just one egg and features a tender orange-scented cake brushed in a lemon, lime, and orange syrup.
- Serves: 10 persons
- For the Cake:
- 1 ½cups flour (all-purpose)
- ¾teaspoon baking powder
- ¼teaspoon baking soda
- ¼teaspoon salt
- 1stick butter (softened, cut into small pieces)
- ¾cup sugar
- 1large egg
- 1 ½teaspoons pure vanilla extract
- ½cup plain Greek yogurt
- ¼cup orange juice
- ¼cup milk
- For the Citrus Syrup:
- 2tablespoons sugar
- 2tablespoons honey
- 2tablespoons water
- 2tablespoons lemon juice (freshly squeezed, about 1 lemon)
- 1tablespoon lime juice (freshly squeezed, about 1 lime)
- 1tablespoon orange juice
- Optional: lemon and/or lime zest (preferably organic) for serving
Step 1Preheat the oven to 350 F. Butter and flour an 8 x 8 x 2-inch or 9 x 9 x 2-inch cake pan.
Step 2In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3In another large bowl, use an electric hand mixer or a manual rotary beater to beat together the butter and sugar until light and creamy.
Step 4Add the egg and vanilla extract and continue beating until the egg is fully incorporated and the batter is lemon colored. Add the yogurt, orange juice, and milk, and beat until well mixed.
Step 5Slowly add the flour mixture to the wet mixture while continuing to beat on medium speed, for 1 to 2 minutes, or until the batter is smooth.
Step 6Pour the batter into the prepared pan, smoothing the top with a spatula if necessary.
Step 7Bake in the preheated oven for 30 to 35 minutes, or until the cake is golden and a tester inserted in the center comes out clean.
Step 8Transfer the cake pan to a rack to cool. While the cake is baking, make the syrup:
Step 9Place the sugar, honey, water, lemon juice, lime juice, and orange juice in a small, nonreactive saucepan .
Step 10Bring to a boil, stirring constantly, then reduce the heat to low.
Step 11Simmer, uncovered, stirring frequently until the sugar is dissolved and the syrup thickens slightly—about 5 to 8 minutes.
Step 12Remove from the heat and set aside.
Step 13When the cake comes out of the oven, brush it evenly with some of the syrup (if you don't have a pastry brush, you can use a teaspoon to drizzle the syrup over the cake). You don't need to use all of the syrup unless you prefer a very moist, sweet cake—I use about 1/3 to 1/2 of the syrup, and reserve the rest, covered in the refrigerator, for another use. (Try it in tea or as a cocktail mixer.)
Step 14Allow the syrup-brushed cake to cool completely in the pan before serving. Garnish with freshly grated lemon or lime zest if desired.