Triple citrus easter cake recipe
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Triple Citrus Easter Cake

A delicious citrus flavor bursts from every bite of this beautiful cake that's perfect for after Easter dinner.
Course Dessert
Keyword cake, citrus, easter
Prep Time 45 minutes
Cook Time 6 hours
Total Time 6 hours 45 minutes
Servings 12 People

Ingredients

Cake ingredients

  • cooking spray
  • 2 lemons
  • 1 1/2 cups fine sugar
  • 1 3/4 tsp salt
  • 6 large eggs room temperature
  • 2 3/4 cups all purpose flour
  • Extra flour for the pan
  • 1 large orange
  • 2 tsp baking powder
  • 2/4 cup creme fraiche
  • 1 1/2 stick unsalted butter melted

Syrup ingredients

  • 1/3 cup fresh lemon juice
  • 1/2 cup fine sugar
  • 3 tbsp fresh orange juice

Glaze ingredients

  • 1 cup powdered sugar
  • 2 tbsp butter softened
  • 2 tsp orange zest
  • 3 tbsp fresh orange juice
  • 1 tbsp fresh lemon juice

Toppings (optional)

  • whipped cream
  • candied lemon zest

Instructions

Cake

  • Preheat oven to 350 degrees.
  • Coat a 10-cup Bundt pan or cake pan with cooking spray, followed by dusting with flour.
  • Tap out the excess flour over the sink.
  • Finely grate 2 tsp lemon zest and 1/2 tsp orange zest.
  • Remove peel and pith from all citrus fruits.
  • Hold a lemon over a bowl and cut between the membranes. Put the segments into the bowl.
  • Squeeze the sweet juice from the segments into another bowl.
  • Repeat with remaining fruit.
  • Cut the citrus segments into 1/4 inch pieces.
  • Sift together flour, sugar, baking powder, and salt into a bowl.
  • Add creme fraiche.
  • Beat mixture on medium speed until they're combined.
  • Add eggs and beat to combine each one to the mixture.
  • Beat in butter, citrus juices, and zests.
  • Add citrus segments and beat to combine.
  • Transfer batter to prepared pan.
  • Bake, rotating pan once, until a tester comes out of the middle clean (about 50 minues). This is the hardest part, because it smells so good you'll want to just eat it right away!

Syrup

  • Combine the citrus juices and sugar into a pan.
  • Boil, stirring until the sugar is dissolved, then for another 30 seconds for good measure.

Glaze

  • Beat powdered sugar and softened butter together at medium speed until well blended.
  • Add orange zest.
  • Add orange juice and lemon juice.
  • Beat everything until smooth.

Serving

  • Allow cake to cool on a wire rack while still in pan for 15 minutes.
  • Turn the cake out onto the rack and let it cool for another 10 minutes or more. Adding the topping always works better if the cake is cooler.
  • Transfer to a plate or other shallow dish.
  • Brush syrup over the cake until all the syrup is used.
  • Return to wire rack for another 5 minutes until the syrup is dry.
  • Brush with glaze and let the cake finish cooling.
  • Store cake for up to 24 hours if covered.
  • Top with whipped cream and candied zest when serving.