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Citrus cake with a blue stripe towel
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Triple Citrus Cake


Ingredients

Cake:

  • 1/3 c/80ml vegetable oil
  • 1 c/240ml plain yogurt
  • 1 tbs/6g tangelo zest or orange
  • ¼ c/60ml tangelo juice or orange
  • ½ c sugar
  • ½ c brown sugar
  • 2 lg eggs
  • 1 ¾ c all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Filling:

  • 1 c heavy cream
  • ½ c crème fraiche
  • 1 ½ tbs lemon zest
  • 3 tbs granulated sugar
  • 2 tsp corn starch

Glaze

  • 1 c powdered sugar
  • 1 tbs mandarin zest
  • ¼ c mandarin juice
  • Optional: candied citrus zest to garnish

Instructions

  • Preheat oven to 350F. Grease, flour, and line the base of a 9” springform pan with parchment paper.
  • Beat eggs with sugars until ribbons drip from the whisk. Blend in oil, yogurt, juice, and zest.
  • Gently blend in remaining dry ingredients. Pour into prepared spring form.
  • Bake for 35-40 minutes until a skewer inserted comes out with just a few crumbs. Allow to cool in pan for 15 minutes before removing ring. Allow to cool completely.
  • Whip cream to soft peaks. Add corn starch, sugar, and lemon zest. Whip to stiff peaks.
  • Fold in crème fraiche. Cover and return to fridge until ready to assemble.
  • Once cake is cool, cut in half with a serrated blade.
  • Place bottom half of cake on a plate or cardboard cake round. Spread cream on cake and cover with other half.
  • Heat glaze ingredients in a sauce pan, swirling gently, until sugar is dissolved. Bring to boil for 30 seconds.
  • Pour over top of cake in a circular motion. Garnish with candied citrus zest if desired.

Notes

Adapted from Smitten Kitchen's lime yogurt cake.