Zesty Vanilla Citrus Cake

Name: Zesty Vanilla Citrus Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs; 1 cup buttermilk; Zest of 1 orange; Zest of 1 lemon; Juice of 1 orange; Juice of 1 lemon; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon vanilla bean paste; 1/2 teaspoon salt; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Zest of 1 orange for garnish

Highlighted under: Easy Baking Recipes

I absolutely love baking, and this Zesty Vanilla Citrus Cake has become a favorite in my kitchen. The bright citrus notes from fresh oranges and lemons are perfectly balanced by the creamy richness of vanilla, making every bite a burst of flavor. I love how the zest adds a vibrant aroma, and the moist texture comes from careful mixing and baking. If you're looking for a delightful cake to impress your friends or elevate your afternoon tea, this recipe is just what you need!

Created by

Anna

Last updated on 2026-02-01T16:26:29.098Z

When I first experimented with this Zesty Vanilla Citrus Cake, I wanted to create something that highlights the bright flavors of citrus. The trick I discovered is to combine both the zest and the juice of the oranges and lemons to achieve a well-rounded citrus taste. I also found that using vanilla beans instead of extract really enhances the depth of flavor.

This cake is perfect for any celebration or even just as a treat for yourself. The combination of flavors stands out beautifully, and the whipped cream frosting adds an extra layer of yum. Don’t forget to garnish with zest for that pop of color!

Why You'll Love This Recipe
Bright citrus flavors that awaken your taste buds
Moist texture that pairs perfectly with a cup of tea
A stunning cake that’s perfect for celebrations or casual gatherings

Understanding the Zest

Zesting the citrus fruits is a crucial step in this recipe. The zest contains essential oils that contribute to the cake's overall flavor, enhancing the bright notes of orange and lemon. Make sure to use a microplane or a fine grater to avoid the bitter white pith when zesting. Just a teaspoon of zest can transform the flavor profile of your cake, adding a fragrant and zesty aroma that will tantalize your senses as it bakes.

When you combine the citrus zest with the butter and sugar during the creaming process, keep in mind that the friction will release the oils even more, resulting in a more profound citrus flavor throughout the batter. This is also the moment to ensure the zest is evenly distributed, creating a balanced citrus flavor in each slice of your finished cake.

Tips for Perfect Baking

One common pitfall in baking is overmixing the batter once dry ingredients are added. This can lead to a denser cake due to gluten formation. To achieve the best texture, mix just until you see the flour disappear, ensuring that the mixture is still slightly lumpy. This will yield a light and fluffy cake that complements the creamy frosting beautifully.

Another helpful tip is to rotate your cake pans halfway through the baking process. Ovens can have hot spots, and rotating ensures even baking. Look for a golden color on the edges and a clean toothpick test in the center after about 30 minutes to confirm they are done. This small adjustment can make a significant difference in the quality of your cake.

Ingredients

Ingredients for Zesty Vanilla Citrus Cake

For the Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk
Zest of 1 orange
Zest of 1 lemon
Juice of 1 orange
Juice of 1 lemon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla bean paste
1/2 teaspoon salt

For the Frosting

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Zest of 1 orange for garnish

Note

Make sure your ingredients are at room temperature before starting for a smoother batter.

Instructions

Instructions for Baking

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two round 9-inch cake pans.

Mix the Batter

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the buttermilk, the citrus zest, juice, and vanilla bean paste.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture until combined, being careful not to overmix.

Bake the Cakes

Evenly distribute the batter between the prepared pans and smooth the tops. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Frosting

While the cakes cool, whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble and Serve

Once the cakes are cooled, spread a layer of whipped cream between the two layers and on top. Garnish with orange zest. Slice and enjoy!

Enjoy!

Serve this delightful cake at your next gathering!

Pro Tips

For an extra punch of flavor, add a splash of citrus liqueur to the frosting.

Ingredient Substitutions

If you need to modify this recipe for dietary preferences or restrictions, there are several substitutions you can consider. For a dairy-free version, try using almond milk or coconut milk in place of buttermilk and substitute plant-based butter for unsalted butter. Adding a tablespoon of vinegar or lemon juice to the non-dairy milk can mimic the acidity of buttermilk, ensuring your cake remains moist and flavorful.

Additionally, if you’d like to reduce sugar, consider replacing half of the granulated sugar with a natural sugar substitute like coconut sugar or erythritol. Just be aware that this may alter the cake's flavor slightly, so taste adjustments may be necessary to retain balance.

Storage and Make-Ahead Tips

This Zesty Vanilla Citrus Cake can be made ahead of time and stored properly for later enjoyment. Once cooled, wrap the individual cake layers tightly in plastic wrap and refrigerate for up to three days. You can also freeze the layers for up to three months. Just ensure they are well-wrapped to prevent freezer burn. When ready to serve, thaw in the refrigerator overnight before frosting and assembling.

For best results, the whipped cream frosting is best made fresh to maintain its airy texture. However, if you want to prepare in advance, consider using stabilized whipped cream by adding a teaspoon of gelatin dissolved in water to your whipped cream mixture, which will help it hold its shape for a longer period of time when stored in the fridge.

Questions About Recipes

→ Can I use other citrus fruits?

Absolutely! You can substitute with limes or grapefruits for a unique twist.

→ How can I store the cake?

Store the cake in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the cake?

Yes, you can freeze the unassembled cake layers. Just wrap them tightly in plastic wrap.

→ What can I use instead of buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 10 minutes.