137 citrus cake Recipes

butter, softened, sugar, eggs, vanilla extract, grated lemon peel, grated orange peel, king arthur unbleached all-purpose flour, baking powder, salt, baking soda, lemon yogurt, sugar, lemon juice, chopped candied lemon peel, chopped candied orange peel

butter, softened, white sugar, brown sugar, eggs, orange zest, lemon zest, orange juice, fresh lemon juice, grated carrots, all-purpose flour, whole wheat flour, baking powder, ground cinnamon, salt, coarsely chopped walnuts, raisins

butter, softened, caster sugar, lemons , juice and rind of, finely grated, oranges , juice and zest of, finely grated, limes , juice and zest of, finely grated, eggs, gluten-free self-raising flour , sifted, almond meal, milk

lemon yogurt, honey, olive oil, egg, egg whites, almond extract, king arthur unbleached all-purpose flour, cornmeal, baking powder, grated orange peel, mandarin oranges, drained, almonds

king arthur unbleached all-purpose flour, sugar, baking powder, salt, eggs, canola oil, orange juice, lemon extract, fresh or frozen unsweetened raspberries, sugar

eggs, vanilla extract, grated orange zest, grated lemon zest, unsalted butter, at room temperature, plus more for the pan, granulated sugar, kosher salt, all-purpose flour, fresh or frozen cranberries, fresh orange juice, orange liqueur (optional)

ammonia (hartshorn) or 1/2 tsp baking powder, milk, eggs, room temperature, powdered sugar (1 - 1 1/2 lb), unsalted butter, softened but not melted, salt, anise (if substituting fruit flavored oils, use 3 tsp), cake flour, grated orange rind (enhances flavor of the traditional anise or the citrus flavors, optional, optional) (optional) or lemon rind (enhances flavor of the traditional anise or the citrus flavors) (optional), flour (more as needed)

fresh ricotta, sugar, vanilla powdered flavour (not essence), dark chocolate chips, candied citrus peel, sponge cake, sweet liqueur , fresh seasonal fruit (for example: pears and strawberries), icing sugar for decoration., your own sponge cake, eggs, sugar, flour, vanilla flavour, fesh lemon or orange grated peel, butter to grease the cake tin.

all-purpose flour, salt, baking powder, baking soda, unsalted butter, softened, granulated sugar, eggs, grated orange zest, grated lemons , zest of, plain yogurt, orange juice, granulated sugar, lemon juice

butter, orange rind, grated, lemons , rind of, grated, caster sugar, eggs, separated, self raising flour, pumpkin, mashed, orange juice, lemon juice, sugar

flour, sliced almonds, sugar, egg yolks, whole milk, vanilla, salt, egg whites, lemon , zest of, orange , zest of

unsalted butter, castor sugar, lemon rind, lime rind, lightly beaten eggs, self raising flour, desiccated coconut, milk

all-purpose flour, sugar, divided, grated lime rind, egg whites, cream of tartar, salt, lemon extract, fresh lime juice

king arthur 100% white whole wheat flour, baking powder, salt, egg yolks , whites reserved, vegetable oil, granulated sugar, water, fresh grapefruit juice, freshly grated grapefruit peel (zest), egg whites, cream of tartar

all-purpose flour, all-purpose flour (about 10 oz), baking powder, salt, sugar, divided, butter, softened, neufchatel cheese, softened, grated lemon rind, grated orange rind, eggs, low-fat buttermilk, fresh orange juice, fresh lemon juice, egg whites, fresh blood orange juice (about 12 oranges), sugar

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

scoop vanilla ice cream, citrus zest, cake , commercial or home-baked, raspberries

sugar, butter, eggs, greek yogurt or 1 cup sour cream, lemon extract, orange extract, vanilla extract, lemons , zest of, flour, fine sea salt or 1/2 tsp table salt, baking soda, sugar, lemons , juice of