Citrus cake with orange cream

12 servings

60 minutes

Citrus cake with orange cream is a true celebration of flavor. The bright aroma of lemon and orange combines with a delicate, airy batter, creating the feeling of a sunny day even in gloomy weather. This dessert hails from American cuisine, where citrus fruits are loved for their freshness and lightness in baking. The cream made from orange juice and butter gives the cake a silky texture and sweet tanginess that perfectly complements the softness of the batter. Such a cake will adorn any tea party, especially in the summer season when light and fragrant treats are desired. It is perfect for cozy family breakfasts as well as festive events. One slice — and you can't stop!

Energy value per serving

• Calories: 633.5
• Proteins: 9.8g
• Fats: 35.6g
• Carbohydrates: 68g

Ingredients

• Wheat flour: 450 g
• Butter: 400 g
• Brown sugar: 2.3 glass
• Slaked soda: 0.5 tbsp
• Sea salt: pinch
• Lemon juice: 1 tbsp
• Lemon zest: 1 tbsp
• Orange juice: 4 tbsp
• Orange zest: 3 tbsp
• Kefir 1%: 1 glass
• Sour cream: 250 g
• Chicken egg: 8 pc

Cooking steps

1. For the test, beat 350 grams of room temperature butter and 1.5 cups of sugar in a mixer until the mixture is white and homogeneous.

   Required ingredients:

   • Butter: 400 g
   • Brown sugar: 2.3 glasss

2. Add 5 eggs, half orange juice and zest, all lemon juice, zest, and kefir. Mix lightly.

   Required ingredients:

   • Chicken egg: 8 pieces
   • Orange juice: 4 tablespoons
   • Orange zest: 3 tablespoons
   • Lemon juice: 1 tablespoon
   • Lemon zest: 1 tablespoon
   • Kefir 1%: 1 glass

3. Sift all dry ingredients and add to the mixer. Mix on low speed (consistency of thick sour cream).

   Required ingredients:

   • Wheat flour: 450 g
   • Slaked soda: 0.5 tablespoon
   • Sea salt:  pinch

4. Preheat the oven to 185 degrees.

5. Place the dough in silicone or aluminum muffin molds, first lining the muffin shape with parchment paper. Fill the mold no more than 3/4 full. Bake for 20-25 minutes until golden brown, checking the center with a toothpick — when nothing sticks to the toothpick, it's done. Remove and cool.

6. In a glass bowl, whisk 3 eggs and the remaining 3/4 cup of sugar for 2 minutes. Add the remaining orange juice.

   Required ingredients:

   • Chicken egg: 8 pieces
   • Brown sugar: 2.3 glasss
   • Orange juice: 4 tablespoons

7. Transfer the glass bowl to a water bath (the bottom must not touch the water!!!!). Continue to whisk well for 2 minutes.

8. Add 4 tablespoons of butter in pieces with a wooden spoon. Whip for 8-10 minutes until the mixture thickens like room temperature butter.

   Required ingredients:

   • Butter: 400 g

9. Remove from the bath, add the zest, and let it cool completely.

   Required ingredients:

   • Orange zest: 3 tablespoons

10. Add sour cream and gently mix until homogeneous.

    Required ingredients:

    • Sour cream: 250 g

11. Decorate the cupcakes with cream, sprinkle with citrus zest, and enjoy eating them all at once, as it will be impossible to stop.