Citron Cherry Cake
Bright, zesty, and irresistibly moist, this Citron Cherry Cake is a showstopping dessert perfect for any occasion. Bursting with the sunny flavor of freshly grated citron zest and the bold sweetness of maraschino cherries, this cake strikes a perfect balance between citrusy tang and fruity decadence. The tender, buttery crumb is elevated by a luscious glaze made with powdered sugar and citron juice, creating a delicate, glossy finish. Ideal as a centerpiece for celebrations or served as a delightful afternoon treat, this easy-to-make recipe combines approachable techniques with dazzling results. With just 20 minutes of prep time and a simple yet flavorful ingredient list, this cake promises to be a crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 200 grams granulated sugar
- 4 large eggs
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters milk
- 2 tablespoons freshly grated citron zest
- 2 tablespoons citron juice
- 150 grams maraschino cherries, chopped (reserve juice)
- 1 tablespoon maraschino cherry juice
- 120 grams powdered sugar (for glaze)
- 2 tablespoons citron juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
Fold in the citron zest, citron juice, chopped maraschino cherries, and 1 tablespoon of reserved cherry juice.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar and 2 tablespoons of citron juice in a small bowl until smooth. Adjust the consistency with more citron juice or powdered sugar as needed.
Once the cake has cooled, drizzle the glaze over the top, letting it drip down the sides for a decorative touch.
Slice and serve the cake at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.5 g | 267% | |
| Saturated Fat | 124.7 g | 624% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1251 mg | 417% | |
| Sodium | 2480 mg | 108% | |
| Total Carbohydrate | 600.2 g | 218% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 382.4 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 366 mg | 28% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 923 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
