Orange Lemon Sunshine Cake
Brighten your day with this luscious Orange Lemon Sunshine Cake, a zesty dessert bursting with the vibrant flavors of citrus! Made with freshly squeezed orange and lemon juice, paired with fragrant citrus zests and rich sour cream, this moist and tender cake strikes a perfect balance between sweet and tangy. Topped with a silky citrus glaze that seeps into every bite, this cake is both simple and stunning—a perfect centerpiece for any gathering or a delightful treat to savor at home. Quick to prepare in just 20 minutes, this easy-to-make recipe delivers sunshine on a plate, making it a go-to pick for lemon and orange lovers alike.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 4 large eggs
- 0.5 cups orange juice, freshly squeezed
- 0.25 cups lemon juice, freshly squeezed
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 0.75 cups sour cream
- 1 cup powdered sugar (for glaze)
- 2 tablespoons orange juice (for glaze)
- 1 tablespoon lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan or round cake pan. Lightly dust it with flour to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the softened butter to the dry ingredients and mix with a hand or stand mixer on low speed until the mixture resembles a crumbly texture.
In another bowl, whisk together the eggs, orange juice, lemon juice, orange zest, lemon zest, and sour cream until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, mixing on medium speed. Beat until the batter is smooth and no lumps remain.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, orange juice, and lemon juice until smooth.
Once the cake has cooled, drizzle the glaze evenly over the top, allowing it to drip down the sides.
Serve at room temperature and enjoy your Orange Lemon Sunshine Cake!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 50.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 100 mg | 2% | |
*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.
