Ingredients :
For the Citrus Cake Layers:
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (softened)
1¾ cups granulated sugar
4 large eggs (room temperature)
1 teaspoon vanilla extract
Zest of 1 lemon, 1 orange, and 1 lime
1 cup buttermilk (room temperature)
2 tablespoons lemon juice
2 tablespoons orange juice
For the Citrus Frosting:
8 ounces cream cheese (softened)
½ cup unsalted butter (softened)
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice (or orange juice for a sweeter frosting)
For Garnish:
Fresh slices of oranges, limes, and tangerines
Lemon wedges (optional)
Instructions :
Prepare the Cake Batter:
Preheat the oven to 350°F (175°C). Grease and line five of 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy (about 3 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and zest of lemon, orange, and lime.
Alternate adding the flour mixture and buttermilk to the batter, starting and ending with the flour. Mix in the citrus juices until just combined.Bake the Cakes:
Divide the batter evenly among the prepared pans. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Citrus Frosting:
Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until fluffy.
Stir in the vanilla extract and lemon (or orange) juice until smooth.
Assemble the Cake:
Place one cake layer on a cake stand. Spread a layer of frosting evenly on top.
Repeat with the remaining layers, then frost the top and sides of the cake with a thin crumb coat. Chill for 15 minutes, then add the final frosting layer for a smooth finish.
Decorate with Citrus Slices:
Arrange fresh slices of oranges, tangerines, and limes decoratively on top of the cake.
Place smaller citrus slices (or halves) neatly along the sides of the cake for a stunning visual effect.
Decoration Tips
Symmetrical Citrus Design: Arrange the citrus slices in a circular pattern on top for a clean, professional look.
Vibrant Sides:
Use alternating slices of tangerines and oranges along the side for a bright and textured effect.
Glossy Finish:
Brush the citrus slices lightly with honey or simple syrup to give them a beautiful shine.
Garnish with Green:
Add a few sprigs of mint for a touch of green that complements the citrus tones.
Clean Cuts:
Use a sharp, warm knife to slice the cake cleanly, revealing the beautiful layers inside.
Recipe Tips
For extra citrus flavor, add a bit of citrus zest into the frosting or sprinkle it between layers.
Keep the cake refrigerated if not serving immediately, as the cream cheese frosting needs to stay cool.
Use firm citrus fruits to ensure clean slices that hold their shape.
Enjoy