Description
A moist and zesty layer cake bursting with lemon, lime, and orange flavors, topped with a smooth cream cheese frosting and a vibrant citrus drip.
Ingredients
Scale
For the Crust:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- Zest of 1 lemon, 1 lime, and 1 orange
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- For the frosting: 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- For the citrus drip: 1/2 cup white chocolate chips
- 1/4 cup heavy cream
- 1 tbsp each lemon, lime, and orange juice
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in citrus zests and juices.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, alternating with buttermilk, beginning and ending with flour mixture.
- Divide batter evenly among prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then heavy cream and vanilla, beating until fluffy.
- Place one cake layer on a serving plate. Spread with frosting, then repeat with remaining layers. Frost the top and sides of the cake.
- For the drip, heat heavy cream until steaming, then pour over white chocolate chips. Let sit for 2 minutes, then stir until smooth. Stir in citrus juices. Let cool slightly, then drizzle over the top of the cake, allowing it to drip down the sides.
Notes
You can customize the seasonings to taste.