One bowl Citrus Cake
Author Notes: The quickest, last-minute cake you'll ever bake . I use whatever citrus combination I have on hand - Meyer lemon and tangerine juice and zest for the cake and orange for the glaze this time. A real citrus party baked in any shaped pan - loaf, round or spring form, cloaked in a sweet drizzle of glaze. Perfect with a cup of tea served promptly 4 o'clock in the afternoon. —foodfanatic
Food52 Review: We really liked this cake. First, it's not just one bowl--there's one for dry ingredients, one for wet, and a cup for the citrus (which I strained into the wet ingredients because my meyer lemon was loaded with seeds). But that's a minor quibble. It came together like a breeze--really, why would anyone make a cake from a mix if they could make a cake that's this easy? I didn't have non-extra-virgin olive oil in the house so I used walnut oil--delicious. The cake was a tiny bit dry--but that made it perfect for coffee or tea, just as foodfanatic said. And I LOVED the glaze. The butter added amazing taste and texture. And it was pretty. —drbabs
Serves: 8
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2
cups All-purpose flour
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3/4
cup Sugar
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2
teaspoons Baking powdee
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pinches Salt
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1/2
cup Olive oil, not extra virgin
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1/2
cup Citrus juice
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2
teaspoons Grated citrus rind ( I use a combination of 2)
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2
Eggs
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1/2
teaspoon Vanilla extract
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Glaze:
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2
teaspoons Unsalted butter
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2
tablespoons juice
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1
cup Powdered sugar
- Whisk all the dry ingredients together in a bowl.
- Pour the oil and juice intoma measuring jug and add the eggs, vanilla and rind and whisk until well combined.
- Pour the gg mixture into the flour mixture and stir until well combined. Pour into a greased baking pan.
- Bake at 350F for 55 minutes.
- For the glaze : Heat the butter and orange juice until the butter melts. Remove from the stove and add the powdered sugar whisking until smooth. Pour over the cooled cake.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Citrus Recipe
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Oops! I'm new to food 52 and didn't see that people were supposed to reserve community picks... This is already in the oven! Never mind. I'm sure it'll be wonderful even if I don't get to review it!
Just wanted to say it is lovely!! I haven't added the glaze yet, but it's beautifully fluffy and firm and so so orange-y (which is impressive seeing as I have a streaming cold and can hardly taste a thing!)
I made mine with mainly orange juice (a few teaspoons of lemon) and cooked it for an hour in a one pound loaf tin in an electric oven.
This is going to be wonderful tomorrow :)
Sounds delicious - I love creme fraiche with everything :)
AntoniaJames is a trusted source on Bread/Baking.
Love this! Look forward to making it soon. Bet a slice of this would be excellent topped with some of my blueberries in light syrup, put up last summer hours after picking them, perhaps with a dollop of lemon scented creme fraiche. ;o)
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