Fruit

One bowl Citrus Cake

January 19, 2012
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

Test Kitchen Notes

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
Ingredients
  • 2 cups All-purpose flour
  • 3/4 cup Sugar
  • 2 teaspoons Baking powdee
  • Pinch Salt
  • 1/2 cup Olive oil, not extra virgin
  • 1/2 cup Citrus juice
  • 2 teaspoons Grated citrus rind ( I use a combination of 2)
  • 2 Eggs
  • 1/2 teaspoon Vanilla extract
  • Glaze:
  • 2 teaspoons Unsalted butter
  • 2 tablespoons juice
  • 1 cup Powdered sugar
In This Recipe
Directions
  1. Whisk all the dry ingredients together in a bowl.
  2. Pour the oil and juice intoma measuring jug and add the eggs, vanilla and rind and whisk until well combined.
  3. Pour the gg mixture into the flour mixture and stir until well combined. Pour into a greased baking pan.
  4. Bake at 350F for 55 minutes.
  5. 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.
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