Fruity Citrus Cake
A tender and light cake interspersed with bright citrus zest and mixed dried fruits, perfect for busy weeknights and enjoyable for the whole family.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon citrus zest (orange or lemon)
Add-ins
- 1 cup mixed dried fruits (such as raisins, apricots, and cherries)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each.
- Stir in the buttermilk and citrus zest.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the dried fruits gently.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving. Serve warm or at room temperature.
Notes
For a lighter version, replace half the butter with applesauce. This cake can be served with whipped cream or vanilla ice cream and can be stored at room temperature for 2 days.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 10g
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