Citrus Drizzle Cake

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I stopped by Half Price Books a while back and pulled from the shelf a brightly colored book. Inside was an envelope with a child’s handwriting in red crayon addressed to ” “Dear Santa.”  Of course I wanted to peek inside and see what the child had asked Santa for, but for a moment I felt like I was intruding….curiosity got the best of me and I read that letter to Dear Santa, all written in red and green crayons. “Dear Santa, for Christmas I would like a kitty ( a real one)…” I chuckled to myself and ended up buying the book, letter and all wondering if the child had gotten what he had asked for.  The book in question is titled” What to Bake & How to Bake It” by Jane Hornby.  This recipe is one that got my attention right away ( what dessert doesn’t).  It’s so fluffy and full of citrus flavor.  A little tangy from the citrus syrup drizzle with a bit of crunch from the sugar that crystalizes after you pour the drizzle on and let it cool.  I hope you try this out for a fresh spring dessert

Citrus Drizzle Cake

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Citrus Drizzle Cake

This moist and citrusy cake is a perfect dessert for spring, summer, or any season.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 16

Author WhollyCupcake

Ingredients

• 1 cup butter softened
• 2 lemons
• 2 limes
• 1 mandarin or clementine
• 1 cup granulated sugar
• 4 eggs room temperature
• 1 cup all-purpose flour
• 1 cup fine yellow cornmeal
• 1/4 tsp salt
• 2 tsp baking powder
• 1/2 cup lemon flavored whole milk yogurt
• 1/2 cup granulated sugar reserve for the citrus drizzle

Instructions

•  Preheat oven to 350F
• Grease a 9-in square pan with a little butter.
• Grate the zest from all the fruits.
•  Put 2 tsp of the zest in a large bowl with the butter and sugar. Using an electric mixer, cream the butter and sugar until light in color and fluffy.
•   Add the eggs one at a time, and mix the batter after each one.
•  In a medium bowl, mix together the flour, corn meal, salt and baking powder.  
• Sift half the mixture over the butter mixture and blend well. 
•  Fold the yogurt into the butter mixture and sift the remaining flour mixture on top and fold well.
•  Scrape batter into prepared pan and tap gently. 
•   Bake for 20 minutes after which turn temperature down to 325F and bake for an additional 15 minutes or until toothpick inserted into center comes out clean.
•   Juice 1 lemon, 1 lime,1 mandarin and remaining zest into a bowl, mix in the sugar without letting in dissolve. 
• Poke about 20 holes in the cake using a skewer and spoon the citrus drizzle over it evenly. Let cool and enjoy!  

Citrus Drizzle Cake