SUNNY CITRUS CHEESECAKE
This beautiful layered cheesecake takes a bit longer to make, but the end result is so worth it! Citrus seems to be the perfect ending for an Easter meal, and the bright flavors really shine in this dessert. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and zest; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until edges are lightly browned, 25-30 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Divide batter into thirds. To 1 portion, add lime juice, lime zest and green food coloring. Pour batter over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, about 25 minutes., Meanwhile, to another portion of batter, add lemon juice, lemon zest and 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lime layer. Return to oven; bake until center is just set and top appears dull, about 25 minutes., To remaining batter, add orange juice, orange zest, red food coloring and remaining 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lemon layer., Return to oven; bake until center is just set and top appears dull, 30-35 minutes. Carefully remove pan from oven., In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with orange, lime and lemon slices. Refrigerate leftovers.
Nutrition Facts : Calories 394 calories, Fat 27g fat (16g saturated fat), Cholesterol 117mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 6g protein.
SUNNY CITRUS CAKE
Moist and delicious cake with the bright summer flavors of lemon, lime and orange!
Provided by Tricia
Categories Dessert
Time 1h20m
Number Of Ingredients 19
Steps:
- Preheat oven to 325°F. Invert the bottom of an 8-inch springform pan (to make it easier to slide the cake off the bottom) then lock on the sides of the pan. Lightly grease and flour the bottom and sides of the pan. Line the bottom of the pan with parchment paper.
- In a small bowl combine the flour, salt, baking powder and baking soda. Set aside.
- In a large mixing bowl combine the butter, lemon and orange zests and sugar. Beat on medium for several minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
- Add the eggs, one at a time and blend just until the yolk disappears. Scrape the sides and bottom of the bowl and blend again.
- In a measuring cup with a spout, combine the vanilla, sour cream, lemon juice and orange juice and stir to combine (the mixtures may seem curdled). Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ⅓ of the juice mixture and blend until smooth. Do not over beat. Repeat adding ½ of the remaining flour, then ½ of the remaining juice until both are incorporated. Add the last of the flour and juice and blend once more. Scrape the bottom and sides of the bowl and gently stir with a spatula once more.
- Pour the batter into the prepared pan and spread evenly. Bake in preheated oven for 50-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean. A few moist crumbs is okay - but no wet batter.
- Cool the cake on a wire rack for at least 30 minutes before removing the sides. Cool completely before glazing.
- Bring the water and sugar to a boil in a deep saucepan or skillet large enough to hold the sliced citrus in a single layer. Reduce the heat to maintain a low simmer. Add the sliced citrus and cook for 10-15 minutes, turning once or twice until tender, but not falling apart. Remove to a wire rack to cool. The remaining simple syrup can be refrigerated and used to sweeten smoothies, tea or cocktails.
- Combine the powdered sugar and lemon juice and whisk to combine. Add boiling water or additional sugar until you reach the desired pourable consistency. Drizzle over the cake and top with candied citrus if desired.
Nutrition Facts : Calories 523 kcal, Carbohydrate 92 g, Protein 5 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 79 mg, Sodium 265 mg, Fiber 1 g, Sugar 67 g, UnsaturatedFat 5 g, ServingSize 1 serving
SUNNY CITRUS POUND CAKE
This is a delicious way to use up leftover plain yogurt and is nice for people who don't like an overly sweet cake. It can be served as is or with a lemon glaze.
Provided by Irmgard
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Cake: Combine the flour, salt, baking powder and baking soda; set aside.
- Cream the butter and sugar in a large mixer bowl on medium speed of electric mixer until well blended.
- Add the eggs, one at a time, beating lightly after each until smooth, then beat on high speed until thick and creamy, about 5 minutes.
- Add the zests.
- Add the dry ingredients alternately with the yogurt and orange juice, beating on low speed until blended.
- Spread the batter in a greased and floured 10-inch Bundt pan or tube pan.
- Bake at 350 degrees F for 65 to 75 minutes or until a toothpick inserted in the centre comes out clean.
- Cool for 10 minutes in the pan, then remove to a wire rack.
- Glaze: Heat together the sugar and juice, stirring to dissolve the sugar.
- Poke holes in the cake with a toothpick, skewer or fork.
- Brush the glaze over the cake, letting it soak inches Cool the cake completely before slicing.
Nutrition Facts : Calories 341.2, Fat 13.4, SaturatedFat 8, Cholesterol 84.9, Sodium 184.6, Carbohydrate 51.8, Fiber 0.7, Sugar 33.5, Protein 4.6
SUNNY CITRUS POUND CAKE
From "Pithy and Cleaver." She notes it's good fresh out of the oven, better after a couple of days in the refrigerator, and "at its finest about 10 minutes before it starts to go stale."
Provided by DrGaellon
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Grease a 10" tube or bundt pan.
- Cream butter and sugar in stand mixer with paddle attachment (or with hand mixer) until light and fluffy and pale in color. Add eggs, one at a time, beating to fully incorporate before adding the next. Beat in yogurt, extracts and lemon zest.
- Sift together flour, salt and baking soda. Add dry ingredients to wet, and stir until well-mixed.
- Pour batter into prepared pan and bake in the middle of the preheated oven, 60 minutes or until cake tester inserted in the middle of the cake comes out clean. Cool in pan 15 minutes, then turn out onto a rack to cool to room temperature.
- While cooling, stir together confectioner's sugar and lemon juice until smooth. Spoon over cake once cool. Sprinkle with additional lemon zest while glaze is still wet, if desired.
Nutrition Facts : Calories 486.3, Fat 18.1, SaturatedFat 10.5, Cholesterol 146.4, Sodium 267.9, Carbohydrate 75.6, Fiber 0.9, Sugar 51.2, Protein 6.6
CITRUS CAKE
Make and share this Citrus Cake recipe from Food.com.
Provided by English_Rose
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 320F
- Mix the margarine and sugar together and cream until light and fluffy.
- Then beat in the eggs, one at a time.
- Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin measuring 8"x12"x1½" which has been lined with baking parchment and spread evenly.
- Bake in the pre-heated oven for roughly 35 minutes.
- Allow the cake to cool in the tin before removal and storage in an air-tight container.
Nutrition Facts : Calories 739.5, Fat 31.4, SaturatedFat 5.8, Cholesterol 105.8, Sodium 963.5, Carbohydrate 107.8, Fiber 1.4, Sugar 71.2, Protein 8.4
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