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Citrus Breakfast Cakes: Delightful Recipes to Start Your Day Right

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Enjoy these light and fluffy citrus breakfast cakes, infused with vibrant orange and lemon flavors. Ideal for brunch or a sweet snack, they are topped with a zesty glaze for a refreshing finish.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1/2 cup powdered sugar (for glaze)
  • 1–2 tablespoons fresh citrus juice (for glaze)
  • Optional: Fresh fruit or mint leaves for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line it with paper liners for easy removal.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed.
  3. In another bowl, cream the softened butter until it’s light and fluffy, about 2-3 minutes with an electric mixer on medium speed.
  4. Add the eggs one at a time to the creamed butter, mixing well after each addition.
  5. Add the buttermilk and vanilla extract to the butter and egg mixture. Mix until well combined.
  6. Stir in the orange zest, lemon zest, fresh orange juice, and fresh lemon juice.
  7. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  8. Fill each muffin cup about 2/3 full with the batter.
  9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
  10. Let the muffin tin cool for about 5 minutes, then transfer the cakes to a wire rack to cool completely.
  11. In a small bowl, combine the powdered sugar with 1 tablespoon of fresh citrus juice. Mix until smooth. Adjust the consistency with more juice if needed.
  12. Drizzle the glaze over the tops of each cake once they are completely cool.
  13. Garnish with fresh fruit or a sprig of mint if desired.
  14. Serve these cakes warm or at room temperature with coffee or tea.
  15. For an indulgent treat, pair with whipped cream or vanilla ice cream.
  16. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to a month.

Notes

  • Ensure not to overmix the batter to keep the cakes light and fluffy.
  • Feel free to experiment with different citrus fruits for varied flavors.

Find it online: https://softtasty.com/citrus-breakfast-cakes/