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Fruity Citrus Cake

Fruity Citrus Cake
Yield:   6 servings
Cook Time:   1 hour
Tips:   You can use other berries for garnishing if preferred, such as raspberries, blackberries and/or boysenberries. Lemon yogurt can be used instead of plain yogurt if desired.
Suggestion:   May be served as a dessert or for breakfast or brunch.
Fruity Citrus Cake is a tangy and somewhat dense cake (much like pound cake) made with the zest of lemons and oranges, as well as freshly squeezed lemon juice. This cake recipe is similar to pound cake recipes, and produces a fairly
dense cake that is beautifully complimented by an assortment of toppings. It is mildly sweet and tart, and can be served as a dessert or for breakfast or brunch.

The above photo shows this zesty citrus cake topped with a generous dollop of a lightly sweetened citrus-flavored whipped topping made of whipping cream, plain yogurt and the zest of lemon and orange. Slices of strawberries and red and green grapes are sprinkled over the top, giving this citrus cake the perfect flavor, texture and visual appeal. For those who find traditional cake recipes with sugary frosting a little too sweet, this cake recipe may re-inspire you! As an alternative, whole raspberries, blackberries and/or boysenberries can be used instead of the strawberries and grapes will taste as delicious and look just as pretty.



  • Cake
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 1/4 cup plus 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 5 large eggs, lightly beaten

  • Topping
  • 2 cups heavy cream
  • 1 cup plain yogurt
  • 2 tablespoons confectioners' (powdered) sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 4 tablespoons freshly squeezed lemon juice

  • Garnish
  • 1/2 cup sliced red and/or purple seedless grapes
  • 1/2 cup sliced green seedless grapes
  • 1 cup sliced strawberries


Preheat oven to 325° F. Grease a 9 x 5-inch bread pan.

Sift flour and salt into a bowl 3 times. (A convenient way to do this is by using 2 bowls, and transferring the flour mixture back and forth.)

In an electric mixer bowl, blend butter and sugar on low-medium speed until fluffy. Add lemon zest, orange zest, lemon juice and vanilla to the butter mixture and beat until well blended. On low speed, add eggs and flour mixture alternately, blending after each addition until smooth. Pour mixture into the greased bread pan.

Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

Combine cream, yogurt, sugar, lemon zest, orange zest and lemon juice in a mixing bowl or electric mixer bowl. Beat with electric mixer or hand-held mixer on high speed until soft peaks form. Serve slices of cake with dollops of the whipped topping and garnish with grapes and strawberries. (Note: You may garnish with other berry toppings if preferred - see "Tips" above.)

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