Christmas Tree Citrus Cake, a simple and easy cake to prepare, with a citrusy aroma and taste. Having lemon, orange, and clementine trees at home, I took the opportunity to make a fragrant dessert for breakfast. It’s also great dipped in milk. I prepared it with a mix of citrus juice, although I mainly used orange, which is my favorite citrus. The final result is a soft cake that remains moist and is pleasant to eat just like that, sliced, without adding anything else, but also excellent to fill, perhaps with a good orange cream, or a lemon cream. So let’s see how to prepare this good citrus cake, with orange, lemon, and clementines., beautiful for the holidays in the shape of a Christmas tree.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, Autumn, Winter
Ingredients for Christmas Tree Citrus Cake
- 2 cups all-purpose flour
- 1 cup sugar
- 5 oz citrus juice (orange – lemon – tangerine)
- 3/4 cup sunflower seed oil
- 5 eggs
- 1 tbsp baking powder
- Butter and flour for the mold
Tools to Prepare the Christmas Citrus Cake
- 1 Bowl
- 1 Mold
- 1 Juicer
- 1 Knife
- 1 Cutting Board
Steps to Prepare Christmas Tree Citrus Cake
Let’s prepare the citrus juice, I used about the juice of one orange, half a lemon, and a clementine. It’s always best to weigh the juice for an exact measurement. I used more orange, as it’s the flavor I love most. Simply cut the citrus fruits in half and squeeze the juice with a juicer.
Butter and flour the Christmas tree mold measuring 14.6 x 10.6 x 2 inches. Even if it’s slightly different, it’s fine, no need to change the quantities. A disposable mold or a different shape, like a star for Christmas, or even a classic 9.5-inch diameter pan will work.
Now, preheat the static oven to 356°F.
In a large bowl, work with electric beaters, at maximum speed, the eggs with sugar, to obtain a fluffy and airy mixture.
Add the oil slowly while mixing with the electric beaters, this time at low speed.
Add the flour and mix gently again, then the baking powder, and finally the citrus juice, and mix again.
Pour the mixture into the previously buttered and floured mold and bake for about 35 minutes. Always pay attention to baking; if it darkens too much after the first 25 minutes, you can lower the temperature slightly, down to 338°F. Before taking it out of the oven, always do the toothpick test; if it comes out dry, the cake is ready. Remove from the oven and let it cool.
You can enjoy it as it is, it’s soft and moist, or simply sprinkle it with powdered sugar, or cover it with a chocolate coating. It’s also great for filling, no soaking needed.
It can also be made with just one of the citrus fruits used; in the case of lemon, it’s better to reduce the amount of juice a bit and dilute it with water. It stays fresh in the pantry for several days, soft as freshly made.
FAQ (Frequently Asked Questions)
Can it be filled?
Yes, certainly, the citrus cake is excellent with a delicious cream, citrus-flavored or a pastry cream.
