R is for Recipes: Delicious Citrus Cake with Pineapple Vanilla Frosting
This post may contain affiliate links; find my full disclosure here.
I don’t know about you, but when the weather starts to turn warmer, I prefer to serve a dessert that is light and refreshing. This citrus cake recipe has been in my recipe box for a long time and was passed down to me from my dear Aunt Jackie. As I was looking for a light, fresh dessert for my Easter menu this year, I came across this recipe card and decided this would be the perfect cake to serve. Boy, it did not disappoint! This cake is moist and flavorful and the frosting is light and airy. I garnished each piece of citrus cake with a mandarin orange slice for a perfect springtime look. Yum! I can’t wait for you to try this recipe. Are you ready to learn how to make your own delicious citrus cake? Here we go:
- Make your cake ahead of time and prepare the light, fluffy frosting the day you plan to serve it.
- This recipe can be made in either a 9×13 inch pan or as a layer cake using 3 8-inch round pans.
- The original citrus cake recipe called for vegetable oil – I substituted coconut oil instead and loved the dense, moist texture of the cake. I have been substituting coconut oil in many of my recipes lately and have been pleased with the results.
I hope you enjoy this recipe as much as my family has. It is definitely a keeper. Light and refreshing, but packed with satisfying flavor. What else might you garnish this citrus cake with? Perhaps a wedge of fresh pineapple in addition to the oranges? I would love to hear from you in the comments. Happy baking, my friends! I hope you enjoy every delicious bite! Xoxo -Cristina
My posts are partying at these fun Link Parties and Blog Hops!