Description
Enjoy these light and fluffy Citrus Breakfast Cakes, infused with vibrant orange and lemon flavors. Ideal for breakfast or brunch, they are topped with a sweet citrus glaze and can be elegantly garnished with fresh berries or mint.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 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 berries or mint leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line it with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the buttermilk, orange zest, lemon zest, orange juice, and lemon juice to the butter mixture. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let the cakes cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- In a small bowl, combine the powdered sugar with 1 tablespoon of fresh citrus juice. Whisk until smooth. Adjust the consistency with more juice if needed.
- Once the cakes are completely cool, drizzle the glaze over the top of each cake. Allow the glaze to set for a few minutes before serving.
- Garnish each cake with fresh berries or a sprig of mint if desired.
- Serve the citrus breakfast cakes warm or at room temperature, paired with coffee or tea.
Notes
- Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- These cakes can be frozen for up to 3 months; just thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes