This week Kristen shares a shockingly simple and delicious citrus cake from Yasmin Khan’s cookbook, Ripe Figs. The recipe comes together in one bowl and one step (two if you count the twirl of extra-tangy frosting). If you love cake that is bright, tender, and a complete stunner in every way, you'll want to try this. GET THE RECIPE ►► f52.co/3JQtJ9r
Hear more about this recipe from Yasmin herself on our podcast The Genius Recipe Tapes: podcasts.apple...
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PREP TIME: 30 minutes
COOK TIME: 1 hour
SERVES: 8
INGREDIENTS
For the cake
1 cup (225g) softened unsalted butter, plus more for the pans
1 ¾ cups (225g) all-purpose flour
1 cup (200g) granulated sugar
4 extra-large eggs, lightly beaten
3 ½ teaspoons baking powder
¾ teaspoons salt
1 teaspoon vanilla extract
¼ cups (55g) full-fat plain yogurt
2 tablespoons finely grated unwaxed orange zest
2 tablespoons orange juice
For the frosting
⅔ cups (80g) confectioners’ sugar
12 ounces (350g) full-fat cream cheese
¼ cups (55g) full-fat plain yogurt
1 tablespoon orange juice
2 tablespoons lemon juice
Orange and unwaxed lemon, to zest for garnish
Recipe adapted very slightly from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus ( W. W. Norton & Company, May 2021).
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#citruscake #orangecake #lemoncake
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