Add a touch of sunshine to winter desserts with Triple Citrus Cake featuring meyer lemons, blood oranges and grapefruits.
It’s been almost one week since wrist surgery day and the only thing I really have to say about my recovery time is that I don’t like life as a righty.
It feels weird, it feels like I have to learn how to do things all over again and despite thinking that I was “partially ambidextrous” from my years of playing piano and percussion – clearly I am not. I won’t even get into the mess I make trying to feed myself with a hand weaker than the one that’s been operated on.
Anyone have some good hand strengthening exercises? I jest but maybe only so slightly.
Only I few more days until the bandages come off, I only wish they were still spent down in Florida where I was convalescing for the first part of my recovery.
January for me is the perfect Florida weather, a cool breeze and temperatures that don’t go higher than 80. Everyone else complains about it freezing and is wearing layers but I’m happy in my tank and jeans.
Plus it’s citrus season and what better place to indulge than where it’s grown right?
Except I didn’t.
What’s wrong with me? Oh right, one hand. Can’t exactly peel an orange with one hand. It’s even a bit of a mess with help.
My love of winter citrus has no limits though. As soon as the first clementines are spotted in the store a box is in my fridge. First sight of blood oranges? Watch out because it looks like a crime scene swept through my house with all that gorgeous blood red juice. Meyer lemons add a touch of sweetness in place of traditional lemons and I love a big ‘ol grapefruit to start the day.
However the best place for all this? In a cake and what better way than to just combine it all for one giant citrus party? I found myself sneaking pieces of it for breakfast and then a giant slice after dinner. Top with a little citrus whipped cream or on it’s own and any citrus lover will be happy.
- 3 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon zest from each meyer lemon, blood orange and grapefruit
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cup cane sugar
- 3 large eggs, room temperature
- 1/2 cup greek yogurt
- 1/4 cup meyer lemon juice
- 1/4 cup blood orange juice
- 1/4 cup grapefruit juice
- 1 tablespoon meyer lemon juice
- 1 tablespoons blood orange juice
- 1 tablespoon grapefruit juice
- 1 cup confectioners sugar, sifted
- Heat your oven to 350 degrees and grease a 10-12 cup bundt cake pan.
- In a medium bowl combine the flour, baking powder, baking soda, salt and zest. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment cream the butter and sugar until light and airy about 2-3 minutes.
- Beat in the eggs one at a time until combined and then the greek yogurt.
- Add half the citrus juice and then mix in half the flour mix on low speed. Scrape down the sides and bottom of the mixing bowl and add the remaining juice and then flour.
- Pour in the batter in the prepared bundt pan and spread in an even layer.
- Bake for40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before inverting and releasing.
- To make the glaze, in a small bowl whisk together the citrus juices and the confectioners sugar. If you want a thinner glaze, add more juice. For a thicker glaze, more sugar.
- Pour the glaze over the top and let sit for a few minutes to set.
- The cake will remain fresh for 3-4 days if stored in an airtight container.
I love citrus desserts and this cake is to die for!
This is the perfect cake to brighten up the winter blahs in a very delicious way! (hoping for a speedy recovery for you too!)
I hope your wrist feels better soon. I can’t think of a better way to cheer yourself up than with a beautiful cake like this one!
be still my citrus lovin’ heart.
I am totally craving citrus right now; must be the cold and dreary, my body just needs that sunny burst. This cake sounds fantastic! I saw the pics when you were there and was wondering what happened to your arm/hand (I missed that). Hope you’re better soon!
Plus citrus prevent scurvy (but I don’t think we really need to worry about that anymore).
I think citrus burns calories or something, sooo… you know–after deducing this cake will help burn calories, I hope you’re able to sit back soon and have some wrist recovery time!
I hope your recovery goes well! I have not had a lot of citrus cakes but I am telling you this one looks divine!
No better place for all those citrus than in that beautiful cake!
I hope you have a super speedy recovery! Also, this cake!!!! Love the amped up citrus in it!
I hope you’ll be fully recovered in no time! At least you have this cake in the meantime. 🙂
Love the bright, refreshing tastes of a good citrus dessert in the winter! Sounds fabulous!
This sounds very fresh and light!
I don’t think I’ve ever had a cake with grapefruit in it. It sounds great!
Beautiful cake, and I love all the different citrus flavors in it!
I’m so jealous that you got to go someplace warm (although I’m not sure surgery would be worth the excuse to take a trip ;)). I hope you’re feeling ok! This cake looks amazing – just the bright flavors we need right now in this dreary weather.
I’m the same way with citrus – give it all to me! I love the idea that tripling up on the flavor and throwing it all into a cake. How I wish I was in Florida right now…where it’s not snowy.
Even working with only one hand, you sure do make a tasty looking cake. I hope your recovery is speedy, Susan!