Moist and zesty citrus cake! 🍰🍋🍊 I love citrus fruits and citrus flavoured cakes and desserts have always had a special place in my heart 💛
My Zesty Citrus Cake is one of my all time favorite recipes and luckily you guys enjoyed it too. So I desided to make a delicious holiday edition of my Zesty Citrus Cake, this time adding some marzipan and poppy seeds. YUM-MY!! 🍋🍊
I thought about adding some white vegan chocolate as well but desided that it would be too much/sweet – but hey, if you relly like white chocolate then give it a go and add some chopped white vegan chocolate to the batter 💛
Every bite of this zesty cake is bursting with fresh lemon and orange flavor which will have you hooked after just one bite 🍰
If you give this Citrus Cake a try, let me know! Leave a comment, rate it, and take a picture and tag @pieceofplants on Instagram! I’d love to see what you come up with 📸
Citrus Cake (Holiday Edition)
Holiday edition of my Citrus Cake with marzipan and topped with a Zesty Frosting
- 100 grams vegan butter (¼ cup + 3 tbsp)
- 90 grams cane sugar (0.4 cup)
- 70 grams apple sauce (0.3 cup)
- 125 grams buckwheat flour (1 cup)
- 125 grams almond flour (1.3 cups)
- 1½ tsp baking powder
- 1 tbsp lemon zest, tightly packed (zest from approx. 1½-2 lemons)
- 1 tbsp orange zest, tightly packed (zest from approx. 1½-2 oranges)
- 5 tbsp lemon juice
- 2 dl non-dairy milk (4/5 cup)
- 100 grams marzipan (⅓ cup)
- 2 tbsp poppy seeds
- 2.5 dl powdered sugar (1 cup)
- 1 tsp lemon zest
- 1 tsp orange zest
- 1-2 tbsp lemon juice
In a mixing bowl, add vegan butter and cane sugar and mix/whisk it with a hand mixer.
Add apple sauce, lemon zest and orange zest and mix again, still using the hand mixer.
In another bowl, mix buckwheat flour, almond flour and baking powder.
Pour the flour mixture into the mixing bowl with vegan butter and sugar and mix it well using a spoon. Add lemon juice and mix again.
Add the non-dairy milk and mix it well. Grate or finely chop the marzipan and mix it into the batter together with the poppy seeds.
Preheat the oven to 180C°/350F°.
Grease a baking pan (I used a narrow rectangular bread pan) with a little oil or vegan butter. I like to line the bottom of the pan with some baking paper to make it easier to get the cake out of the pan (grease the baking paper too).
Bake it in the oven for approx. 45 minutes (the baking time might vary depending on the type of pan you use).
Let the cake cool while you mix your frosting.
In a small bowl, add powdered sugar, lemon zest and orange zest and mix well. Then add the lemon juice a little at a time until you get the desired consistency.
Let the cake cool completely before adding the frosting on top, Add the frosting right before serving.
If you are in the mood for more zesty lemon recipes then check out the original Zesty Citrus Cake 🍋
This recipe is available both in English and Danish (click the flag below to switch language)