Citrus Fruit Cake

My love of citrus whether its lemon, orange or grapefruit, always makes me smile.  Whether a tall glass of lemonade, orange juice with breakfast or a refreshing grapefruit spritzer (with 7up) citrus makes me happy.  So when I found Rachel Khoo’s Citrus Fruit Cake I was optimistic it would satisfy my citrus desires.

A very simple cake including 4 eggs separated, whites beaten to stiff peaks, 1 ¼ cups superfine sugar, 2 cups AP flour, a pinch of salt, 1 tsp. baking powder, 1 cup butter, melted and cooled and the zest from one lemon and one orange. I was grateful to find there were no candied or dried fruits involved. They are really not some of my favorite ingredients. 

If I were to bake this cake one day and discovered I didn’t have an orange to zest, I wouldn’t hesitate to substitute a grapefruit or a second lemon.  As I sliced into this moist aromatic cake the aroma was deliciously citrus and I couldn’t wait to take a bite.  Once I did I couldn’t stop and finished the entire piece and began thinking about the next morning when I would cut another slice to enjoy with my coffee.  I just so happened to have a small packet of cinnamon roll icing in the freezer and had a thought…. Yesssssss.  I drizzled a small amount of the sugar icing over top and dug in. YUMMO!!! Thank you Rachel and The Little Paris Kitchen.