Polish-Style Citrus Cake
A moist and flavorful cake that combines the brightness of citrus with the richness of polish flavors.
Ingredients
- ●1 cup Polish dish (Polish rye bread, crushed)soaked in citrusy syrup
- ●8 ounces Velvety cream cheesesoftened
- ●1 cup Light brown sugarpacked
- ●4 Large eggsat room temperature
- ●2 tablespoons Finely grated citrus zestfrom 1 orange and 1 lemon
- ●2 tablespoons Freshly squeezed citrus juicefrom 1 orange and 1 lemon
- ●1/2 cup Unsalted butter, softenedat room temperature
- ●1 teaspoon Vanilla extract
- ●1 cup Citrusy syrup (see notes)
Instructions
- 1
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- 2
2. In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
3. In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth.
- 4
4. Add the sugar and beat until well combined.
- 5
5. Beat in the eggs one at a time, followed by the citrus zest and juice.
- 6
6. With the mixer on low speed, gradually add the flour mixture and mix until just combined.
- 7
7. Beat in the butter and vanilla extract.
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8. Divide the batter evenly between the prepared pans and smooth the tops.
- 9
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
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10. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
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11. To make the syrup, combine the citrus zest, juice, and sugar in a small saucepan.
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12. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
- 13
13. Strain the syrup through a fine-mesh sieve into a small bowl and let cool to room temperature.
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14. To assemble the cake, place one of the cooled cakes on a serving plate and drizzle with some of the citrus syrup.
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15. Top with the second cake and drizzle with the remaining syrup.