Florida Citrus… it ALMOST goes without being said, but let’s say it anyway – it’s the best. It truly makes your mouth water just thinking about it, and when it’s part of Florida Citrus and Yogurt Cake… we think you’ll agree. It’s Positively Delicious!
- 2 Florida oranges, 1 zested and 1 sliced thin
- 2 Florida grapefruit, 1 zested and 1 sliced thin
- 4 Florida Key limes, 2 zested and 2 sliced thin
- 2 ½ cups Florida sugar
- 1 cup plain (whole fat) Greek yogurt
- 1 stick unsalted butter, softened
- 6 eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- Pinch of sea salt
Preheat oven to 325 degrees. Zest 1 orange, 1 grapefruit and 2 Key limes into a small bowl and set aside. Slice the other half of the citrus into thin rounds and set aside. In a large bowl, cream butter and sugar until light, fluffy, and pale yellow in color. Add vanilla and eggs one at a time, blending thoroughly after each egg. In a separate bowl combine the flour, baking soda, and salt. Add the dry ingredients to the creamed mixture, alternating with the yogurt. Mix until combined, being careful not to over-work the batter. Gently fold in the citrus zest. Pour into a well-oiled bundt pan or two loaf pans. Bake for 1 hour and 15 minutes or until a toothpick comes out clean. Cool for 30 minutes. Using a plate or cake stand, place the sliced citrus around the outer edges, overlapping as you go. Gently un-mold the cake and place on top of the sliced citrus. Serve warm or room temperature.