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Funfetti Citrus Birthday Cake

Funfetti Citrus Birthday Cake to Brighten Your Celebration

Explore the vibrant Funfetti Citrus Birthday Cake, a crowd-pleaser infused with citrus zest, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour Use cake flour for a lighter texture.
  • 2 cups Granulated Sugar Could substitute with coconut sugar for a lower glycemic option.
  • 1 tbsp Baking Powder Ensure it's fresh for optimal results.
  • 1 tsp Salt Do not omit even though it seems small.
  • 1 cup Butter Use unsalted for better control over flavor.
  • 5 large Eggs Make sure they are at room temperature for best results.
  • 1 cup Milk Can substitute with almond milk for a dairy-free option.
  • 1 tbsp Zest of Lemon Fresh zest is highly recommended for maximum aroma and taste.
  • 1 cup Funfetti Sprinkles Use high-quality, non-bleeding sprinkles.
For the Lemon Buttercream Frosting
  • 4 cups Powdered Sugar Essential for achieving the frosting's sweetness and creamy texture.
  • 1/4 cup Lemon Juice Freshly squeezed is preferred for best flavor.
  • 1 tsp Vanilla Extract Choose pure vanilla extract over imitation.

Equipment

  • Mixing Bowls
  • hand mixer or stand mixer
  • 9-inch round cake pans
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions for Funfetti Citrus Birthday Cake
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. Cream softened unsalted butter and granulated sugar for about 3-5 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well before adding the next, then fold in lemon zest and vanilla extract.
  4. Whisk together all-purpose flour, baking powder, and salt in a separate bowl.
  5. Gradually add the dry flour mixture to the butter mixture, alternating with milk until just combined.
  6. Fold in the funfetti sprinkles gently with a spatula.
  7. Divide the batter evenly between the two pans and bake for 25-30 minutes.
  8. Cool the cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Prepare the lemon buttercream by beating butter, lemon juice, and powdered sugar until smooth.
  10. Once cooled, frost the cakes and decorate with additional funfetti sprinkles.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 7IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Ensure all ingredients are at room temperature for better mixing. Avoid overmixing to keep the cake fluffy.

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