Description
Light Citrus Breakfast Cakes are a delightful way to start your day, infusing your mornings with refreshing lemon and orange flavors. These fluffy, golden treats are easy to whip up and can be customized with your favorite fruits or toppings. Perfect for brunch or a cozy breakfast gathering, theyβll bring sunshine to your table whether enjoyed warm or at room temperature.
Ingredients
Scale
- 1 Β½ cups all-purpose flour
- 2 tsp baking powder
- ΒΎ cup granulated sugar
- ΒΌ tsp salt
- Β½ cup milk (or plant-based milk)
- β cup vegetable oil
- Zest of 1 lemon
- Zest of 1 orange
- ΒΌ cup fresh lemon juice
- ΒΌ cup fresh orange juice
Instructions
- Preheat oven to 350Β°F (175Β°C). Grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, mix milk, vegetable oil, lemon zest, orange zest, lemon juice, and orange juice until well combined.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Fill the muffin tin about two-thirds full with batter.
- Bake for 15-20 minutes or until golden brown and a toothpick comes out clean. Cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake (45g)
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - For added texture, mix in poppy seeds or use whole wheat flour for a healthier option. - Substitute almond milk for a dairy-free version or add different citrus fruits for more variety. - Store leftovers in an airtight container for up to three days or freeze for longer storage.