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Citrus Flavor Boost Upside‑Down Cake with Citrus Flavor Intensifier Extract
Dolce Flav
Rated 5.0 stars by 1 users
Category
Citrus
Author:
Dolce Flav
Servings
8
Prep Time
20 minutes
Cook Time
40 minutes
This vibrant Citrus Upside‑Down Cake leverages the punchy zing of citrus flavor intensifier extract to elevate the natural brightness of an orange–lemon topping. Slices of citrus roast atop a moist vanilla sponge infused with extract, creating a tender, fragrant cake. Baked and flipped for a stunning presentation, it’s both visually stunning and bursting with intensified citrus aroma and flavor—with minimal fuss and maximum wow factor.
Ingredients
For the Citrus Topping:
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2 medium oranges, thinly sliced (seeds removed)
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1 lemon, thinly sliced
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¼ cup (50 g) granulated sugar
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2 tbsp unsalted butter, melted
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¼ tsp citrus flavor intensifier extract
For the Cake Batter:
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1 ¼ cups (160 g) all-purpose flour
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½ tsp baking powder
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¼ tsp salt
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½ cup (113 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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¼ tsp citrus flavor intensifier extract
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½ cup (120 ml) milk
Directions
Prepare the topping. Preheat oven to 350 °F (175 °C). In an 8‑ or 9‑inch round cake pan, layer orange and lemon slices. Drizzle with melted butter and sprinkle sugar evenly; drizzle the citrus flavor intensifier extract over the fruit.
Mix dry ingredients. In a bowl, whisk together flour, baking powder, and salt until uniform.
Cream butter and sugar. In another bowl, beat softened butter and sugar until pale and fluffy. Add eggs one at a time, mixing until smooth.
Add flavor. Stir in vanilla extract and the remaining citrus flavor intensifier extract to enhance the cake’s citrus aroma.
Combine batter. Alternate adding dry mix and milk to the creamed mixture, starting and ending with dry ingredients. Mix until just combined.
Assemble and bake. Pour batter gently over the citrus‑topped pan. Bake for 35–40 minutes or until a skewer inserted in the center comes out clean.
Flip and serve. Let cake cool in the pan for 10 minutes. Run a knife around the edges, invert onto a serving plate, and let the topping shine.
Enjoy. Slice and serve warm or at room temperature, allowing the intensified citrus aroma to brighten every bite.
Recipe Note
10 FAQs About This Recipe
What is citrus flavor intensifier extract?
A natural, plant-origin flavoring designed to amplify citrus notes with tart and sour depth—ideal for fruits and confections.
How strong is the extract and how much should I use?
Very potent—start with as little as ¼ teaspoon and adjust to taste when formulating recipes.
Can I substitute regular citrus extracts?
Yes, but the amplifying, tart brightness of a flavor intensifier is unique—regular extracts like lemon or orange offer more straightforward citrus notes.
Does this change texture?
No, it enhances aroma and flavor without affecting cake texture.
Can I use other citrus combinations?
Absolutely! Grapefruit, lime, or mixed citrus slices each bring unique bright elements to the cake.
How long does the cake stay fresh?
Stored covered at room temperature, it remains soft and flavorful for 2–3 days.
Can I freeze this cake?
Yes—wrap cooled slices tightly and freeze up to 1 month. Thaw at room temperature before serving.
Is the extract heat-resistant?
Yes—it retains its brightness through baking, making it excellent for both batters and glazes.
Can this recipe be vegan-adapted?
Yes—use plant-based butter, egg replacer (like flax or aquafaba), and non-dairy milk to adapt.
Where else can I use this extract?
Great in custards, glazes, beverages, frostings, or marinades to elevate citrus flavor.