Citrus Flavor Boost Upside‑Down Cake with Citrus Flavor Intensifier Extract

Citrus Flavor Boost Upside‑Down Cake with Citrus Flavor Intensifier Extract

Dolce Flav

Servings

8

Prep Time

20 minutes

Cook Time

40 minutes

Category

Citrus

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

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    • 2 medium oranges, thinly sliced (seeds removed)

    • 1 lemon, thinly sliced

    • ¼ cup (50 g) granulated sugar

    • 2 tbsp unsalted butter, melted

    • ¼ tsp citrus flavor intensifier extract

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    • 1 ¼ cups (160 g) all-purpose flour

    • ½ tsp baking powder

    • ¼ tsp salt

    • ½ cup (113 g) unsalted butter, softened

    • ¾ cup (150 g) granulated sugar

    • 2 large eggs, room temperature

    • 1 tsp vanilla extract

    • ¼ tsp citrus flavor intensifier extract

    • ½ cup (120 ml) milk

    Directions

    1. 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.

    2. Mix dry ingredients. In a bowl, whisk together flour, baking powder, and salt until uniform.

    3. 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.

    4. Add flavor. Stir in vanilla extract and the remaining citrus flavor intensifier extract to enhance the cake’s citrus aroma.

    5. Combine batter. Alternate adding dry mix and milk to the creamed mixture, starting and ending with dry ingredients. Mix until just combined.

    6. 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.

    7. 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.

    8. Enjoy. Slice and serve warm or at room temperature, allowing the intensified citrus aroma to brighten every bite.