This Red Currant Citrus Cake is a bright, tender, and beautifully fragrant dessert that combines the tart pop of red currants with refreshing lemon and orange zest. Soft, moist, and topped with a simple citrus glaze, it’s a perfect cake for gatherings, teatime, or any moment that calls for something sweet and uplifting.
Why You’ll Love This Recipe
This cake brings together the richness of a buttery crumb and the lively flavor of fresh citrus. The red currants add a pleasant tartness that balances the sweetness perfectly. It’s easy to prepare, uses basic pantry ingredients, and bakes into a soft, moist cake that keeps well. The citrus glaze enhances the flavor without overpowering the delicate fruit. Whether you’re a beginner or experienced baker, this recipe offers reliable, delicious results every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon orange zest
1 cup sour cream
1 ½ cups fresh red currants
For the glaze:
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon orange juice
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar for 3–4 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and orange zest.
Add the dry ingredients to the butter mixture gradually, alternating with the sour cream. Begin and end with the flour mixture. Mix only until combined.
Gently fold in the red currants, keeping them as intact as possible.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, lemon juice, and orange juice until smooth. Drizzle over the cooled cake.
Servings and timing
This recipe serves 12 people.
Prep time: approximately 15 minutes
Baking time: 30–35 minutes
Cooling and glazing time: about 30 minutes
Total time: around 1 hour 20 minutes
Variations
Replace red currants with fresh blueberries or raspberries for a different fruity twist.
Add 1 teaspoon almond extract to the batter for a deeper, aromatic flavor.
Use Greek yogurt instead of sour cream for a slightly tangier finish.
Add a thin layer of citrus marmalade under the glaze for extra brightness.
Fold in white chocolate chips for a sweeter, dessert-style variation.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
To keep it extra moist, store slices in an airtight container.
For reheating, warm individual pieces in the microwave for 10–12 seconds to soften the crumb without drying it.
The cake can also be frozen (without glaze) for up to 2 months; thaw and glaze before serving.
FAQs
What can I use instead of red currants?
Blueberries, raspberries, or chopped strawberries work well as substitutes.
Can I bake this in a smaller pan for a thicker cake?
Yes, but the baking time will increase. Watch for doneness with a toothpick.
Can I use frozen currants?
Yes, fold them in straight from frozen and add 1–2 extra minutes to the bake time.
Is there a substitute for sour cream?
Greek yogurt or plain yogurt works well in equal amounts.
Can I make this cake ahead of time?
Yes, bake it a day ahead. Glaze it right before serving for the best texture.
How do I keep the currants from sinking?
Toss them lightly in a tablespoon of flour before folding them into the batter.
Can I make this recipe dairy-free?
Use dairy-free butter and a dairy-free yogurt alternative.
Can I reduce the sugar?
You may reduce the sugar in the cake by up to ¼ cup without affecting structure.
Can I turn this recipe into cupcakes?
Yes, fill cupcake liners two-thirds full and bake for about 18–20 minutes.
How do I prevent the cake from becoming dry?
Avoid overmixing the batter and remove it from the oven as soon as a toothpick comes out clean.
Conclusion
This Red Currant Citrus Cake is a delightful blend of sweet, tangy, and refreshing flavors. With its tender crumb, bright citrus notes, and vibrant bursts of currants, it’s a versatile dessert that fits any occasion. Easy to prepare and endlessly adaptable, it’s sure to become a favorite in your baking rotation. Enjoy it fresh, share it generously, and savor every slice.
This Red Currant Citrus Cake combines tart red currants with fragrant lemon and orange zest in a soft, buttery crumb, topped with a simple citrus glaze. It’s bright, moist, and perfect for gatherings or teatime.
Author:Sophia
Prep Time:15 minutes
Cook Time:30–35 minutes
Total Time:1 hour 20 minutes
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:European
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon orange zest
1 cup sour cream
1 ½ cups fresh red currants
For the glaze:
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon orange juice
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar for 3–4 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, lemon zest, and orange zest.
Add the dry ingredients to the wet mixture gradually, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined.
Gently fold in the red currants.
Pour the batter into the prepared pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk powdered sugar with lemon and orange juice until smooth. Drizzle over cooled cake before serving.
Notes
Toss red currants with a tablespoon of flour to prevent them from sinking.
Replace sour cream with Greek yogurt for a tangier cake.
Use frozen red currants straight from the freezer and add 1–2 minutes to bake time.
Freeze the cake without glaze and add it after thawing for best results.
Add almond extract or white chocolate chips for variation.
