6 Inch Sunshine Citrus Cake – Sally’s Baking

This 6-inch sunshine citrus cake is just the thing to brighten up gloomy, chilly days with its lively citrus flavor, fluffy and springy cake layers, and smooth whipped frosting. The frosting is lightly sweetened so it doesn’t hide the fresh tang of the citrus. You’ll use lemon, orange, and/or lime zest and juice right in the batter, plus don’t skip the homemade lemon curd—it’s a game changer!

One reader, Bree, shared: “I had such a great time making this cake! I used blood orange, lemon, and lime. The flavor was incredible! And the whipped cream frosting? I can’t even tell you how good it was—totally divine… ★★★★★“

I put this cake through the wringer during a week of freezing rain, tested it with friends while snow softly fell, and snapped photos while the wind howled outside my window. That’s why I named it sunshine citrus cake—because it’s a little taste of warm, bright sunshine when the world outside feels cold and gray.

Hey there! This sunshine citrus cake is my little secret weapon against dreary, cold days. It bursts with layers of tangy citrus cake, a luscious homemade lemon curd filling, and a lightly sweet, whipped cream cheese frosting that won’t overshadow the zesty flavors. I perfected this recipe as snow fell and freezing rain tapped on my windows, resulting in a small, 3-layer 6-inch cake that’s a happy bite of springtime.

The recipe breaks down into three simple parts: bright, fresh lemon curd (you’ll want to make this first so it has time to chill and firm up), a citrus-packed cake batter that makes three perfect 6-inch layers, and a stable but airy whipped frosting that blends some lemon curd right in to make the filling. The frosting is purposely gentle on sweetness so the citrus can shine through loud and clear. Feel free to mix lemon, lime, orange, or all three—fresh zest and juice really make all the difference.

Here’s the plan and what to expect along the way:

• Cook up the lemon curd on the stove, then chill it until it’s thick and bright.
• Bake three 6×2-inch cake layers from about 3.5 to 4 cups of batter; the crumb is light and springy but holds up nicely for stacking.
• Whip a cream cheese frosting and fold some lemon curd into part of it for the filling.
• Assemble the cake, add a thin crumb coat, then chill it before finishing the outside with frosting for the best structure.
• This cake is small and perfect for a household or small get-together, can be made ahead in parts like the curd and the layers, and freezes well if you want to save some for later.

Keep scrolling for detailed ingredient info, step-by-step help, and tips for whipping up the brightest and most reliable citrus layer cake you’ve ever made.

Flavor Highlights and Swaps

• Flavor: If you adore that sweet, zesty punch of fresh citrus, this cake is built for you. We start by creaming butter and sugar together, then stir in fresh orange, lemon, and lime zest to soak into the batter’s base. When adding the milk, we toss in freshly squeezed juice. Plus, there’s homemade lemon curd folded into the whipped frosting filling. You can customize the citrus mix too—skip the orange if you like, swap in grapefruit or blood orange, or stick with classic lemon. Fresh zest and juice make all the difference!
• Texture: The crumb is perfectly light and springy, but holds up well against the creamy whipped frosting so you get those pretty slices without a crumble mess.
• Size: This is a three-layer, 6-inch cake. Smaller cakes like this are super popular because they’re easier to handle with less leftovers—perfect if you have a small family or intimate gathering. They’re also easier to assemble, decorate, and slice.
• Ease: While this cake is a bit smaller than a typical 9-inch layer cake, it still asks for some attention to steps like making the lemon curd, whipping the frosting just right, and applying a crumb coat. But don’t worry, it’s really straightforward and totally doable!

This cake is a perfect combo of citrus cake layers, lemon curd folded into the whipped frosting filling, and a plain whipped frosting coating on the outside.

1. Lemon Curd: Have you ever made lemon curd before? If you’ve ever enjoyed lemon bars or lemon meringue pie, you’ve had a taste of it! Lemon curd is a tangy, creamy, and sweet topping made right on the stove—you can spread it on scones, toast, or crepes, use it as the silky filling in our Lemon Blueberry Tart recipe, and in this case, layer it inside the cake. Homemade lemon curd hands down beats anything store-bought, and you only need 5 basic ingredients. Make the curd first so it can cool and firm up properly. The curd in the photos includes orange zest for an extra burst of flavor.
2. Citrus Cake Layers: This recipe is adapted from my perfect lemon cupcake recipes. The batter is nearly the same except we add a bit more flour here, plus we stir fresh citrus zest into the creamed butter and sugar for a big flavor boost. Most cupcake batters that make 12-15 cupcakes give about 3.5-4 cups of batter, just enough to bake three 6-inch thick layers for a cake.
3. Whipped Frosting: Have you tried my not-too-sweet whipped frosting yet? This is your chance! We fold some lemon curd into part of the frosting to make a creamy, bright filling that’s perfect for layering inside the cake.

For the Recipe Testers Curious About the Process!

I started with an older lemon layer cake recipe and over time tweaked it by using smaller pans to bake thicker layers, adjusted leavening for fluffier, taller cakes, and swapped buttermilk for whole milk to reduce acidity. You can see all those updates in the recipe now. When I tried swapping some lemon zest and juice for other citrus, I lost that bright flavor I love. For me, lemon is just unbeatable.

I played around with white cake batters using cake flour and egg whites but found they don’t stand up well to fresh citrus juice unless you add more leavener or reduce liquids—which either affects texture or flavor. Using only egg whites gave me a dry cake, and I couldn’t get the citrus punch I wanted in a big cake. I hold the citrus bar high!

So, I went back to trusty lemon cupcake batter baked in 6-inch pans, and voilà—success!

Pro Tips for Taller, Fluffier Cakes

I started with an older lemon layer cake recipe and over time tweaked it by using smaller pans to bake thicker layers, adjusted leavening for fluffier, taller cakes, and swapped buttermilk for whole milk to reduce acidity. You can see all those updates in the recipe now. When I tried swapping some lemon zest and juice for other citrus, I lost that bright flavor I love. For me, lemon is just unbeatable.

I played around with white cake batters using cake flour and egg whites but found they don’t stand up well to fresh citrus juice unless you add more leavener or reduce liquids—which either affects texture or flavor. Using only egg whites gave me a dry cake, and I couldn’t get the citrus punch I wanted in a big cake. I hold the citrus bar high!

So, I went back to trusty lemon cupcake batter baked in 6-inch pans, and voilà—success!

I began with a lemon layer cake recipe that’s stood the test of time, and over the past year I’ve made some thoughtful tweaks. Using smaller pans lets the layers bake thicker and fluffier thanks to a bit more leavener. Swapping in whole milk for buttermilk tones down acidity. These updates are baked into the recipe here now. When I tried swapping lemon zest and juice for other citrus, the bright lemon flavor faded, so I stuck with lemon for that perfect pop.

I experimented with white cake batters featuring cake flour and egg whites but ran into issues holding up to fresh citrus juice. Cake flour struggles unless you tweak leavener or liquid amounts, which affects taste and crumb. Egg whites made the cake dry. The lemon cupcake batter baked in 6-inch pans wins every time.

Trust me on this—this combination shines every single bake.

Here’s a list of tools I like using, but don’t worry—many are optional and you can still make this cake without any fancy equipment.

1. Double Boiler: Use a double boiler to make your lemon curd gently over indirect heat. Cooking the curd in a metal double boiler can leave an unpleasant metallic taste, so opt for a non-metal double boiler or a heatproof glass bowl (like Pyrex) set over a pot of simmering water.
2. Silicone Whisk: While not essential, a silicone whisk is great for stirring the curd—it won’t leave that weird metal aftertaste some metal whisks do.
3. 6×2-Inch Cake Pans: These are my go-to pans for this recipe. If you don’t have them, you can always bake cupcakes instead, which work beautifully with this batter.
4. Citrus Zester or Grater: You’ll get most of your citrus flavor from fresh zest, both in the lemon curd and the cake batter, so a tool to zest lemons, limes, and oranges is a must. A fine cheese grater or microplane works perfectly.
5. Citrus Juicer: You can squeeze juice by hand, but if you like cooking or baking with citrus often, a citrus juicer makes the job much quicker and easier!
6. Cake Turntable: This handy tool makes frosting your cake’s sides and smoothing the crumb coat easier and neater.
7. Bench Scraper: I love using a bench scraper to smooth frosting all around the cake. It works well with any cake size and helps create a clean finish.
8. Icing Spatula(s): A small spatula is perfect for spreading frosting between layers and on top, while a larger flat spatula helps smooth the sides before using a bench scraper. These tools aren’t necessary but definitely make decorating easier.
9. Small Cake Stand: The yellow cake stand in the pictures is about 8 inches wide—perfect for a 6-inch cake with just enough extra space. A nice cake stand helps with display and frosting ease.

That’s a lot of info to get you ready! If you’ve made it down this far, you’re officially set to start baking this sunny cake. I hope it brings you as much joy as it did to make it for my family.

Description

This sunshine citrus cake is a perfect pick-me-up for cold days, delivering bright flavor, a light and airy crumb, and a smooth whipped frosting. Make sure to give yourself enough time to prepare the lemon curd ahead.

Ingredients

Lemon Curd

• 2 large egg yolks
• 1 large egg
• 2/3 cup (134g) granulated sugar
• 1 Tablespoon lemon zest (about 1 lemon)
• 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
• 1/8 teaspoon salt
• 6 Tablespoons (85g) unsalted butter, softened to room temperature

Cake

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 and 1/2 Tablespoons citrus zest (combination of lemon, orange, and lime or other)
• 2 large eggs, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1/2 cup (120ml) whole milk, at room temperature
• 1/3 cup (80ml) freshly squeezed citrus juice (combination of lemon, orange, and lime or other)

Whipped Frosting

• 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 1 and 1/2 teaspoons pure vanilla extract
• 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream (very cold!)
• optional: sliced citrus fruits or citrus twists to garnish

Instructions

1. Make the lemon curd: Fill the bottom of your double boiler with 1-2 inches of water and bring to a boil over high heat. Then reduce heat to low so the water simmers gently. In the top pot or heatproof bowl, whisk together the egg yolks, whole egg, sugar, lemon zest, lemon juice, and salt using a silicone whisk (this helps avoid any metallic taste). Keep whisking steadily as the mixture heats, cooking until it thickens to about the consistency of hollandaise or a thick soup—this will take around 10 minutes or when it hits 160°F (71°C) on a thermometer. If it’s not thickening, increase the heat slightly but keep whisking constantly. Remove from heat and cut the softened butter into 6 pieces, whisking them in one at a time until fully combined. Pour the curd into a jar or bowl and press plastic wrap right on the surface to stop a skin from forming. It will thicken more as it cools. Chill it in the fridge to speed up the process. You can store the curd in the fridge for about 10 days or freeze it for longer. Thaw frozen curd overnight in the fridge. This recipe makes about 1 heaping cup of lemon curd.
2. Make the cake: Preheat your oven to 350°F (177°C). Grease three 6-inch rounds and line each with a parchment circle, then grease the parchment too. This helps the cakes come out easily.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Using a mixer with a paddle or whisk attachment, cream the butter and sugar on medium-high until smooth and fluffy, about 3 minutes. Scrape down the bowl sides and bottom, then beat in the citrus zest until incorporated and creamy, about 2 more minutes. Add the eggs and vanilla extract, and beat until just combined. Scrape the bowl again to catch any unmixed bits. Next, add half the dry ingredients, half the milk, and half the citrus juice. Mix on low speed until mostly combined, then add the remaining dry ingredients, milk, and citrus juice. Mix on low just until combined. Don’t overmix! You may want to finish mixing by hand with a whisk to make sure there aren’t any big lumps. The batter will be a bit thick with some small lumps. You should have between 3.5 and 4 cups of batter.
4. Distribute the batter evenly among the three pans. If you see air bubbles, gently tap the pans on the counter to pop them. Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean.
5. Let the cakes cool in the pans on wire racks for 30 minutes. Then remove the cakes from the pans, peel off the parchment, and let them cool completely on wire racks. Make sure they’re fully cool before frosting.
6. Make the whipped frosting: In a large bowl with a mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium-high until soft and creamy, about 1 minute. Scrape down the bowl and beat again as needed until smooth. Add the confectioners’ sugar and vanilla extract, then beat on medium until fully combined and perfectly smooth—no lumps! This will take at least 2 minutes. Scrape the bowl again, then switch to a whisk attachment if you haven’t already. Turn the mixer to low and very slowly pour in the cold heavy cream in a steady stream. When all the cream is added, crank the mixer to high and whip until stiff peaks form—about 1-2 minutes. Don’t walk away here, and be patient if it takes a little longer. You want thick, airy, fluffy frosting.
7. Create lemon curd frosting filling: Scoop about 1 cup of frosting into a separate bowl and gently stir in 3 heaping tablespoons of your cooled lemon curd. This mixture will be the cake filling.
8. Assemble the cake and crumb coat: Make sure you have enough fridge space because after this step, the cake needs to chill. If your cake layers aren’t flat on top, carefully level them with a serrated knife, tossing away the crumbs. Set 1 layer on your cake stand or plate. Spread half the lemon curd frosting evenly on top. Add the second layer, then spread the remaining lemon curd frosting on that layer. Top with the last cake layer. Spread a thin layer of the plain whipped frosting all over the cake to seal in crumbs—this is the crumb coat. Chill the cake uncovered in your fridge for 30 minutes.
9. Finish frosting the outside of your chilled, crumb-coated cake using an icing spatula. Smooth the sides with a bench scraper if you want a polished look. Chill again, uncovered, for at least 30 minutes to set the frosting firmly.
10. After chilling, your decorated cake is ready to slice and serve, or you can leave it out at room temperature for a couple of hours. Leftovers should be covered tightly and stored in the fridge for up to 5 days.

Notes

1. Make Ahead Tips: The lemon curd can be made ahead or frozen (see step 1 for details). Cake layers bake, cool, and can be kept covered at room temp overnight or refrigerated for a day. The whipped frosting is best made fresh because it doesn’t hold up well sitting out in a bowl. After decorating the cake, refrigerate it for at least 30 minutes—or up to a full day—but after 2 hours, lightly cover it to keep it fresh. Before serving, let the chilled cake sit at room temperature for about an hour for the best flavor and texture.
2. Freezing Tips: You can freeze frosted cakes or unfrosted cake layers for up to 2-3 months. To freeze a frosted cake, chill it first for at least an hour to set the frosting, then wrap and freeze. Thaw the cake in the fridge and let it come to room temp before slicing.
3. Eggs & Citrus Choices in Lemon Curd: I typically use 4 egg yolks for lemon curd, but in this recipe I use 2 yolks plus 1 whole egg because it gives a thicker curd. Feel free to swap lemon juice and zest 1:1 with lime for a tart twist. For grapefruit or orange curd, swap only half of the lemon juice and zest—this helps keep flavor and texture balanced. Always use fresh-squeezed citrus for the best results. Craving another way to showcase silky curd? Try The Best Homemade Lemon Pie Recipe.
4. Best Citrus for the Cake: This cake is fabulous with just lemon, just lime, or a mix with orange, blood orange, or grapefruit. I don’t recommend skipping lemon or lime entirely because other citrus can get lost. My favorite combo is an even mix of lemon, lime, and orange zest and juice. For an intensely lime-forward bake, see Makrut Lime Leaf Cake with Lemon and a Lime Icing.
5. Cream Cheese in the Frosting: Use only full-fat brick cream cheese (about 6 ounces) for the frosting. Skip cream cheese spreads. I like Philadelphia brand best for this recipe.
6. Batter Yield & Alternate Cake or Cupcake Options: You’ll have 3.5-4 cups of batter total, perfect for this recipe or other pan sizes. The light, moist cake works great as cupcakes or layers. For cupcakes, fill liners 2/3 full and bake at 350°F (177°C) for 18-22 minutes. When cool, hollow out the center, fill with about 1 heaping teaspoon of lemon curd, and top with whipped frosting. You can also mix lemon curd into the frosting for cupcakes.

Make, Bake, and Assemble

1. Fill the bottom of a double boiler with 1–2 inches of water, bring to a boil, then reduce to a gentle simmer.

2. In a heatproof bowl, whisk together 2 egg yolks, 1 whole egg, 2/3 cup sugar, lemon zest, 1/3 cup lemon juice, and 1/8 teaspoon salt.

   

3. Whisk the egg-sugar mixture constantly over the simmering water until it thickens to the consistency of hollandaise or reaches about 160°F (about 10 minutes).

4. Remove the curd from heat, cut 6 tablespoons softened butter into pieces, and whisk them in one at a time until fully combined.

   

5. Pour the lemon curd into a jar or bowl, press plastic wrap directly onto the surface, and chill in the refrigerator until firm.

6. Preheat the oven to 350°F (177°C) and grease three 6×2-inch cake pans; line each with a parchment circle and lightly grease the parchment.

   

7. Whisk together 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a medium bowl and set aside.

8. Cream 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium-high until smooth and fluffy, about 3 minutes, then beat in 1 1/2 tablespoons citrus zest for about 2 minutes.

   

9. Add 2 room-temperature eggs and 1 1/2 teaspoons vanilla extract to the butter mixture and beat until just combined, scraping the bowl as needed.

10. Add half the dry ingredients, half the 1/2 cup milk, and half the 1/3 cup citrus juice; mix on low until mostly combined, then add the remaining dry ingredients, milk, and juice and mix on low just until combined.

    

11. Distribute the batter evenly among the three pans, tap each pan on the counter to release air bubbles, and bake 18–21 minutes or until a toothpick inserted in the center comes out clean.

12. Let the cakes cool in the pans on wire racks for 30 minutes, then remove from pans, peel off parchment, and cool completely on wire racks before frosting.

    

13. Beat 6 ounces softened full‑fat cream cheese on medium-high until smooth and creamy, about 1 minute, then add 3/4 cup confectioners’ sugar and 1 1/2 teaspoons vanilla and beat until smooth.

14. Switch to a whisk attachment, very slowly pour in 1 1/2 cups cold heavy cream on low, then increase to high and whip until stiff peaks form.

    

15. Scoop about 1 cup of the whipped frosting into a separate bowl and gently stir in 3 heaping tablespoons chilled lemon curd to make the filling.

16. If needed, level cake layers with a serrated knife so they sit flat.

    

17. Place one cake layer on your cake plate or turntable and spread half the lemon‑curd frosting evenly on top; add the second layer and spread the remaining lemon‑curd frosting, then top with the third layer.

18. Spread a thin layer of plain whipped frosting over the entire cake to create a crumb coat, then chill the cake uncovered in the refrigerator for 30 minutes.

19. Finish frosting the chilled, crumb-coated cake with the remaining whipped frosting, smooth the sides with an icing spatula or bench scraper, and chill uncovered for at least 30 minutes to set.

Easy Flavor Swaps and Add-Ins

• All lemon or all lime cake: Use only lemon or only lime juice and zest in both the cake and lemon curd to get a focused, bold citrus flavor.
• Blood orange or orange accents: Swap in blood orange or sweet orange for up to half the lemon or lime components. For the curd, replace only half the lemon juice and zest with orange or grapefruit juice and zest to keep balance and set.
• Lime curd filling: Swap lime juice and zest 1:1 for lemon in the curd for a tangy twist on the filling.
• Cupcakes: Spoon batter into 12 cupcake liners about 2/3 full and bake at 350°F (177°C) for 18-22 minutes. Once cooled, carefully core out the centers and fill with 1 heaping teaspoon lemon curd. Top with whipped frosting, or fold curd into frosting for extra citrus flavor.
• Garnishes & color: Tint your whipped frosting with gel food coloring (yellow, pale green, or orange) or pipe pretty rosettes. Garnish with thin citrus slices, candied peel, or fresh citrus twists for a festive look.
• Store-bought curd: If you’re short on time, store-bought lemon curd can work, but homemade curd really shines with fresher flavor.

Storage, Freezing, and Make-Ahead

• Keep leftover cake covered tightly in the refrigerator for up to 5 days. Before serving, let slices sit at room temperature about 1 hour for the best taste and texture.
• You can freeze frosted or unfrosted cake layers for 2-3 months. For frosted cakes, chill for at least an hour to set the frosting before wrapping and freezing. Thaw in the fridge and bring to room temperature before slicing.
• Store homemade lemon curd in the fridge up to 10 days or freeze for longer storage; thaw overnight in the fridge before using.
• Baked cake layers can be wrapped and stored overnight at room temp or refrigerated for a day. For longer storage, wrap and freeze layers and thaw in the fridge before assembling.
• Whipped cream cheese frosting is best used fresh. If it softens, chill and re-whip briefly to firm up. This frosting doesn’t hold well at room temperature for long.

Answers to Common Baking Questions

1. Can I use store-bought lemon curd?

   Yes, store-bought lemon curd is okay in a pinch, but homemade curd brings a fresher, brighter flavor that I really recommend.

2. Can I bake this in a different pan size?

   This recipe is perfect for three 6-inch layers. You can also bake it as about 12 cupcakes (bake 18-22 minutes at 350°F/177°C). I haven’t tested it as a single 9-inch cake, and baking time or texture may differ.

3. My whipped frosting turned out too soft or collapsed. What now?

   Make sure the heavy cream is very cold before whipping and whip until you get stiff peaks. If it gets too soft, chill it 20-30 minutes and then re-whip until it firms back up. Also, chilling the cake after the crumb coat helps stabilize it.

4. Can I leave out cream cheese in the frosting?

   Cream cheese adds body and a slight tang to this frosting. Omitting it will make the frosting lighter but less stable and less flavorful. The recipe calls for full-fat brick cream cheese.

5. Why not use cake flour?

   Through testing, I found cake flour doesn’t hold up well to fresh citrus juice unless you change leavening or reduce liquids, which affects texture and taste. All-purpose flour gives the best structure and crumb here. For another lemon batter that holds up well with all-purpose flour, see my Lemon Poppy Seed Loaf Cake.

6. How can I prevent lemon curd from curdling or tasting metallic?

   Cook the curd gently over indirect heat with a double boiler and whisk constantly. Use a non-metal whisk if possible. Cook to about 160°F (71°C) or until thickened, remove from heat, then whisk in butter. Using a glass or non-metal top pot in your double boiler helps avoid any off flavors.