Tangy Fruitcake Recipe

Name: Tangy Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ½ cup butter; ¾ cup sugar; 2 eggs; 1 tablespoon lemon zest; 1 teaspoon lemon extract; 1 ⅔ cups sifted cake flour; 1 ½ teaspoons baking powder; ¼ teaspoon salt; ⅔ cup milk; confectioners' sugar; sliced and sweetened strawberry; heavy cream, whipped

Servings: persons

½ cup butter
¾ cup sugar
2 eggs
1 tablespoon lemon zest
1 teaspoon lemon extract
1 ⅔ cups sifted cake flour
1 ½ teaspoons baking powder
¼ teaspoon salt
⅔ cup milk
confectioners' sugar
sliced and sweetened strawberry
heavy cream, whipped

1
Cream butter and sugar until light and fluffy.
2
Beat in eggs, one at ta time, beating well after each addition.
3
Add lemon zest and extract.
4
Sift together flour, salt and baking powder.
5
Add dry ingredients alternately with milk, beating with mixer at medium speed.
6
Begin and end with dry ingredients.
7
Pour batter into a greased and floured 6 1/2 cup ring mold.
8
Bake in a 325 oven for 30 to 40 minutes.
9
Cool on wire rack for 10 minutes.
10
Loosen edges and invert.
11
Sprinkle with confectioners sugar.
12
Fill center with strawberries and top with whipped cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup butter, ¾ cup sugar, 2 eggs, 1 tablespoon lemon zest, and more.

Yes, Tangy Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tangy Fruitcake

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