Pasteurized cream (cow's milk) and salt

Texas Citrus Butter Cake with Brown Sugar Pecan Glaze

Serves 8 | Ready in 45 minutes

Rich with sweet cream butter and brightened by fresh Texas citrus, this tender sheet cake is soaked in a warm brown sugar glaze loaded with toasted pecans. It’s everything we love about Southern desserts—simple, bold, and buttery.

Ingredients:
For the Cake:

¾ cup Mozz Co Sweet Cream Butter, softened

1 cup sugar

2 large Hat & Heart pasture-raised eggs

Zest of 1 Rio Star grapefruit or orange

2 tbsp juice from the same citrus

1½ cups flour

1½ tsp baking powder

½ tsp salt

½ cup Mill-King Market whole milk

For the Glaze:

½ cup Mozz Co Sweet Cream Butter

½ cup brown sugar

¼ cup Texas pecans, chopped

Pinch of flaky salt (optional)

Instructions:
Preheat oven to 350°F. Butter a 9x9 baking dish and set aside.

Make the Cake Batter:
Cream Mozz Co butter and sugar together until light and fluffy. Beat in eggs, citrus zest, and juice. In a separate bowl, whisk flour, baking powder, and salt. Alternate adding dry ingredients and milk to the butter mixture until fully incorporated.

Bake the Cake:
Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.

Prepare the Glaze:
While the cake bakes, melt butter in a small saucepan over medium heat. Stir in brown sugar and pecans. Simmer for 2–3 minutes, then remove from heat.

Glaze the Cake:
As soon as the cake comes out of the oven, poke small holes across the top and pour warm glaze evenly over the surface. Let sit for at least 10 minutes before slicing.

Optional Add-ons:
Top with whipped cream or Mother Culture Honey Vanilla Greek Yogurt

Serve with grilled peaches or strawberries

Swap grapefruit for Meyer lemon or orange for seasonal flair

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