Lemon and Orange Cake Recipe
We use a combination of lemon and orange juice in this buttery citrus cake. You could use all lemon juice to make a lemon cake, or all orange juice to make an orange cake.
The thin icing sets crisp on top and adds extra citrus flavour and sweetness (the cake itself isn't overly sweet). A dusting of icing sugar would be a nice alternative to icing.
This cake is best served on the day it is made.
Serves about 8.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
185g (3/4 cup) butter, softened (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
190g (3/4 cup + 5 teaspoons) caster sugar
3 large eggs at room temperature (we use eggs with a minimum weight of 59g)
1 teaspoon finely grated zest (lemon and/or orange)
185g (1 1/4 cups) self-raising flour
4 tablespoons (80ml) citrus juice (we use 2 tablespoons orange juice and 2 tablespoons lemon juice)
150g (1 cup plus 1 tablespoon) icing sugar
30ml (1 1/2 tablespoons) citrus juice (either lemon or orange or a mixture of both)
Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced).
Grease the side and base of a 20cm diameter (inside top measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base and side of the pan with non-stick baking paper.
Using an electric mixer or electric hand-held beaters, beat butter and sugar until very pale and creamy. This could take up to 20 minutes.
Add the eggs one at a time, beating for a few minutes after each addition. Don't rush the addition of the eggs as the mixture will be more likely to separate and develop a curdled appearance. Add the zest with the last egg. © exclusivelyfood.com.au
The butter, sugar, egg and zest mixture should be pale and creamy.
Add half the flour and stir until just combined. Repeat with remaining flour. Mix in juice.
Spoon mixture into prepared pan and spread evenly.
Bake for about 50-55 minutes, or until a thin-bladed knife or wooden skewer inserted into the centre of the cake comes out clean. The cake should spring back when lightly pressed in the centre.
Sit pan on a wire rack and allow cake to cool. When cooled, remove cake from pan and ice with citrus icing (we turn the cake over and ice the base of the cake for a smoother finish).
Store in an airtight container.
Stir icing sugar and juice together in a small bowl until smooth. © www.exclusivelyfood.com.au