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.
185g (3/4 cup) butter, softened
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)
Citrus Icing
150g (1 cup + 1 tablespoon) icing sugar
1 1/2 tablespoons (30ml) citrus juice (either lemon or orange or a mixture of both)
Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced).
Grease a 20cm diameter springform pan and line the base and side with baking paper.
Using an electric mixer, 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.
The butter, sugar, egg and zest mixture should be pale and creamy.
Add half the flour and beat or 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. Store in an airtight container.
Citrus Icing
Stir icing sugar and juice together in a small bowl until smooth. © www.exclusivelyfood.com.au
22 Comments:
This is a most beautiful cake - not only is it easy to make but its a lovely tasting cake. I have made it twice (am about to make it a third time) and have had compliments each time.
Thank you for posting such a lovely recipe!
looks yummy..
is it possible if i use almond mel instead of self raising flour???
Hi Mini
We don't think almond meal would be a suitable replacement for the self-raising flour.
If you are looking for a flourless orange cake you could try this one or this one.
jeez this is a great cake!
Just made the cake with Organic Wholemeal self raising - it tastes great with a wonderful moist texture, make one now!
Hi
I would like to bake this cake, But not sure about the g to cup conversion. As i don't have any kitchen scale, would you mind to tell me those ingredian in cup please.
Thanks a lot.
Hi Jenny
We have added cup measurements to the recipe.
I bake this cake the other day . It was sooooo nice. I decorated it with flake almond on top of the sugar glaze. Thank you so much.
HI! am baking for the first time in my life and would like to start with this recipe. i have a few doubts.
1- lemon/orange juice refers to freshly squeezed juice or canned juice.
2- what is lemon zest and how do we get it.
We use freshly squeezed juice in this recipe, but packaged 100% juice would also work.
Lemon zest is the yellow-coloured outside part of the lemon peel (skin). Wash and dry a lemon then use a fine grater to grate off only the yellow-coloured top layer of the lemon peel. You can use orange zest if you prefer.
I made this cake for my school SAT and WOW. It was beautifully light & fluffy and had just the right amount of lemon (i didn't use orange) so it wasn't overpowering. The icing was quite runny & worked perfectly for drizzling over the cake for presentation before sinking into the cake to add sweetness. I'll definately be making this again!
hi i made this cake the other week and it was way toooo buttery, i used the 3/4 cup of butter and it was just way too much so i made it a second time with only 1/2cup of butter or 8 tablespoons.
i wonder if anyone else had the same problem?
well cake attempt 2 is in the oven so wish me luck!!I also used 1 cup &1/2 of s.r flour and at least one serve of lemon juice with the orange, the flavour is amazing.
Its a great recipe and i guess like all of us we make changes according to our personal taste.
Give this a go its worth it!!!
this recipe rocks , tried it last night my family absolutely loved it ....the best orange cake recipe ever.
many thanks
Fiji billy
How is it that the butter and the flour has the same weight in grams when in cups it's different???
One cup of butter does not have the same weight as one cup of flour. Therefore, when the weights of flour and butter are the same, the volumes (cup measurements) must be different.
This is probably one of the easiest cakes I've ever made. I'm not a natural baker and I have difficulty getting my cakes to rise but not with this one. It looked great & tasted lovely - fresh & not too sweet!
I have just baked this cake with my 17 months old daughter. Put icing sugar on top- it is absolutely delicious - very light, fluffy and just right in regards to sweetnes:) Thank you for a great recipe. Will make it as a birthday cake for my daughter and decorate with icing and sprinkles, etc.
i am not very good at making cakes, so i thought id try and get better and try this one! i melted the butter so the cake turned out very weird, but hey it tastes good!
Would it be possible to use lime juice/ zest in this cake as a substitute for the orange and lemon?
Yes, any type of citrus fruit should work well in this recipe.
Could you give me instructions to use this recipe for cupcakes? I need to make around 50. Thanks!
Could you please let us know the dimensions of your cupcake cases so we can calculate the amount of batter that you'll need? We usually use cases that measure 5cm across the base and 7.5cm across the top. For cupcakes of this size, you would probably need to multiply the recipe by 3 or 4.
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