Orange & Lemon Cake Recipe
900g Loaf Tin
Orange & Lemon Cake
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 175 g Self-raising flour If like me you’re using plain flour; add an extra 1½tsp baking powder
- 120 g Granulated sugar
- 175 g Vegetable oil
- 4 Large eggs
- 1 tsp Baking powder NOT Baking Soda
- ¼ tsp Salt
- 100 g Icing sugar
- 1 medium orange
- 1 medium lemon
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- The first thing to do is grease and flour a 900g loaf tin, the tin measurements are 23 x 12 x 7cm
- Then you need to preheat the oven to 170°C / Gas mark 4
- Next zest the lemon and the orange using a zester or a fine grater, then, juice them both and keep that handy as we’ll need that later.
- In your mixing bowl add the sugar, eggs and oil and whisk for 1 minute, then sift in the flour, baking powder (not forgetting the extra baking powder if using plain flour) and salt then whisk until you have a smooth batter, finally whisk in the zest from the orange and lemon. (DO NOT add the lemon & orange juice here)
- Using a spatula carefully scrape the batter into the loaf tin, careful you don’t get any on the sides of the tin as this could affect the rising of your cake.
- Lightly tap the tin a few times on the work top to get rid of any trapped air bubbles.
- Now into the preheated oven for approx- 50 minutes. I always find using a timer for baking is very helpful and avoids mistakes.
- DO NOT open the oven door part way through cooking or you’ll have a very sad looking cakes on your hands. After 50 minutes check with a skewer, if it comes out clean the cake is done, if not, give it another few minutes. When it’s done place it on a wire cooling rack for about 5 minutes before removing from the tin.
- Now before removing the cake from the tin, poke a some holes over the cake top with a cocktail stick and pour on 5 or 6 tablespoons of the orange and lemon juice and let that soak in for a further 5 minutes.
- Now you can carefully remove the cake from the tin and onto a serving plate.
- To make the icing. Add 1 tablespoon of the juice to the icing sugar in a small bowl and mix to a smooth paste, add a little more juice if needed ( only a little, don’t make it too runny)
- Finally drizzle the icing all over the top of the cake allowing it run down the sides, Now be patient and let it set before slicing and serving.
- Enjoy
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Desserts & Puddings, Recipes, Teatime Treats, Snacks, Party Food
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Yes
Can u used sunflower oil instead pl
Thanks for the feedback Myran and also for the 5 Star rating.
Thanks for the feedback Myran and also for the 5 Star rating
This is the 1st cake I ever baked and the result was 6 star worthy for me.
Thank you Sandra for the feedback, I really do appreciate it. Also a BIG yhank you fpr the 5 star rating too. x
I have just made 2 of these and they are absolutely gorgeous so light and moist 😊
Hi Jeanne, I personally have not tries freezing this cake, but I just checked the recipe and I can’t why it shouldn’t. If you do try it, please let me know the outcome.
Can it be frozen?
Hello Susan,
If you do will you please let us know how it goes? I’m always happy to get feedback, Good or otherwise! Thanks for commenting.
I make Lemon Drizzle regular but this sounds lovely going to try later x