• Serves 8
  • 30 mins prep
  • 70 mins cook

Buttery citrus orange and lemon cake

Buttery citrus orange and lemon cake
Triple tested. For your success every time.

Citrus lovers, this one's for you. A spongey citrus cake with glace icing and candied orange and lemon slices.


  • 250 g butter, softened, chopped
  • 1 tbsp finely grated orange rind
  • 1 tbsp finely grated lemon rind
  • 1 1/2 cups (330g) caster sugar
  • 4 eggs
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/2 cup (125ml) orange juice
  • 1/4 cup (60ml) lemon juice

Candied citrus slices

  • 1 cup (220g) caster sugar
  • 1/2 cup (125ml) water
  • 1 (240g) medium orange, thinly sliced
  • 1 (75g) medium lime, thinly sliced

Glace icing

  • 2 cups (320g) soft icing sugar
  • 1/4 cup (60ml) boiling water


  1. Preheat the oven to 160°C (140°C fan-forced). Grease a deep 22cm-round cake pan; line the base and side with baking paper.
  2. In a large bowl, beat the butter, rind and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Fold in the sifted flours and juices in two batches. Spread the mixture into the prepared pan.
  3. Bake for about 1 hour 10 minutes. Stand the cake in the pan for 10 minutes before turning onto a wire rack to cool.
  4. To make candied citrus slices, combine the sugar and the water in a large frying pan. Stir over low heat, without boiling, until sugar dissolves; add the orange and lime slices and bring to boil. Reduce heat to very low; simmer, uncovered, for 15 minutes, turning slices occasionally. Remove from heat, cool slices on a wire rack.
  5. Sift icing sugar into a bowl with boiling water; stir until smooth.
  6. Drizzle cake with glace icing. Just before serving, top with candied citrus.
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