Buttery Citrus Orange And Lemon Cake Recipe

Name: Buttery Citrus Orange And Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened, chopped; 1 tbsp orange zest; 1 tbsp lemon zest; 1 2/3 cups granulated sugar; 4 None large eggs; 1 2/3 cups self-rising flour, sifted; 1/2 cup all-purpose flour, sifted; 1/2 cup orange juice; 1/4 cup lemon juice; -1 None Candied Citrus Slices; 1 cup granulated sugar; 1 None medium orange, thinly sliced; 1 None medium lime, thinly sliced; -1 None Glaze; 2 cups powdered sugar

Servings: persons

1 cup butter, softened, chopped
1 tbsp orange zest
1 tbsp lemon zest
1 2/3 cups granulated sugar
4 None large eggs
1 2/3 cups self-rising flour, sifted
1/2 cup all-purpose flour, sifted
1/2 cup orange juice
1/4 cup lemon juice
-1 None Candied Citrus Slices
1 cup granulated sugar
1 None medium orange, thinly sliced
1 None medium lime, thinly sliced
-1 None Glaze
2 cups powdered sugar

1
Preheat oven to 325u00b0F. Grease a deep 8 inch-round cake pan and line base and sides with baking paper.
2
Beat butter, citrus zest and sugar until light and fluffy. Add eggs, 1 at a time, beating until combined between additions. Fold in flour and citrus juices in 2 additions. Transfer to prepared pan and bake for 1 hour 10 mins. Let cool in pan for 10 mins then turn out onto a wire rack to cool completely.
3
Meanwhile, to make the candied citrus slices, combine sugar and 1/2 cup water in a large frying pan. Stir over low heat, without boiling, until sugar dissolves. Add citrus slices and bring to a boil. Reduce heat to very low and simmer for 15 mins, turning slices occasionally. Remove from heat and let slices cool on a wire rack.
4
For the glaze, sift powdered sugar into a bowl. Whisk in 1/4 cup boiling water until smooth. Drizzle over cake.
5
Just before serving, top cake with candied citrus slices.

1575

kcal

Calories

Fat

256

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup butter, softened, chopped, 1 tbsp orange zest, 1 tbsp lemon zest, 1 2/3 cups granulated sugar, and more.

Yes, Buttery Citrus Orange And Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttery Citrus Orange And Lemon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions