Sweets

Orange and Lemon Cake

When life gives you oranges and lemons, make Orange and Lemon Cake – again and again and again.  Actually, when you try this recipe, I’m sure that’s exactly what you’ll do.

There are so many wonders to this cake.  It’s easy to make with no fussy ingredients, it’s so delicious to eat, but probably best of all, is the divine orange smell that fills the air as it bakes, and it’s for this reason that you’ll fall in love with this heavenly little treat.

Now, if you’re time poor and want the healthier version of this recipe, just ignore the icing.  The basic cake, no icing, takes an hour from start to finish and is lovely on its own.  If you want the more luxurious, indulgent version try the cream cheese icing.  It’s smooth and rich with a hint of lemon to making it just a little refreshing.

So that’s it – 15 minutes prep time and 40 minutes bake time.  With icing, add an extra 10 minutes. I imagine a trip to the cake shop and back would take you longer than that.

Orange and Lemon Cake

This divine Orange and Lemon Cake is good for so many reasons - super delicious, super easy and the smell that fills the air as it bakes is the reason you'll love it.

Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Icing 10 minutes
Total Time 55 minutes
Servings 8 slices
Author Helen

Ingredients

  • 1 1/4 cup Self Raising Flour
  • 1/2 cup Castor Sugar
  • 50 grams Butter, melted
  • 1/3 cup Milk
  • 1 Egg
  • Rind from 2 Oranges
  • 1/3 cup Orange juice

Cream Cheese Icing

  • 80 grams Cream Cheese (Room Temperature)
  • 20 grams Unsalted Butter (Room Temperature)
  • 2 tablespoons Icing Sugar
  • Rind from 1 Lemon
  • 1 teaspoon Lemon juice
  • 1/2 teaspoon Vanilla Essence
  • 2 tablespoons Shredded, shaved or desiccated coconut

Instructions

  1. Pre heat oven to 180 c

  2. Line loaf tin ( 21 cm x 11 cm ) with baking paper.

  3. Sift flour into large bowl.  Add sugar, melted butter, milk, egg, orange rind and orange juice. Mix with an electric mixer for about a minute until mixture becomes lighter in colour.

  4. Transfer mixture into lined loaf tin, spread batter evenly and bake in oven for 40 minutes or until cooked when tested with a skewer or knife.

  5. Remove cake from oven and baking tin and allow to cool on a wire rack.

Cream Cheese Icing

  1. Beat cream cheese and butter in small bowl with electric mixer until smooth and creamy.  Sift icing sugar into bowl, add lemon rind, lemon juice and vanilla essence.  Continue mixing until icing is smooth. Using a knife or spatula, spread over the top of the cake. Sprinkle coconut over icing to garnish.

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