Lemon Orange Cake

200g salted butter*
230g castor sugar (you may reduce to 200g if you do not want it too sweet)
200g self-raising flour
4 eggs, at room temperature
1 tsp vanilla essence
4 lemons (grated zest and juice)
2 oranges – (2 grated orange zest and 1/2 cup of juice)

* if you use unsalted butter, add 1 tsp salt. If your butter is 250g you can use the exact same recipe but increase your flour to 250g

  1. Preheat the oven to 180C. Grease your desired tin loaf / muffin tray with butter or oil. You may also line the bottom with baking paper.
  2. With an electric mixer, cream the butter and sugar until light and fluffy. (You can also use a normal whisk if you do not own a mixer)
  3. Add in eggs, one by one and vanilla essence.
  4. Add in flour to the batter and both the lemon and orange juice and zest mixture.
  5. Pour your batter into your tin loaf / muffin tray. Remember not to fill it too full and give it room for it to rise.
  6. Bake for 45 minutes or until a cake tester comes out clean. If it is still wet, it needs to be baked longer.
  7. Once done, allow the cakes to cool completely. Slicing it while your cake is still warm inside can result in your cake crumbling easily.

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We purchased our home in 2019. Without an ID hire, we sourced our contractors, materials and did our own DIY home projects...

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