Easter orange cake with lemon icing

(4 ratings)
Orange cake
Orange cake
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

    (plus cooling time)

This Easter orange cake with lemon icing is a light, fresh-tasting alternative to simnel cake at Easter. The orange sponge cake is really easy to make and kids love getting involved in decorating the top - perfect for a bake during the school holidays. The lemon icing isn't difficult to make either, so you won't be standing in the kitchen all day! We love serving this plain and simple orange cake just with a mug of tea to wash it down. The lemon icing does all the talking!


For this Easter recipe you will need:
  • 150g (5oz) unsalted butter, softened to room temperature
  • 150g (5oz) caster sugar
  • 200g (7oz) self-raising flour
  • 3 eggs
  • Grated zest and juice of 1 large orange
For the icing:

  • Grated zest and juice of 1 large lemon (about 2tbsp juice)
  • 175g (6oz) icing sugar, sifted
  • Easter decorations such as chicks and mini eggs
You'll also need:

  • 20cm (8in) diameter square cake tin

If you don't have self-raising flour for your cake, then simply add 2½ tsp baking powder for every 8oz plain flour and it will rise perfectly.


  1. Preheat the oven to 180C/350F), gas 4. Grease and base-line the cake tin.
  2. In a large mixing bowl, beat together the butter, caster sugar, flour and eggs until light and creamy. Stir in the orange zest and juice then spoon the mixture into the cake tin and level the top. Bake for about 30 mintues or until risen and golden and feel firm to the touch. Leave the cake to cool in the tin for 5-10 minutes, then take it out of the tin, peel off the paper and leave to cool completely on a wire rack.
  3. To make the icing, keep a little lemon zest back for the decoration, then beat the icing sugar, lemon juice and the rest of the zest together to make a smooth, runny icing. Using a palette knife, spread the icing over the top of the cake and let it drizzle down the sides. Leave to set. Scatter over the reserved lemon zest and decorate with Easter decorations.
If you want to make a traditional orange cake, try our recipe.

Your rating

Average rating

  • 4
(4 ratings)

Your comments


Good recipe. Nice aroma and flavour. Baked it 1 hour at 170degree

Revd Kitty

This recipe does not need an 8" square tin. I used one, and therefore have a very tasty orange and lemon traybake, rather than a 'cake' of any depth. 7" round would have looked much nicer, but as a friend's mother always says in such circumstances, it'll mend in your tummy. ;o)

comments powered by Disqus

FREE Newsletter