Buttery citrus cake

(22 ratings)
citrus cake
citrus cake
  • Serves: 8

  • Prep time:

  • Cooking time:

    Plus 10 minutes cooling
  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Combine orange and lemon juice to make this tangy cake with citrus slices - perfect for an after dinner treat or a special occasion.


  • 250g butter, softened
  • 1 tbsp each finely grated orange and lemon rind
  • 330g caster (superfine) sugar
  • 4 eggs
  • 225g self-raising flour
  • 75g plain (all-purpose) flour
  • 125ml orange juice
  • 60ml lemon juice
  • Candied citrus slices
  • 220g caster (superfine) sugar
  • 125ml water
  • 1 medium orange (240g), sliced thinly
  • 1 medium lime (75g), sliced thinly glacé icing
  • 320g icing (confectioners’) sugar
  • 60ml boiling water

This recipe can be made four days ahead; store in an airtight container at room temperature. You will need about two oranges and one lemon for the cake. Pre-iced cake is suitable to freeze.


  1. Preheat oven to 160°C/325°F.
  2. Grease deep 22cm (9-inch) round cake tin; line base and side with baking paper.
  3. Beat butter, rinds and sugar in large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in sifted flours and juices in two batches
  4. Spread mixture into cake tin.
  5. Bake cake for about 1 hour 10 minutes. When you take the cake out of the oven, leave it to stand in the tin for 10 minutes before turning, top-side up, onto a wire rack to cool.
  6. Meanwhile, make candied citrus slices. Make glacé icing (see below).
  7. Drizzle cake with glacé icing. Just before serving, top with the candied citrus slices.

Candied citrus slices:

  1. Combine sugar and the water in large frying pan.
  2. Stir over low heat, without boiling, until sugar dissolves. Add orange and lime slices. Bring to the boil.
  3. Reduce heat to low and simmer, uncovered for 15 minutes, turning slices occasionally.
  4. Remove from heat. Cool slices on wire rack.

Glacé icing:

  1. Sift icing sugar into medium heatproof bowl. Add the boiling water and stir until smooth.

Your rating

Average rating

  • 3
(22 ratings)

Your comments

Katy goodtoknow Recipes

Hi Mo - thanks for your comment. A 20cm tin is actually 8 inches, so this recipe is for a 22cm tin. Hope you enjoy the cake.

Mo Watchman Storrar

I haven't tried to make this as the recipe says 'grease a 22cm (9 inch) tin' and 22cm is actually an 8 inch tin so I'm not sure which size the recipe is for.

Charlotte Deputy Editor

How good does this look? I'm definitely going to be giving this recipe a go. Lemon/Orange cake is my weakness! Let us know if you've tried it too and how you got on.

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