Lemon-Orange Cake

This lemon-orange cake is definitely a good option for afternoon tea or served as after dinner dessert. Refreshing and simply delicious.


Ingredients:

Cake
185 g butter softened (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
170 g caster sugar
3 large eggs at room temperature
Grated zest of one lemon and one orange
185 g self-raising flour
80 ml citrus juice (about 2 tablespoons orange juice and 2 tablespoons lemon juice)

Citrus Icing
130 g icing sugar
30 ml citrus juice (about 1 1/2 tablespoons of either lemon or orange juice or a mixture of both)
Grated zest of one lemon

Topping (Optional)
Almond flakes


Method:

Cake
1. Grease the side and base of your cake pan and line with parchment paper.
2. Using an electric mixer, beat your butter and sugar until pale and creamy (about 20 minutes).
3. Add your eggs one at a time, beating for a few minutes after each addition. Add the zest with your last egg.
4. Add half the flour and stir until just combined. Repeat with remaining flour. Mix in citrus juice.
5. Spoon mixture into prepared pan and spread evenly.
6. Bake for 50-55 minutes in your preheated oven of 170 degrees Celsius
7. Let your cake cool on wire rack before removing the pan and ice with citrus icing.

Citrus Icing
1. Stir icing sugar and citrus juice in a small bowl until smooth.
2. Pour and spread it across the top of your cake.


1. A 20 ml-tablespoon is used in this recipe.
2. The cake itself is not overly sweet.Therefore, it tastes better with the thin icing which adds extra citrus flavour and sweetness.


Adapted from:
http://www.exclusivelyfood.com.au/2006/07/lemon-and-orange-cake-recipe.html
http://thescarfer.net/blog/2010/12/13/lemon-orange-cake/