Prep | Cook |Serves
15 min | 45min | 10
“A delicious citrus cake is must-have in
your baking repertoire, and this one has quickly become my top pick ( a tough call,
given our extensive research on the best citrus cakes worldwide) it’s perfect for
afternoon tea or served warm with a scoop of ice cream or a dollop of ice cream. Be
sure to let it cool for 1 hour after baking.
This flavorful citrus cake holds up well when stored in an alright container for a
few days, making it a perfect treat to pack in lunch boxes with any leftovers. For a
twist, consider swapping the lemon with your favorite citrus fruit like orange, lime,
or mandarin, each adding its own delightful flavor profile to the recipe .
Ingredients:
● 125g butter, chopped , at room
temperature
● 165g (¾ cup) caster sugar
● 3 tsp finely grated lemon rind
● 2 eggs
● 300g (2 cups) self-raising flour
● 180 ml (¾) milk
Drizzle icing:
● 150g (1 cup) icing sugar mixture
● 11/2 tbsp. lemon juice
Step 1:
Preheat your oven to 180°C (160°C fan forced).Grease a loaf pan measuring
10cm×20cm (base size) and line it with baking paper,
ensuring the paper extends over the two longer sides of easy removal after baking.
Step 2:
Using electrical beaters, whip the 125g of butter ( chopped and at room temperature), along with 165g ( about ¾
cup) of caster sugar and 3 tsp of finely grated lemon zest until the mixture is light
and creamy. Gradually add the eggs one at a time, beating well after each addition .
Step 3:
Carefully fold half of the 300g (2 cups) of self-raising flour into the mixture of 150g (1 cup) of icing sugar until just combined.
Gently stir in 180ml (¾ cup) of milk, then fold in the remaining flour. Spoon the
batter into the prepared pan and ensure the surface is evenly smoothed out.
Step 4:
Bake for about 45 minutes or until the
centre of the cake springs back gently to
the touch. Allow it to rest in the pan 5-10
minutes, then carefully transfer it onto a
wire rack to cool for least 1 hour , or until it
reaches a pleasant warmth.
Step 5:
For the drizzle icing, sift the icing sugar into a bowl. Gradually stir in 1 ½ tbsp. of
lemon juice until you achieve a smooth consistency. Drizzle the icing over the
cake. Serve it warm while the icing is still flowing, or allow it to set for a bit and serve
at room temperature .
