Citrus butter cake

Citrus lovers, this one's for you. A spongey citrus cake with glace icing and candied orange and lemon slices.
Buttery citrus orange and lemon cake
1H 10M
1H 40M


Candied citrus slices
Glace icing


1.Preheat the oven to 160°C (140°C fan-forced). Grease a deep 22cm-round cake pan; line the base and side with baking paper.
2.In a large bowl, beat the butter, rind and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Fold in the sifted flours and juices in two batches. Spread the mixture into the prepared pan.
3.Bake for about 1 hour 10 minutes. Stand the cake in the pan for 10 minutes before turning onto a wire rack to cool.
4.To make candied citrus slices, combine the sugar and the water in a large frying pan. Stir over low heat, without boiling, until sugar dissolves; add the orange and lime slices and bring to boil. Reduce heat to very low; simmer, uncovered, for 15 minutes, turning slices occasionally. Remove from heat, cool slices on a wire rack.
5.Sift icing sugar into a bowl with boiling water; stir until smooth.
6.Drizzle cake with glace icing. Just before serving, top with candied citrus.

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