Citrus syrup cake

Delight your family and friends with this rich, juicy citrus cake. The delightfully dense dessert goes superbly with a drizzling of zesty syrup that soaks into the cake.

  • 30 mins preparation
  • 1 hr cooking
  • Serves 10
  • Print


Citrus syrup cake
  • 250 gram unsalted butter, softened
  • 1 cup (220g) caster sugar
  • 1 teaspoon vanilla bean paste
  • 3 eggs, beaten lightly
  • 2 cup (300g) self-raising flour, sifted
  • 1/2 cup (125ml) milk
  • pinch of salt
Citrus syrup
  • 4 oranges
  • 4 lemons
  • 4 limes
  • 1 cup (220g) caster sugar


Citrus syrup cake
  • 1
    Preheat the oven to 180°C or 160°C fan-forced. Grease and line base and side of a 20cm round cake pan.
  • 2
    Beat butter, sugar and vanilla bean paste in a medium bowl with an electric mixer until pale and creamy. On a low speed, add the beaten egg, a little bit at a time, alternating with a spoonful of flour. Gradually add the milk, then the remaining flour and salt.
  • 3
    Spread the batter into the prepared pan; smooth top. Bake for 50-60 minutes or cooked when tested (a skewer inserted into the centre should come out clean).
  • 4
    Meanwhile, using a zester, remove the rind from the citrus fruits and squeeze juice. Combine the orange, lemon and lime juices. and the caster sugar in a medium saucepan. Simmer over a medium heat for 20 minutes or until the sugar is dissolved and a syrup has formed. Add the zests and simmer for 1 minute, then remove from the heat.
  • 5
    Remove the cake from the oven. Leave the cake in the pan and immediately pierce it all over with a skewer. Pour most of the syrup over the cake, reserving 1/2 cup (l25ml) to serve.
  • 6
    When cake has cooled, transfer to a serving plate and spoon over the remaining syrup.

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