• David Hall

Orange & Lemon Cake

Cakes of all forms are pretty popular in my household, with chocolate being the most requested. However, this zesty, moist and succulent orange and lemon cake comes a close second.

Following the basics of a traditional 'drizzle' cake, this one is more of a 'soaked' cake than a mere drizzle. If you are going to make something taste of oranges and lemons, make sure it tastes of them! So the final 'soaking' once the cake is removed from the oven is essential. Don't worry about the quantity of liquid turning your cake soggy; it has a remarkable way of soaking it up without making it inedible.

The crunch of sugar that is left over from the drying makes it even more irresistible. It is simple to make, delicious and a true crowd pleaser of a cake.


200g butter or margarine

200g light brown sugar

3 large eggs

Zest of one orange and lemon

200g self-raising flour

For the 'soak'

200g caster sugar

Juice of two oranges and two lemons

1 - Pre-heat the oven to 200C/GM4. Grease and line a 20cm spring-form cake tin.

2 -In a large mixing bowl, whisk the butter and sugar until light and fluffy.

3 -Whisk in the eggs, one-by-one. Then fold in the zest of the orange and lemon.

4 - Sieve in the flour and gently fold in.

5 - Pour into the cake tin and bake on the middle shelf for 40-50 minutes or until an inserted skewer comes out clean. If it starts to catch, cover it lightly with foil.

6 - While the cake is cooking, mix the sugar and juices together. You are looking for a thick liquid.

7 - Once the cake is cooked and still hot, puncture the cake several times with a skewer. Pour on half of the liquid and allow to cool. After half an hour, pour the other half over.

8 - Once cold, the cake will have a crunchy topping ready for devouring.

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