Orange and Lemon Cake
No time to bake? Buy a similar cake online and have it delivered to you.
Ingredient List
Cake
- 1 orange
- 2 medium lemons
- 3 cups sugar
- 3 cups flour
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup unsalted butter, softened
- 6 large eggs, at room temperature
- 1 cup sour cream
Lemon Icing
- 125ml mascarpone
- 125ml cream cheese
- 60ml honey
- Juice of ½ a lemon
Cake Directions
Preheat the oven to 160°C and grease your cake tin. Rinse the fruit under lukewarm water and pat dry.
Put the sugar in a large bowl and zest all the fruit directly into it. Rub the zest into the sugar with your fingers until fragrant and evenly distributed. Quarter the orange and lemons, squeeze the juice into the bowl, and add the fruit pieces — just avoid any pith.
Sift the dry ingredients together in a separate bowl.
Using a stand mixer or electric whisk, beat the butter on medium speed for 2 minutes. Add half the zest-sugar mixture and beat for another 2 minutes, then add the remainder and beat for 4 minutes. Scrape the bowl well — the mixture should be fluffy and fragrant.
Add the eggs one at a time, mixing for 30 seconds between each and scraping the bowl as you go.
On low speed, add the sour cream and flour mixture and mix until just combined. Fold in the fruit juice and pieces.
Pour into the prepared tin, tap lightly on the counter to release any large air bubbles, and bake for 60–75 minutes until golden and a skewer comes out clean. Cool in the tin for 20 minutes before turning out onto a wire rack.
Lemon Icing
Combine the mascarpone, cream cheese, honey, and lemon juice and mix until smooth. Ice the cake once completely cool.
Decorate with a small citrus branch and a few fruit wedges. Tag us on Instagram when you share — we'd love to repost your creation.
