Updated January 20th, 2022.
This is a luscious, buttery cake that isn’t too sweet. It’s my nearest and dearest’s favourite cake and the one he will always suggest when I ask what sort of cake he’d like me to make.
This is basically a throw in and beat recipe and is really simple to make. I have added an extra step of whipping butter with one egg to ensure it becomes creamy and sugar gets dissolved.
Orange or Lemon Cake
Author: The Bush Gourmand
Recipe type: Cake
Fast and simple, this cake is a winner in anyone's books.
Ingredients
- 120g raw sugar
- thinly peeled rind from orange or lemon
- 185g cold, cubed butter (set aside an extra 30g for icing)
- 3 eggs
- 160g SR flour
Method
- Preheat oven to 170C, fan forced.
- Grease and line sides of orange cake tin.
- Add sugar to bowl and process 10 sec/sp8.
- Add butter and blend 20 sec/sp 5.
- Insert butterfly.
- Add 1 egg and whip 30 sec/sp 4.
- Scrape down and add last 2 eggs and SR flour and beat 10 sec/sp 4.
- Scrape down and mix 20 sec/sp 4.
- Repeat for a further 10 seconds if necessary or until smooth and creamy.
- Spoon in to prepared cake tin and bake for 35 to 40 minutes.
- Cool on a rack for about 10 minutes then ice with Lemon or Orange Icing.
- Sprinkle with coconut if desired.
Notes
Cake will keep for about three to four days in a sealed plastic container.
Orange or Lemon Icing
Author: The Bush Gourmand
Ingredients
- 200g icing sugar
- 30g reserved butter
- Juice and rind of half an orange or 1 lemon
Method
- Place all ingredients into bowl and mix 10 sec/sp 3.
- Repeat for a further 20 seconds or until smooth and creamy.
- Spread on slightly warm cake and sprinkle with coconut if desired.
Enjoy!
