Zesty Orange and Lemon Cake Recipe: Sunshine in Every Bite

Baking a zesty orange and lemon cake brings pure sunshine to your kitchen.

Citrus notes dance through delicate crumb layers, promising a bright and refreshing experience.

Soft, moist textures emerge from carefully balanced ingredients that complement each other beautifully.

Sweet aromas will fill every corner while mixing these vibrant flavors together.

Mediterranean baking traditions inspire this delightful dessert that connects simple ingredients with remarkable results.

Delicate hints of orange and lemon create a perfect balance between tartness and sweetness.

You can practically taste the joy in each carefully crafted slice.

Grab your mixing bowl and let deliciousness begin!

Why You’ll Want To Make Mary Berry Orange And Lemon Cake

• Burst with Citrus Flavor: Indulge in a zesty cake that packs a punch of bright, tangy orange and lemon notes, creating a refreshing and vibrant dessert experience.
• Perfect for Crowd-Pleasing Moments: Ideal for potlucks, family gatherings, or weekend brunches, this cake brings a sunshine-like charm that everyone will adore and remember.
• Beginner-Baker Friendly: Simple mixing technique and straightforward ingredients make this recipe accessible for novice bakers, allowing even kitchen newcomers to create a stunning dessert with confidence.
• Versatile Serving Option: Enjoy as a delightful breakfast treat, afternoon snack, or elegant dessert – this citrus cake adapts beautifully to any mealtime or occasion.

What You’ll Use For Mary Berry Orange And Lemon Cake

• All-Purpose Flour: A key component that provides the cake's structure and texture.
• Sugar: Adds sweetness and helps create a tender crumb in the cake.
• Butter: Provides richness and helps create a smooth, moist cake.
• Eggs: Bind the ingredients and add moisture and structure to the cake.

• Orange Zest, Lemon Zest: Infuse the cake with bright, fresh citrus flavor and aromatic oils.
• Orange Juice, Lemon Juice: Enhance the citrus profile and add moisture to the cake.

• Milk: Helps create a tender crumb and adds moisture to the cake batter.
• Salt, Baking Powder: Enhance the cake's flavor and help it rise properly.

Quick Instructions For Mary Berry Orange And Lemon Cake

Step 1: Warm Up The Oven

Crank your oven to a toasty 350°F (180°C). Grab a bundt pan and give it a generous coating of cooking spray or butter to prevent any sticky situations.

Step 2: Create Flavor Foundation

In a mixing bowl, combine your dry ingredients with vibrant citrus zests. Whisk them together until they’re perfectly blended, creating a fragrant base for your cake.

Step 3: Whip Butter And Sugar

Using an electric mixer, cream together butter and sugar. Beat them until the mixture becomes light, fluffy, and looks like a cloud of deliciousness.

Step 4: Introduce Liquid Magic

Gradually add eggs, freshly squeezed orange and lemon juices, and milk to your butter mixture. Blend everything smoothly, creating a silky liquid base.

Step 5: Merge Dry And Wet Ingredients

Gently fold the flour mixture into the wet ingredients. Stir carefully until the batter becomes smooth and free of lumps. The goal is a consistent, velvety texture.

Step 6: Bake To Perfection

Pour the batter into your prepared bundt pan. Slide it into the preheated oven and bake for 50-60 minutes. The cake is ready when a toothpick inserted comes out clean.

Step 7: Create Zesty Glaze

Once the cake has cooled completely, drizzle with a tangy citrus glaze. Let it set for a few minutes before serving to allow the flavors to meld beautifully.

Tips That Work For Mary Berry Orange And Lemon Cake

• Zest Like a Pro: Use fresh citrus fruits and grate only the colorful outer layer, avoiding the bitter white pith for maximum flavor intensity.
• Prevent Sinking Syndrome: Toss flour-coated citrus zests in dry ingredients to help distribute evenly and stop them from dropping to cake bottom.
• Moisture Magic: Add milk gradually to maintain smooth batter consistency and prevent potential curdling during mixing.
• Glaze Game Strong: Let cake cool completely before adding glaze to ensure it sets perfectly and doesn't slide off the surface.
• Texture Trick: Gently fold flour mixture to keep cake light and fluffy, avoiding overmixing which can create dense, tough texture.

Fun Options For Mary Berry Orange And Lemon Cake

• Gluten-Free Citrus Cake: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly version.
• Dairy-Free Adaptation: Substitute butter with coconut oil and milk with almond milk for lactose-intolerant bakers.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of sugar, reducing overall calorie content.
• Vegan Citrus Delight: Replace eggs with flax eggs and use plant-based butter alternative for a completely plant-based cake.

Top Matches For Mary Berry Orange And Lemon Cake

• Elevate Citrus Sweetness: Pair this zesty cake with a crisp, chilled Moscato d'Asti white wine, its light bubbles and sweet notes perfectly complementing the cake's bright citrus flavors.
• Refresh with Tea: Serve alongside a hot Earl Grey tea, where bergamot's floral hints dance beautifully with the orange and lemon zests in the cake.
• Creamy Contrast: Add a dollop of vanilla bean whipped cream or mascarpone cream to balance the cake's tangy citrus punch and provide a smooth, rich counterpoint.
• Ice Cream Indulgence: Top with a scoop of lemon sorbet or blood orange gelato to enhance the citrus profile and create a refreshing dessert experience.

How To Store Mary Berry Orange And Lemon Cake Right

• Store cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out.
• Slice cake, wrap each piece in plastic wrap, then place in freezer bag. Freeze for up to 3 months. Thaw overnight in refrigerator.
• Keep covered with cake dome or plastic wrap at room temperature for 2-3 days. Best consumed within first 48 hours for optimal freshness.
• Warm individual slices for 10-15 seconds on medium power. Check temperature to avoid overheating and maintain cake's moisture.

Mary Berry Orange And Lemon Cake Help Section

• How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy when touched.

• Can I use bottled orange and lemon juice instead of fresh?

Fresh citrus juice provides the best flavor and brightness. Bottled juice works in a pinch but might lack the vibrant taste and natural oils that fresh zest and juice provide.

• What type of flour works best for this cake?

All-purpose flour is ideal for this recipe. It provides the right structure and texture for a soft, tender cake. Avoid cake flour, which can make the cake too delicate.

Orange And Lemon Cake Recipe

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4.7 from 37 reviews

• Total Time: 65-75 minutes
• Yield: 8 1x

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Description

Citrus lovers will delight in this zesty orange and lemon cake, a sunshine-kissed dessert that blends tangy brightness with sweet comfort. Light crumb and fragrant citrus notes promise a refreshing slice of Mediterranean-inspired joy you’ll savor to the last delectable bite.

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Ingredients

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Main Ingredients:

• 5 eggs
• 1 cup butter, softened
• 1 1/4 cups sugar
• 3/4 cup milk
• 1/2 cup lemon juice
• 1/2 cup orange juice

Dry Ingredients:

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Flavor and Glaze Ingredients:

• 2 tablespoons orange zest
• 2 tablespoons lemon zest
• 1 cup powdered sugar
• 2 tablespoons honey
• 2 tablespoons lemon juice

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Instructions

1. Warm the oven to 350°F (180°C) and thoroughly coat a bundt pan with non-stick spray or butter to prevent sticking.
2. Combine flour, baking powder, salt, orange zest, and lemon zest in a mixing bowl, ensuring all dry ingredients are evenly distributed.
3. Using an electric mixer, whip butter and sugar together until the mixture becomes fluffy and pale, approximately 3-4 minutes.
4. Incorporate eggs one at a time into the butter mixture, blending thoroughly after each addition to create a smooth consistency.
5. Gradually pour in orange juice, lemon juice, and milk, mixing at low speed to maintain the batter’s delicate texture.
6. Gently fold the dry ingredient mixture into the wet ingredients, stirring until just combined to avoid overmixing and maintaining a silky smooth batter.
7. Transfer the batter into the prepared bundt pan, spreading it evenly and tapping the pan to release any trapped air bubbles.
8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
9. Remove from oven and allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
10. Prepare the glaze and drizzle over the cooled cake, allowing it to set before serving.

Notes

• Swap out milk with dairy-free alternatives like almond or oat milk for a vegan-friendly version of this citrusy cake.
• Use gluten-free flour blend to make this recipe suitable for those with wheat sensitivities.
• Adjust citrus intensity by adding more or less zest depending on personal preference for bright, tangy flavors.
• Store cake at room temperature in an airtight container to maintain moisture and preserve its delicate texture for 3-4 days.

• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 280 kcal
• Sugar: 26 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 65 mg