Orange cake with lemon icing

By: Tana Ramsay From: Market Kitchen

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This recipe is classed as easy

Avg User rating

3.16 / 5 (25 votes cast)

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Prep time:
25 min
Cook time:
30 min, plus cooling
Serves:
12

Instead of an overload of chocolate or crème eggs, try Tana Ramsay’s light cake for afternoon tea this Easter, complete with adorable shredded wheat birds’ nests

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Tips and suggestions

Cooks Tips...
Cook's note: you can decorate the cake with little shredded wheat nests and mini eggs. For the nests melt 2 tablespoons of golden syrup and a knob of butter in a saucepan over a medium heat, then take off the heat. Crumble in 3 pieces of shredded wheat, mix well and mould into little nests. Allow to cool to maintain the shape, then fill each one with a couple of mini eggs.

Ingredients

For the sponge

  • 150 g unsalted butter, softened to room temperature
  • 150 g caster sugar
  • 200 g self-raising flour
  • 3 eggs
  • 1 large orange, zest and juice only

For the icing

  • 1 large lemon, zest and juice only
  • 175 g icing sugar
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Preheat the oven to 180C/160C fan/ gas 4.

2. For the sponge: beat together the butter, caster sugar, flour and eggs until fluffy.

3. Stir in the orange zest and juice then spoon the mixture into a 23 cm round greased and lined cake tin and (or a 20cm x 20 cm square tin), level the top. Bake for about 30 minutes, or until risen and golden and it feels firm to the touch. Leave the cake to cool in the tin for 5-10 minutes, then take it out of the tin, peel off the paper and leave to cool completely on a wire rack.

4. For the icing: beat the icing sugar, lemon zest (reserving some to decorate the cake) and juice together to make a smooth, runny icing. Using a palette knife, spread the icing over the top of the cake and let it drizzle down the sides. Leave to set. Scatter over the reserved lemon zest and decorate with Easter decorations.


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Latest Comment

View all comments (6)
 

This was a lovely light cake, I made it in a loaf tin and it took slightly longer to cook but was extremely tasty.

GillS3218 GillS3218  Posted 07 Apr 2010 10:36 AM
 

I agree with the comments below, good recipe but the proportions are all wrong. I used an 8 inch tin and it was still far too flat (barely an inch high), I'd recommend increasing the quantities by 30%.

LoisB12946 LoisB12946  Posted 02 Apr 2010 4:04 PM
 

This cake was lovely and moist but a 23cm round tin is too large, it only ended up about half an inch high! I added some pure orange essence to intensify the orange flavour and would make it again in a smaller tin.

Paganini1 Paganini1  Posted 29 Mar 2010 9:44 AM
 

This is a lovely cake. I made it in a round cake tin 8". Had to cook it for longer - 45 mins in the end, but it was lovely and moist. Went down well with everyone!

ChantalS2289 ChantalS2289 Posted 30 Mar 2009 11:36 AM
 

very easy to make, nice tasting but didn't rise very much.

amandaM29630 amandaM29630 Posted 28 Mar 2009 3:25 PM
 

very easy to make and went down well with the kids lasted just over an hour and not a crumb was left just made cake and iceing not nests

tish14 tish14 Posted 02 May 2008 11:27 PM