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  • Serves 8
  • 20 mins prep
  • 45 mins cook

Citrus cake

Citrus cake

Citrus cake, lemon recipe, brought to you by Woman's Day


Citrus cake

  • 125 g softened butter
  • 3/4 cup caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 2 cups sifted self-raising flour
  • 1/4 cup lemon, lime or orange juice
  • 1/4 cup milk

Lemon icing

  • 1 cup icing sugar
  • 2 tbsp lemon juice
  • lemon zest, to decorate


Citrus cake

  1. Preheat oven to moderate, 180°C. Lightly grease and line a deep 20cm round cake pan.
  2. In a bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy.
  3. Add eggs one at a time, beating well after each addition, scraping down sides of bowl.
  4. Lightly fold flour into creamed mixture, alternately with combined juice and milk, beginning and ending with flour.
  5. Spoon mixture into prepared pan, smoothing top. Bake 40-45 minutes until cooked.
  6. Cool in pan 5 minutes. Turn onto a wire rack to cool completely.
  7. Meanwhile, to make lemon icing; sift icing sugar into a large bowl. Gradually add juice, stirring until a smooth drizzle consistency.
  8. Spread icing over cooled cake, allowing to drip down sides. Sprinkle zest over top.


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