Description

Mary Berry’s Orange and Lemon Cake is a citrus-flavored sponge cake made with both orange and lemon zest, bringing a vibrant blend of sweet and tart flavors. Topped with a tangy glaze, this cake is easy to make and a great way to showcase fresh citrus flavors.

Ingredients

Scale

For the Cake

225g (1 cup) Unsalted Butter (softened): Adds moisture and richness.
225g (1 cup) Caster Sugar: Sweetens the cake and balances the citrus.
275g (2 1/4 cups) Self-Raising Flour: Provides structure and rise.
2 tsp Baking Powder: Ensures a light, fluffy texture.
4 Large Eggs: Binds the ingredients and gives the cake structure.
2 tbsp Milk: Keeps the batter smooth and moist.
Zest of 1 Orange: Adds sweet, vibrant citrus flavor.
Zest of 1 Lemon: Adds tartness and complements the orange zest.

For the Citrus Glaze

100g (3/4 cup) Icing Sugar: Sweetens the glaze.
Juice of 1 Orange: For the glaze’s citrus flavor.
Juice of 1 Lemon: Adds tartness to the glaze.

Instructions

Step 1. Preheat the Oven and Prepare the Pan

Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2. Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy, about 2-3 minutes.

Step 3. Add Eggs and Milk

Add the eggs one at a time, mixing well after each addition. Add the milk and beat until the mixture is smooth and well combined.

Step 4. Add Zest and Dry Ingredients

Stir in the orange and lemon zest, then sift in the self-raising flour and baking powder. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cake light.

Step 5. Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean and the cake is golden brown.

Step 6. Prepare the Citrus Glaze

While the cake is baking, prepare the glaze. In a small bowl, mix the icing sugar with the orange and lemon juice, stirring until smooth.

Step 7. Glaze the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack. While still warm, poke small holes in the cake with a skewer and drizzle the citrus glaze over the top, allowing it to soak in.

Step 8. Cool and Serve

Let the cake cool completely before serving. Enjoy as-is, or with a dollop of whipped cream and fresh berries.