Lemon cake is a safe bet for pretty much any occasion and will satisfy even the fussiest of eaters.
However, in this version I’ve changed the flavour slightly and added orange to the mix making the entire cake a little fruitier.
The flavours of the orange and lemon together make a fragrant, fresh and zingy cake which is welcome change to your standard lemon drizzle.
I’ve used a bundt cake pan here, as I find they’re a great way to make a big impact with minimal effort. There’s a huge range around so feel free to be as extravagant as you like with your cake shape.
225g soft butter
225g caster sugar
225g self raising flour
The zest of 1 lemon
The zest of 1 orange
4 eggs, at room temperature
For the lemon syrup:
The juice of the lemon and the orange
200g caster sugar
For the top:
300g icing sugar
2 tablespoons water
A handful of flaked almonds
A tablespoon of dried flowers (I used corn flowers)
How to make…
Preheat the oven to 190C/180 fan/Gas 4 and grease a bundt tin.
Mix the butter and sugar together until light, foamy and doubled in texture, this takes around three minutes with an electric mixer and five without.
Add the eggs, one at a time, and then sieve in the flour and mix in the lemon and orange zest.
Carry on mixing until everything is well combined (around three minutes more with the electric, five without) and then spoon everything into the cake tin. Use a spatula to smooth the mixture down and pop it in the oven for 35 minutes.
It’s ready when the cake sponge springs back to your touch, or a knife inserted into the middle comes out clean.
While the cake’s in the oven, get the syrup ready. Put the caster sugar and lemon and orange juice into a pan on the hob and simmer for 2 minutes then set aside.
When you take the cake out of the oven, prick it all over with a skewer and then drizzle the syrup into it and leave to cool before you take it out of the tin.
Next make the icing, mix together the lemon curd, icing sugar and water until thick and runny and then once the cake is completely cold, get it out of the tin, set the right way up and drizzle the icing all over it.
Sprinkle with the flaked almonds and dried flowers. I also spritzed on some edible gold powder to give it a sparkly finish.