Oranges and Lemons…


… say the bells of St. Clement’s

A sunny summery cake for a sunny summery day. This One Bowl Citrus Cake is my go to recipe for something that I can throw together easily, that everybody likes, and that will cope with being baked in whatever tin I have handy. (So far loaf tin, round tin, and cupcakes all work).

It should have a yummy drizzle on it, but as soon as I put that on it all got eaten up, so this is a drizzle-less version!

Full recipe from Food 52…

Serves 8

2 cups All-purpose flour
3/4 cups Sugar
2 teaspoons Baking powder
A pinch of salt
1/2 cup Olive oil
1/2 cup citrus juice
2 teaspoons grated citrus rind
2 Eggs
1/2 teaspoon Vanilla extract

Glaze:

2 teaspoons Unsalted butter
2 tablespoons juice
1 cup Powdered sugar

  1. Whisk all the dry ingredients together in a bowl.
  2. Pour the oil and juice intoma measuring jug and add the eggs, vanilla and rind and whisk until well combined.
  3. Pour the gg mixture into the flour mixture and stir until well combined. Pour into a greased baking pan.
  4. Bake at 180C for 55 minutes.
  5. For the glaze : Heat the butter and orange juice until the butter melts. Remove from the stove and add the powdered sugar whisking until smooth. Pour over the cooled cake.
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