This is mom’s recipe for orange lemon cake. She made it and took it to church a few weeks ago and it was so popular that she had people asking for more. Her original recipe had a honey lemon glaze but I added a bit of frosting and decoration on top.
Serves 14
Prep time 20 mins
Bake time 45mins
Ingredients
For the cake:
500g flour
1.5tsp baking powder
1.5tsp baking soda
pinch of salt
120g butter
120ml canola oil
220g caster sugar
4 eggs
1 orange, juice and zest
1 lemon, juice and zest
160ml milk
240ml warm water
2 x 22cm round cake tins
For the frosting:
220g butter
1 lemon, juice and zest (save some shavings for decoration)
440g icing sugar
Preheat the oven to 180C. Grease two 22cm round cake tins and line the bottom with baking paper/aluminium foil.
To make the cake, mix the flour, baking powder, baking soda and salt together in a bowl.
In another large bowl, cream the butter, canola oil, sugar. Then beat in the lemon zest, orange zest and eggs. Then stir in the milk and warm water.
Add the flour mixture to the butter mixture, in batches.
Pour the cake batter equally into the two cake tins and bake in the oven for 15 minutes. After 15 minutes, place a sheet of aluminium foil on top to prevent it from burning before the middle is cooked then let it bake for a further 30 minutes checking back often to make sure it doesn’t burn.
Let the cake cool on a rack while you prepare the frosting. To make the frosting, cream the butter and sugar together in a medium bowl. Then add the lemon juice and zest and set aside.
When the cakes have cooled, level the tops off so you have two flat layers of cake.
Spread a thin layer of frosting on top of the bottom layer of cake. Then top with the second layer of cake (inverted).
Frost the top and sides but make sure that your frosting is warmed a little so that it is easy to spread (especially when making it in winter). It’s no fun spreading hardened frosting on your cake, it will just make a mess.
Top with the some pearly white candy beads and lemon rind shavings and serve.