Citrus cake

Updated: Apr 1


Simple thing are always the best.

The ones you wake up in the morning and give you a smile.

The orange season is here, so why not trying to do a cake that in the same time could also remind us of a bit of summer?

Lemon and orange cake will surprise you for how light and full of flavour will be.

If you prefer the orange taste to the lemon one, you can substitute the 100 ml of lemon juice with the orange juice and add lemon zest instead or with lemon zest together.


And for next time don't forget to try our lemon cake.


INGREDIENTS - 3 eggs - 200 gr of white sugar, granulated - 100 ml of sunflower oil - 250 gr of plain flour for sweets or 00 - 16 gr of baking powder - the juice of one big lemon

- around 100 ml

- the zest of a big orange

METHOD Preheat the oven to 180 degrees and in the meantime butter a 24 cm cake tin. In the meantime in a large mixing bowl beat the eggs on high speed with the sugar until you rich a thick and creamy mixture. This step should require around five minutes. Add the sunflower oil, keep mixing, and once absorbed and incorporated add the lemon juice and the orange zest and keep mixing. Now add the flour slowly spoon after spoon and the baking powder and keep mixing until combined and smooth. Bake for 35 minutes at the suggested temperature in the static oven or at 160 C for 45 minutes in the fan oven or until a toothpick inserted into the centre of the cakes comes out clean.