Mary Berry Orange And Lemon Cake

Mary Berry’s Orange and Lemon Cake is made with avocado oil, sugar, eggs, vanilla extract, orange zest, lemon juice, lemon zest, orange juice, all-purpose flour, and baking powder. This easy cake recipe creates a delicious dessert that takes about 40 minutes to prepare and can serve up to 10 people.

Ingredients Needed

• 120 ml / ½ cup avocado oil (or any oil)
• 100 g / ½ cup sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 tablespoon orange zest
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 80 ml / ⅓ cup orange juice (juice of one large orange)
• 120 g / 1 cup all-purpose flour
• 1.5 teaspoons baking powder

How To Make Orange And Lemon Cake

1. Preheat the oven to 180°C / 350°F. Line a loaf pan with parchment paper.
2. Blend the wet ingredients: Add the oil, sugar, eggs, and vanilla to a blender. Blend for 20-30 seconds (do not overblend).
3. Mix in the citrus flavors: Pour the blended mixture into a bowl. Stir in the orange zest, lemon juice, and orange juice.
4. Incorporate the dry ingredients: Add half the flour to the bowl and mix. Then add the remaining flour along with the baking powder. Mix until combined.
5. Transfer the batter to the prepared loaf pan, spreading it evenly.
6. Bake at 180°C / 350°F for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Allow the cake to cool slightly before serving. Enjoy!

Recipe Tips

• Use fresh citrus fruits: For the best flavor, use fresh orange and lemon juice along with freshly grated zest. Bottled juice won’t provide the same intensity.
• Don’t over-blend: When blending the wet ingredients, blend for just 20-30 seconds. Overblending can cause the cake to become dense.
• Check your baking powder: Make sure your baking powder is fresh. Old or expired baking powder can cause the cake to not rise properly.
• Line the pan well: Ensure the loaf pan is fully lined with parchment paper, making it easier to lift the cake out without sticking.
• Test with a toothpick: To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. Avoid opening the oven too early, as it may cause the cake to sink.

How To Store Leftovers?

• Refrigerate: First, let the leftover Orange and Lemon Cake cool until it reaches room temperature. Then, wrap the cake tightly in plastic wrap or store it in an airtight container. It will be kept in the refrigerator for up to 5 days.
• Freeze: Allow the cake to cool completely, then wrap it in plastic wrap and place it in a freezer-safe bag or container. The cake can be frozen for up to 3 months. To serve, thaw the cake in the refrigerator overnight before slicing.

Nutrition Facts

Serving Size: 1 slice (based on 10 servings)

• Calories: 299
• Total Fat: 17g
• Saturated Fat: 3g
• Cholesterol: 68mg
• Sodium: 121mg
• Potassium: 146mg
• Total Carbohydrate: 31g
• Dietary Fiber: 2g
• Sugars: 17g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Double Chocolate Chip Muffins
• Mary Berry Pumpkin Soup 
• Mary Berry Pork Pie
• Mary Berry Celery Soup