Orange and Lemon Cake by Mary Berry is a delightful treat with citrus-infused batter, and covered with a luscious lemon honey glaze that is ready in just 1 hour!
Try More Mary Berry Recipes:
🧡 Why You’ll Love This Orange & Lemon Cake Recipe
- Zesty Delight: Infused with citrus magic.
- Moist Goodness: Buttery perfection.
- Easy Elegance: Simple yet impressive.
- Foolproof: Clear instructions for success.
- Gorgeous Glaze: Irresistibly sweet finish.
❓ What Is Mary Berry’s Orange And Lemon Cake Recipe?
The Orange and Lemon Cake from Mary Berry is a citrus-infused dessert that combines zesty of lemon and orange in a tender bundt cake with a heavenly honey lemon glaze.
🍊 Mary Berry Orange And Lemon Cake Ingredients
Cake:
- 3 cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons orange zest (grated)
- 2 tablespoons lemon zest (grated)
- 1 cup butter (unsalted and softened)
- 1¼ cup sugar (white)
- ½ cup lemon juice
- ½ cup orange juice
- ¾ cup milk
- 5 eggs
Lemon Honey Glaze:
- 1 cup powdered sugar
- 2 tablespoon honey
- 2 tablespoons lemon juice
🥮 How To Make Mary Berry Orange And Lemon Cake
- Set the oven temperature to 350 degrees Fahrenheit. Place a bundt pan aside after generously spraying it with cooking spray.
- Mix the flour, baking soda, salt, baking powder, and baking powder in a medium bowl. Stir in the zest of the lemon and orange. Put aside.
- Whip the sugar and butter together in the bowl of an electric mixer with the paddle attachment for 2 to 3 minutes, or until the mixture is light and airy.
- Combine the milk, eggs, lemon juice, and orange juice in the mixing bowl. Mix in the flour mixture gradually. Inspect the bowl and scrape down its sides if needed.
- Combine for a couple of minutes, or until all of the ingredients are thoroughly combined and the batter is consistent.
- Bake for 50 minutes to an hour, or until the batter is set, in the prepared bundt pan. Use a toothpick to test the cake’s doneness; if it comes out clean, it’s baked.
- Combine the lemon honey glaze ingredients in a small bowl and whisk to combine.
- Set the cake on a wire rack to cool. Apply the lemon honey glaze over the cooled cake and garnish with an extra zest of lemons or oranges, if desired.
💭 Recipe Tips
- Leaving the cake to cool on the counter for a long time will keep it moist; in fact, it may even improve in flavor the following day.
- For the best results when baking your loaf, try switching up the position of the oven rack from center to top.
- Use an aluminum foil-lined baking sheet and a wire cooling rack to achieve mess-free glazing in half the time.
- You need to be patient; the cake tastes better after it has rested and developed, so try not to eat it all at once.
🧉 What Pairs Nicely With Orange And Lemon Cake?
Accompany Orange and Lemon Cake with a swirl of caramel sauce, a scoop of citrus sorbet, fresh berries, or a dollop of whipped cream.
🎚 How To Store Leftovers Orange And Lemon Cake?
- In The Fridge: Leftover orange & lemon cake can be refrigerated for up to seven days if kept in a sealed tightly container.
- In The Freezer: You may freeze leftover orange & lemon cake for up to 3 months by wrapping each piece in plastic wrap and placing them in a sealed bag. Let thaw in the fridge before eating.
🥵 How To Reheat Leftovers Orange And Lemon Cake?
- Oven: Set oven temperature to 350°F then arrange lemon and orange cake on a baking pan and heat for 10 minutes.
- Microwave: Heat orange and lemon cake slices on low power in 15-second intervals until warmed through.
FAQs
Why is my lemon and orange cake not fluffy?
Your lemon and orange cake may lack fluffiness due to inadequate creaming of butter and sugar.
How do you keep lemon and orange cake from sinking in the middle?
To keep lemon and orange cake from sinking in the middle, rotate pans halfway through baking.
Why does my lemon and orange cake taste bitter?
Your lemon and orange cake may be bitter due to excess baking soda or powder. Ensure precise measurements for a balanced taste.
How do you moisten a dry lemon and orange cake?
To moisten a dry lemon and orange cake, brush it with a simple syrup made from equal parts sugar and water, dissolved through cooking.
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Mary Berry Orange And Lemon Cake Nutrition Facts
Amount Per Serving
- Calories 272.2
- Total Fat 8.7 g
- Saturated Fat 1.6g
- Cholesterol 82.9mg
- Sodium 74.1mg
- Potassium 89.2mg
- Total Carbohydrate 44.3g
- Dietary Fiber 0.7g
- Sugars 28.4g
- Protein 4.8g
Mary Berry Orange And Lemon Cake
Description
Orange and Lemon Cake by Mary Berry is a delightful treat with citrus-infused batter, and covered with a luscious lemon honey glaze that is ready in just 1 hour!
Ingredients
Cake:
Lemon Honey Glaze:
Instructions
- Set the oven temperature to 350 degrees Fahrenheit. Place a bundt pan aside after generously spraying it with cooking spray.
- Mix the flour, baking soda, salt, baking powder, and baking powder in a medium bowl. Stir in the zest of the lemon and orange. Put aside.
- Whip the sugar and butter together in the bowl of an electric mixer with the paddle attachment for 2 to 3 minutes, or until the mixture is light and airy.
- Combine the milk, eggs, lemon juice, and orange juice in the mixing bowl. Mix in the flour mixture gradually. Inspect the bowl and scrape down its sides if needed.
- Combine for a couple of minutes, or until all of the ingredients are thoroughly combined and the batter is consistent.
- Bake for 50 minutes to an hour, or until the batter is set, in the prepared bundt pan. Use a toothpick to test the cake’s doneness; if it comes out clean, it’s baked.
- Combine the lemon honey glaze ingredients in a small bowl and whisk to combine.
- Set the cake on a wire rack to cool. Apply the lemon honey glaze over the cooled cake and garnish with an extra zest of lemons or oranges, if desired.
Notes
- Leaving the cake to cool on the counter for a long time will keep it moist; in fact, it may even improve in flavor the following day.
For the best results when baking your loaf, try switching up the position of the oven rack from center to top.
Use an aluminum foil-lined baking sheet and a wire cooling rack to achieve mess-free glazing in half the time.
You need to be patient; the cake tastes better after it has rested and developed, so try not to eat it all at once.
Mary Berry Orange And Lemon Cake