The Best Drenched Citrus Cake

  • 4 eggs
  • 2 sticks butter
  • 1 cup light brown sugar
  • 3 lemons, zested and juiced
  • 1/2 cup almonds, ground
  • 1-1/2 cups self-raising flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons fresh orange juice
  • 1/2 cup caster sugar
  1. Preheat oven to 350 degrees F.  Grease a 7-1/2 inch cake pan.  Grease some waxed paper and line the pan.  Coat the walls and bottom of the pan with flour and discard any excess.  Cream the butter and brown sugar in a non-reactive bowl until light and fluffy.  Beat in the eggs one at a time.  Stir in the almonds and lemon zest.
  2. Sift the flour, baking powder and salt into a non-reactive bowl.  Gradually stir the sifted flour into the egg mixture.  Add the batter to the cake pan and smooth the surface with a spatula.
  3. Bake until a wooden skewer comes out clean when inserted in the middle of the cake (75 to 90 minutes).
  4. Add the lemon juice, orange juice and caster sugar to a saucepan over low heat.  When the sugar is dissolved turn the heat up to medium and bring to a boil for 2 minutes until thickened.  Remove the syrup from the heat.  Use a wooden skewer to poke holes in the cake.  Drizzle the syrup on top of the cake.  Allow it to soak until the cake has cooled completely and remove it carefully from the pan.
This recipe has been adapted from The Practically Vegetarian Cookbook.

1 comment:

  1. This looks so good. I love "wet" cakes. Awesome!