Lemon Cake with Orange Marmalade Glaze

    50 minutes

    Buttermilk makes this zesty lemon cake very moist. Homemade marmalade is the best for making the glaze, but you can use any thick-cut marmalade.

    2 people made this

    Makes: 1 (23cm) cake

    • Cake
    • 250g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 300g caster sugar
    • 115g butter
    • 3 eggs
    • 225ml buttermilk
    • 2 tablespoons lemon zest
    • 2 tablespoons lemon juice
    • Glaze
    • 200g thick-cut orange marmalade
    • 2 tablespoons butter
    • 4 tablespoons icing sugar
    • lemon rind strips

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Cake: Preheat the oven to 180 degrees C. Butter and flour a 25cm round cake tin.
    2. Sift together flour, baking powder and bicarb into a large bowl.
    3. In a food processor, process sugar with the butter, then add three eggs, while continuing to process until fluffy. Stir into flour in three parts, alternating with buttermilk. Stir in in lemon juice and zest. Pour cake mixture into the prepared cake tin.
    4. Bake for 30 to 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from tin, and set aside to cool.
    5. Glaze: Warm the marmalade with the butter and icing sugar. Stir until icing sugar melts. Pour over warm cake and set aside to cool completely.

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