Citrus Cake




2 tsp baking powder

1 cup sugar

2 1/4 cups all purpose flour

1/2 cup sunflower or canola oil

3/ 4 cup orange juice

7 eggs

zest and juice of 1 lemon

splash of vanilla extract

powdered sugar



  1. Preheat the oven to 180°C.
  2. Grease a cake mold with cooking spray.
  3. Between two mixing bowls, divide egg yolks from whites.
  4. With an electric mixer, beat egg whites until stiff peaks.
  5. To the egg yolks add sugar and beat until fluffy.
  6. Add oil, orange juice, zest of the lemon, vanilla extract, baking powder and flower. Using a spatula combine all of the ingredients.
  7. To the egg yolks mixture gently add egg whites and mix to combine.
  8. Pour the batter to prepared cake pan. Bake at 180°C for an hour or until golden and baked through.


Make the glaze:

  1. To the juice of one lemon add enough powdered sugar to get desired consistency.


Entertaining tips:

  • Drizzle lemon glaze over the cake just before serving otherwise the cake will get soggy.
  • Another way to serve Citrus Cake is with vanilla ice-cream. Warm the cake in the oven or microwave and serve it with cold ice-cream.
  • In my experience, it is children approved. They can eat a slice of the cake with their hands, if children are at young age.
  • Citrus Cake is also great to serve at your next tea party.