Orange and lemon layer cake

    4 hours 15 min

    This cake takes a little time to make, but the results are really worth it. A zesty sponge cake is filled with lemon curd and topped with a zesty-coconut icing.

    13 people made this

    Serves: 1 4 layer 23cm round cake

    • 250g plain flour
    • 1/2 teaspoon cream of tartar
    • 1 1/2 teaspoons baking powder
    • 8 egg yolks
    • 400g caster sugar
    • 8 egg whites
    • 2 teaspoons grated lemon zest
    • 2 tablespoons lemon juice
    • 1/8 teaspoon salt
    • 4 egg yolks
    • 275g caster sugar
    • 2 1/2 teaspoons grated lemon zest
    • 75ml lemon juice
    • 50g butter
    • 75g butter, softened
    • 475g icing sugar
    • 3 tablespoons grated orange zest
    • 2 1/2 tablespoons orange juice
    • 1 1/2 teaspoons grated lemon zest
    • 1 1/2 tablespoons lemon juice
    • 35g desiccated coconut

    Prep:35min  ›  Cook:40min  ›  Extra time:3hr cooling  ›  Ready in:4hr15min 

    1. Preheat oven to 170 C / Gas 3. Grease and flour two 23cm tins. Sieve together the flour, baking powder and cream of tartar. Set aside.
    2. In a medium bowl, beat together the 8 egg yolks and 400g sugar until thick and pale. Stir in the 2 teaspoons lemon zest and 2 tablespoons lemon juice. In a large glass or metal mixing bowl, beat egg whites and salt until soft peaks form. Fold whites into the egg yolk mixture alternately with the flour mixture. Spread evenly into the prepared tins.
    3. Bake for 25 to 30 minutes in the preheated oven or until a skewer inserted into the cake comes out clean. Let layers cool in the tins for 15 minutes before inverting onto wire racks to cool completely. Using a long serrated knife, slice the layers in half horizontally.
    4. Meanwhile, make the filling. In the top of a double boiler, combine the 275g sugar, 4 egg yolks, 2 1/2 teaspoons lemon zest and 75ml lemon juice. Cook over high heat, stirring constantly, until the sugar is dissolved and mixture thickens. Remove from heat and stir in the butter. Cool to room temperature before filling cake.
    5. For the icing: In a medium bowl, cream the 75g butter until light and fluffy. Gradually add the icing sugar and mix in the orange zest, orange juice, lemon zest and lemon juice. Finally, stir in coconut. Ice the outside of the filled cake.

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    Reviews in English (12)


    This is an old and grand recipe and worth all the effort. BUT, it is a LOT of effort and very time-consuming. I admit, over the years I cheat and adapt. You can have basically the same cake, minus the jellied bits, by buying lemon cake mix, doubling the frosting and mixing in a bit of coconut. I make this "cheaters" RELee cake and no one ever notices the difference. It's a great adaptation if you're pressed for time (and who isn't!)  -  18 Nov 2007  (Review from Allrecipes US | Canada)


    It's unusual to find a new cake recipe so good. I've had this saved to my recipe box for, no joke, 10 years. Finally tried it out this weekend for my MIL's birthday. A real show-stopper. Very special. Not at all hard to make, although the zesting/juicing of all of those lemons/oranges took a lot of time. Only modification: I thought it was strange that the cake recipe had no oil/fat in it. I thought of how oil makes chiffon cakes so nice and tender, and added 1/3 cup canola oil to the batter. Taste and texture of cake was superb. I will make this again for a special occasion. Thank you for sharing!  -  10 Feb 2010  (Review from Allrecipes US | Canada)


    well, regardless of the name of the cake, I thought it was delicious!  -  17 May 2007  (Review from Allrecipes US | Canada)