Light orange cake

Light orange cake


10 people made this

About this recipe: I made up this recipe when I did not have any butter in the house and the whole family wanted cake. The result is a low-fat cake that's still terrifically moist. I am sure it would work equally as well with lemons instead of oranges.


Serves: 16 

  • For the cake
  • 215g plain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1 orange, zested
  • 200g caster sugar
  • 1 pinch salt
  • 2 large eggs
  • 235g soured cream
  • For the icing
  • 180ml orange juice
  • icing sugar, as needed

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Combine the flour, baking powder, bicarb, orange zest, sugar and salt in a bowl. Mix well.
  3. In a second bowl beat the eggs until foamy. Add soured cream and continue beating until light and creamy. Add the dry ingredients, stir to combine and pour the cake mixture into a well greased tube cake tin.
  4. Bake in the preheated oven for 30 minutes, until a skewer inserted in the centre comes out clean. Allow the cake to cool slightly a on a cooling rack.
  5. Meanwhile simmer orange juice in a small saucepan over medium heat, until reduced and thickened. Take off the heat, cool slightly and stir in enough icing sugar to make a thin icing.
  6. Spread the icing over the warm cake. Allow to cool completely before serving.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate