Helen Goh’s lemon, orange and almond cake (2024)

Advertisement

RecipesBaking

Helen Goh’s lemon, orange and almond cake (1)

Helen Goh

, register or

subscribe to save recipes for later.

You have reached your maximum number of saved items.

Remove items from your saved list to add more.

Save this recipe for later

Add recipes to your saved list and come back to them anytime.

Helen Goh’s lemon, orange and almond cake (2)

Time:1-2 hoursServes:6-8

  • Baking
  • Lemon
  • Orange
  • Nuts
  • British
  • Cake
  • Dessert
  • Entertaining
  • Mother's Day
  • Recipes

This is a simple but rich cake, fine-textured and full of the bright flavours of lemon and orange.

The key here is to have the butter and the eggs at room temperature so they’ll blend easily with the rest of the ingredients to form a smooth batter.

Take the time to rub the citrus zest into the sugar before you begin the creaming process: you’ll be rewarded with a beautifully fragrant cake.

Advertisement

Ingredients

FOR THE CAKE

  • finely grated zest of 1 lemon, plus 1 tbsp juice

  • finely grated zest of 1 orange, plus 1 tbsp juice

  • seeds from ½ a vanilla pod or 1½ tsp vanilla extract

  • 180g caster sugar

  • 220g butter, softened at room temperature but not oily-looking

  • 3 large eggs, at room temperature

  • 120g plain flour

  • 1½ tsp baking powder

  • ¼ tsp salt

  • 200g ground almonds

FOR THE GLAZE

  • 150g icing sugar

  • 1 tbsp lemon juice

  • 1 tbsp orange juice

FOR GARNISH

  • a few thin slices of orange and lemon (optional)

Method

  1. Step 1

    Preheat the oven to 165C fan-forced (185C conventional) and line the base and sides of a 20cm cake tin with baking paper.

  2. Step 2

    Combine the citrus zests, vanilla seeds (if using) and sugar in the bowl of an electric mixer and use your fingertips to rub the zest and vanilla seeds into the sugar. Rub firmly for 1–2 minutes until the sugar is tinged yellow and orange and smells divine.

  3. Step 3

    Add the butter and attach the bowl to the mixer and beat with the paddle attachment on medium speed for about 2 minutes, until the mixture is light and creamy. Add the eggs one at a time, scraping the sides of the bowl with a flexible spatula after each addition. Pause the beating while you get the dry ingredients ready.

  4. Step 4

    Sift the flour, baking powder and salt into a bowl, then stir in the almonds. Add about half of the dry ingredients to the butter mix and beat on a low speed for a few seconds, then add the lemon and orange juice. If using vanilla extract, add it now. Mix for a few seconds to incorporate, then add the rest of the dry ingredients and beat until just combined.

  5. Step 5

    Scrape the batter into the prepared tin and level the top with a small spatula. Place in the oven for 55–60 minutes, or until a skewer inserted into the middle of the cake comes out dry. Transfer to a wire rack to cool completely.

  6. Step 6

    To make the glaze, combine the icing sugar, lemon and orange juice and mix to a smooth paste.

  7. Step 7

    When the cake is completely cool, remove it from the tin and pour the glaze into the middle of the cake, allowing it to spread to the edges. Garnish, if desired, with a few slices of orange and lemon placed in the centre.

Continue this edition

The October 26 Edition

Up next

This newly hatted hilltop restaurant is one of Melbourne’s most surprising destinations

There are multiple reasons to point yourself towards La Vetta, a winery restaurant on the city’s northern fringe.

Fill up on first-rate pizza then fill your trolley five metres away at this supermarket spot

The Tonino’s International menu is built around pizza and pasta with a big ol’ fried chicken sandwich thrown in for good measure.

Previous
EASY

Green pea and spinach fritters

This versatile recipe ticks all the boxes and can be served for breakfast, lunch, dinner or a party snack.

See all stories

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

, register or

subscribe to save recipes for later.

You have reached your maximum number of saved items.

Remove items from your saved list to add more.

License this article

  • More:
  • Baking
  • Lemon
  • Orange
  • Nuts
  • British
  • Cake
  • Dessert
  • Entertaining
  • Mother's Day
  • Recipes

Helen Goh’s lemon, orange and almond cake (6)Helen Goh is a chef and regular Good Weekend columnist.

From our partners

Advertisement

Advertisement

Similar Recipes

  • Baking

Adam Liaw’s lemon tart

  • 2 hrs +
  • Adam Liaw
EASY
  • Baking

Polenta and strawberry scones

  • 30 mins - 1 hr
  • Danielle Alvarez
  • Baking

Tomato, cheese and onion tart

  • 2 hrs +
  • Helen Goh
EASY
  • Baking

Apricot, almond and cardamom cake

  • 1-2 hrs
  • Julia Busuttil Nishimura
EASY
  • Footy food

The only sausage roll recipe you need from the Fitzroy pub that’s famous for them

  • < 30 mins
  • Brian Macalister

More by Helen Goh

  • Baking

Tomato, cheese and onion tart

  • 2 hrs +
  • Helen Goh
  • Baking

Strawberry, coconut and lime sandwich cake

  • 1-2 hrs
  • Helen Goh
  • Baking

Sunday bake: Helen Goh’s double rhubarb, white chocolate and almond loaf cake

  • 1-2 hrs
  • Helen Goh
  • Baking

Sticky date pudding with tahini butterscotch sauce

  • 1-2 hrs
  • Helen Goh
EASY
  • Baking

Saint Phanourios cake (aka fanouropita) with orange, apple and walnut

  • 1-2 hrs
  • Helen Goh
Helen Goh’s lemon, orange and almond cake (2024)

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Kieth Sipes

Last Updated:

Views: 5544

Rating: 4.7 / 5 (47 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Kieth Sipes

Birthday: 2001-04-14

Address: Suite 492 62479 Champlin Loop, South Catrice, MS 57271

Phone: +9663362133320

Job: District Sales Analyst

Hobby: Digital arts, Dance, Ghost hunting, Worldbuilding, Kayaking, Table tennis, 3D printing

Introduction: My name is Kieth Sipes, I am a zany, rich, courageous, powerful, faithful, jolly, excited person who loves writing and wants to share my knowledge and understanding with you.