This citrus cake is perfect for spring and the upcoming summer months. 

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  • 225g butter
  • 225g caster sugar
  • 225g soft flour
  • 10g baking powder
  • 4 whole eggs
  • Zest of 1 lemon
  • Zest of 1 orange

For the syrup

  • 100g caster sugar
  • 200g water
  • Juice two lemons
  • 1 lemon rind
  • ½ vanilla pod


  1. Preheat your oven to 180°C.
  2. Place the zest into the sugar, mix and leave to rest for 10 minutes. (This allows the oils
    to infuse in the sugar and the aroma to develop).
  3. Place the butter and sugar into a mixing bowl. Mix on medium speed until the mixture is
    creamed, light and fluffy.
  4. Sieve the flour and baking powder together.
  5. Add the flour slowly in three parts. Continue to mix at a low speed.
  6. Add the eggs to the mixture, one at a time.
  7. Mix for 4 -5 minutes to ensure the mixture is fully incorporated.
  8. Line your tin with parchment paper and place the mixture into your tin, spread evenly
    using a pallet knife or the back of a spoon.
  9. Place in the preheated oven for 40 minutes.
  10. Check that your cake is cooked by inserting a skewer and it comes out clean.
  11. While your cake is cooking prepare your syrup. Place the sugar, water, lemon rind and
    vanilla into a saucepan and bring to a boil. Set aside.
  12. When your cake is cooked, remove it from the oven.
  13. Leave the cake in the tin – brush the top with your syrup.
  14. Repeat four times. Don’t pour in all the syrup.

Ready to serve and enjoy!