Ashford Castle's citrus cake recipe

If you love the zesty flavours of lemon and orange, this recipe is a must-try. Created by Red Carnation Hotels' Director of Chocolate and Pâtisserie, Paula Stakelum, this citrus cake is light, moist, and bursting with fresh citrus flavour. It’s the perfect treat for spring and summer, whether you're hosting a garden party, enjoying an afternoon tea, or simply craving something sweet and refreshing.

Infused with the zest of fresh lemons and oranges, and finished with a delicate citrus syrup, this cake is irresistibly fragrant and delicious. Best of all, it’s simple to make at home.

Ingredients

For the cake

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

For the syrup

• 100g caster sugar
• 200g water
• Juice of 2 lemons
• 1 lemon rind
• ½ vanilla pod

Method

1. Preheat your oven to 180°C (350°F).
2. Place the lemon and orange zest into the sugar, mix, and let it sit for 10 minutes. This step enhances the cake’s citrus aroma by allowing the natural oils to infuse into the sugar.
3. Cream the butter and citrus-infused sugar together in a mixing bowl until light and fluffy. This step helps create a soft, airy texture.
4. Sieve the flour and baking powder together, then gradually add them to the mixture in three parts, mixing on low speed.
5. Next, add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Mix for an additional 4 to 5 minutes to create a smooth batter.
6. Line your cake tin with parchment paper and pour in the batter, spreading it evenly with a palette knife or the back of a spoon.
7. Bake in the preheated oven for 40 minutes. Check for doneness by inserting a skewer - if it comes out clean, your cake is ready!
8. While the cake is baking, prepare the syrup by combining sugar, water, lemon rind, and vanilla in a saucepan. Bring it to a boil, then set aside.
9. Once the cake is baked, leave it in the tin and brush the top with the warm lemon and orange syrup. Repeat this process four times, allowing the syrup to soak in without making the cake too wet.
10. Let the cake cool before slicing. Serve it on its own, or with a dollop of whipped cream for extra indulgence.