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Orange and lemon cake

Tangy sweet orange with zesty and vibrant lemon, what could be a better combination? This orange and lemon cake is light, beautifully flavoured and incredibly moreish – and we know it'll go down a treat at any occasion.

  • 30 minutes prep. time
  • 2 hours cooking time
  • Serves 10
  • Cakes, bakes & desserts
The whole orange and lemon cake on a white plate with a jar of marmalade in the background
Tuck into a slice or two of this tangy orange and lemon cake | © National Trust Images/William Shaw


  • 1 orange
  • 1 lemon
  • 250g baking margarine
  • 200g caster sugar
  • 4 eggs
  • 200g ground almonds
  • 50g polenta
  • 100g marmalade
  • Candied citrus slices, to decorate


Top tip

To make this citrus showstopper a little more indulgent, add a scoop of rich clotted cream to the side of your slice.

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Orange and lemon cake

Watch our step-by-step video on how to make orange and lemon cake.

Step 1

Place the whole orange and whole lemon into a saucepan, cover with water and boil for one hour. Top up with water if needed to ensure that they remain covered. Remove from the water and allow to cool completely.

Step 2

Preheat your oven to 150°C (130°C fan/gas mark 2). Grease and line a 23cm cake tin with greaseproof paper.

Step 3

Cut the cooked fruit open and remove any pips. Place the whole fruit into your food processor and blitz until you have a smooth paste.

Step 4

Place the margarine and sugar into the orange and lemon mixture. Beat together until light and fluffy.

Step 5

Add the eggs into the butter, sugar and citrus mixture. Mix to combine.

Step 6

Next, add in the ground almonds and polenta. Combine thoroughly.

Step 7

Pour the mixture into the lined cake tin and place in the oven for 1 hour, until the cake has slightly risen, is golden on top and cooked all the way through.

Step 8

Warm the marmalade slightly to make it a more spreadable consistency. Coat the top of the cake, while it's still warm, with the marmalade.

Step 9

Get creative with your toppings and make some candied orange and lemon slices to decorate the top.

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