Cara Cara Lemon Cake
The simplicity of this cake is quick to make and can be made by hand. Don't let the ease of the recipe fool you as it is wonderful delicious with the citrus flavors!
Servings: 12 people
Ingredients
- 1 ½ cups (225g) flour
- 4 large (200g) eggs
- ¾ cup (180mL) oil
- ¾ cup (150g) sugar
- 1 medium (130g) cara cara orange
- 1 medium (58g) lemon
- 1 ½ tsp (6g) baking powder
- ½ tsp (2.5g) salt
For the Drizzle
- ¼ cup (60mL) orange and lemon juice
- ¼ cup (50g) sugar
For the Glaze
- 1-2 tbs (15-30mL) orange and lemon juice
- ½ cup (62g) powdered sugar
Instructions
- Preheat oven to 325F (160C.)
- Grease and flour a 9x5 loaf tin (23x13cm) or line with parchment paper.
- Zest and juice the fruit, keeping zest separate from juice.
- Combine flour, baking powder and salt in a small bowl. Set aside.
- In a large bowl, beat eggs and oil until smooth. Beat in sugar. Add flour mixture and beat until you no longer see lumps, about 1 minute. Fold in zest. Pour into prepared pan.
- Bake 50-60 minutes or until a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)
- With the remaining juice, add 1/2 cup of white sugar and stir until dissolved.
- While still warm, poke holes in the cake with a large stick such as a skewer. Pour juice mixture slowly over cake. Allow cake to sit 5-10 minutes to soak up juice. Remove to wire rack to finish cooling.
For the Glaze
- Mix together powdered sugar and 1-2 tablespoons of juice 1 teaspoon at a time until you reach a spreadable consistency.
- Spread glaze on top of cake and allow to sit 10 - 15 minutes to harden before serving.
Notes
If using self-rising flour, omit baking powder and salt.
Nutrition
Serving: 1 slice | Calories: 263.3 kcal | Carbohydrates: 28.5 g | Protein: 3.5 g | Fat: 15.7 g | Saturated Fat: 1.5 g | Polyunsaturated Fat: 3.7 g | Monounsaturated Fat: 9.7 g | Sodium: 117.6 mg