Citrus syrup cakes

Experience the zesty delight of Citrus Syrup Cakes! This irresistible recipe combines the tang of lemon, orange, and lime with buttery, almond-infused cake for a sensational treat. Moist and flavorful, perfect for any occasion.

  • 09 Apr 2025
  • Cook time 20 min
  • Prep time 40 min
  • 6 Servings
  • 8 Ingredients

Citrus syrup cakes

Citrus syrup cakes are a delightful treat that brings together the zesty flavors of lemon, lime, and orange. These little cakes are moist, fragrant, and perfect for any occasion, whether you're hosting a tea party or just in the mood for a tangy dessert. The combination of citrus zest and juice creates a vibrant and refreshing taste that is sure to please your palate.

Ingredients:

1/2 cup butter
110g
2 tbsp lemon zest
30g
1 cup orange juice
200g
1 tbsp lime zest
16g
3 eggs
150g
1 cup self-raising flour
150g
1/2 cup almonds
60g
1 tbsp milk (1% fat)
16g

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners for easy removal.
2. Prepare the Citrus Zests and Juice: Ensure the lemon and lime zests are finely grated. Squeeze fresh orange juice if you haven't already.
3. Cream the Butter and Zests: In a large mixing bowl, cream together the softened butter, lemon zest, and lime zest until the mixture is light and fluffy.
4. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
5. Combine Dry Ingredients: In a separate bowl, mix the self-raising flour and ground almonds until well combined.
6. Alternate Adding Flour and Juice: Gradually add the flour mixture to the creamed butter and egg mixture, alternating with the orange juice. Begin and end with the flour mixture. Mix until just combined. Be careful not to overmix.
7. Add the Milk: Gently fold in the milk until the batter is smooth and uniform.
8. Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
9. Bake: Place the tin in the preheated oven and bake for approximately 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
10. Cool: Allow the cakes to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
11. Serve: Once cooled, these citrus syrup cakes can be enjoyed as they are or with a dusting of powdered sugar or a simple citrus glaze.

Tips:

- Make sure the butter is at room temperature before you start; this will help it to cream more easily with the sugar and zest.

- Use freshly squeezed orange juice for the best flavor; bottled juice may not offer the same freshness and can sometimes contain added sugars or preservatives.

- When zesting the citrus fruits, avoid getting too much of the white pith, as it can add a bitter taste to the cakes.

- You can substitute the self-raising flour with a mix of all-purpose flour and baking powder if necessary. Simply add 1 tsp of baking powder to every cup of all-purpose flour.

- To ensure even baking, use a scoop to fill the cake molds or muffin tin so that each cake has the same amount of batter.

- Let the cakes cool slightly before removing them from the molds to avoid them falling apart.

Citrus syrup cakes are a perfect blend of sweet and tangy flavors that make for an unforgettable dessert. With these useful tips, you can ensure that your cakes turn out beautifully moist and full of citrusy goodness. Enjoy these delightful treats with a cup of tea or coffee, or share them with friends and family for a refreshing dessert experience.

Nutrition Facts
Serving Size120 grams
Energy
Calories 340kcal17%
Protein
Protein 9g6%
Carbohydrates
Carbohydrates 24g7%
Fiber 2.17g6%
Sugar 3.52g4%
Fat
Fat 24g27%
Saturated 10g32%
Cholesterol 150mg-
Vitamins
Vitamin A 190ug21%
Choline 100mg18%
Vitamin B1 0.14mg12%
Vitamin B2 0.24mg18%
Vitamin B3 0.78mg5%
Vitamin B6 0.05mg3%
Vitamin B9 40ug10%
Vitamin B12 0.27ug11%
Vitamin C 11mg12%
Vitamin E 2.90mg19%
Vitamin K 1.45ug1%
Minerals
Calcium, Ca 54mg4%
Copper, Cu 0.17mg19%
Iron, Fe 1.13mg10%
Magnesium, Mg 44mg10%
Phosphorus, P 140mg11%
Potassium, K 220mg6%
Selenium, Se 13ug24%
Sodium, Na 36mg2%
Zinc, Zn 0.95mg9%
Water
Water 60g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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