Citrus syrup cakes

Name: Citrus syrup cakes
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings
Cuisine: International/Baking
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)

Citrus syrup cakes are light and moist cakes infused with tangy lemon, lime, and orange flavors. Easy to make, they are perfect for a refreshing dessert or afternoon tea.

17 Jan 2026
Cook time 20 min
Prep time 40 min

Ingredients:

1/2 cup butter
2 tbsp lemon zest
1 cup orange juice
1 tbsp lime zest
3 eggs
1 cup self-raising flour
1/2 cup almonds
1 tbsp milk (1% fat)

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.

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.

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.

Citrus syrup cakes FAQ:

What is the baking time for Citrus Syrup Cakes?

Bake the Citrus Syrup Cakes for approximately 20-25 minutes at 350°F (175°C). Check for doneness by inserting a toothpick in the center; it should come out clean.

How can I store leftover Citrus Syrup Cakes?

Store any leftover Citrus Syrup Cakes in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate them for up to a week.

Can I substitute the self-raising flour in this recipe?

Yes, you can substitute self-raising flour with all-purpose flour by adding 1 ½ teaspoons of baking powder for each cup of flour used.

What can I use instead of milk in this recipe?

You can substitute the milk with any non-dairy milk like almond milk or oat milk, or omit it entirely if desired, though it may slightly affect the texture.

How do I know when the cakes are done baking?

The cakes are done when they are golden brown and a toothpick inserted into the center comes out clean. If it comes out wet, continue baking and check every couple of minutes.

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.

Nutrition per serving

6 Servings
Calories 340kcal
Protein 9g
Carbohydrates 24g
Fiber 2.17g
Sugar 3.52g
Fat 24g

Citrus syrup cakes