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Citrus drizzle cake
Delicious citrus drizzle cake...choose your citrus and go! Awesome for afternoon tea. Extra kid friendly (6 kids deemed it so!). Yummy!
5
from
2
votes
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Course:
Desserts
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
12
slices
Calories:
285
kcal
Author:
Kylie
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Ingredients
▢
175
grams
of plain flour
▢
the zest of one tangelo/orange/lime/lemon
▢
1
teaspoon
baking powder
▢
180
grams
butter
softened
▢
170
grams
of coconut sugar
▢
3
eggs beaten
▢
1
egg yolk
beaten
▢
juice of one tangelo/lemon/lime/orange/lemon
Drizzle:
▢
80
grams
raw caster sugar
▢
juice of one tangelo/lemon/lime/orange
Instructions
Preheat the oven to 170 degrees.
Beat the eggs, butter, sugar and egg yolk together.
Beat in the flour and baking powder.Beat well until smooth then add the zest and juice.
beat to combine.
Pour into a non-stick or greased and floured loaf pan.
Tap on the bench to smooth.
Bake for 40-50 minutes or until golden and firm.
Cool on a wire rack.
Syrup: combine the sugar and the juice in a small saucepan and bring to the boil.
With a skewer make holes right through the cake evenly spread across the top.
pour the syrup over it.
Serve when cool
Nutritional Information
Serving:
1
slice
|
Calories:
285
kcal
|
Carbohydrates:
37
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
94
mg
|
Sodium:
180
mg
|
Sugar:
26
g
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