Rustic Citrus Loaf Cake

For World Baking Day we enjoyed a rustic citrus loaf cake – check out the recipe and method below!

Rustic Citrus Loaf Cake

Prep time


Cooking time




  • For the cake
  • 8oz Margarine

  • 8oz Self Raising Flour

  • 8oz Caster Sugar

  • 4 Eggs

  • 1tsp of vanilla extract

  • Zest of 2 lemons, 2 limes and 1 orange

  • Juice of 1 lemon

  • For the icing
  • 15oz Icing Sugar

  • Juice of 2 Lemons, 1 Lime and half an orange

  • Dash of hot water


  • Preheat oven to 170°C (fan oven) or equivalent.
  • Cream margarine and sugar together until light and fluffy. Meanwhile, grease and line a loaf tin.
  • Once mixture is pale in colour, add eggs gradually followed by the vanilla extract. Tip: If the mixture starts to curdle, add a tablespoon of flour!
  • Add flour and zest mixture (leaving a couple of pinches of zest to use for garnish) gradually and mix until combined. Add juice of one lemon.
  • Transfer mixture into the tin and bake for 40 minutes or until a skewer comes out clean from the middle. Once cooked, remove from the oven but keep cake in the tin.
  • For the first drizzle, pierce the cake in several places with a skewer. Then combine lemon, lime and orange juice, 2 tablespoons of icing sugar and a dash of hot water and pour the syrup over the cake whilst it’s still hot. Make sure to leave some behind to make the rest of the icing!
  • Leave the drizzle to soak in and the cake to cool completely before adding the rest of the icing sugar to the remaining juice to make a thick, spreadable icing. Garnish with remaining zest mixture.
  • Enjoy a slice with a cuppa!

Recipe Video

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