Citrus Cake

20 minutes


Citrus Cake Recipe
Club Noor

by Lama Haddadin

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For the cake:

½ cup sugar


1 tbsp  grated orange rind

1 ½ tsp  grated lemon rind

½ tsp  vanilla extract

200 g  plain low-fat yoghurt

1 ½ cups flour

¾ tsp  baking soda

¼ tsp  baking powder

¼ tsp  salt

For the compote:

large  red oranges


2 tbsp  fresh lemon juice

2 tbsp  honey

1 tbsp  brown sugar

A sprinkling of cinnamon and nutmeg

6 tbsp  Noor Oil



So limey, so yummy, grab a slice and have the citrus bursts of flavor encapsulate your senses. 

Steps Involved:

For the cake:

Begin by preheating your oven to 200°.

Place sugar and Noor Oil in a large bowl; beat with a mixer at high speed for 2 minutes or until well blended. Next, add in the eggs, 1 at a time, beating well after each addition.  Next, add rinds, vanilla and yoghurt. Beat until well combined.

Combine flour with baking soda, baking powder and salt.  Then add slowly to dough mixture and beat until combined. Pour batter into a Bundt cake pan that has been coated with oil and dusted with flour. Bake at 200° for 20 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool cake before flipping it on a serving plate to prepare for the compote.

For the compote:

Begin by peeling and sectioning the oranges and lemons into a medium-sized bowl. Make sure to reserve its juices and save the sections of two oranges in another bowl. Next, combine the reserved juices, two oranges and the lemon in a small saucepan and bring to boil. Slowly stir in the honey and brown sugar. Add the cinnamon and nutmeg. 

Reduce heat and simmer for 4 minutes or until a syrupy consistency is reached. Cool for at least 30 minutes. Pour over the two reserved oranges and toss gently. Chill. Serve compote over cake.


A sprinkling of confectioner’s sugar enhances the presentation when serving this cake.


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