--- title: "Citrus Cake · Rampant Scotland" description: "Traditional Scottish Recipes - Citrus Cake Here is a tasty, tangy cake which is best made with pure juices of the citrus fruit. Cake Ingredients: 8oz (250g or o" canonical: "https://rampant-scotland.pages.dev/recipes/blrecipe_citrus.htm" last-updated: "2026-11-09" date-basis: "git-content-change" --- # Citrus Cake · Rampant Scotland Recipes # Citrus Cake [Original page](https://web.archive.org/web/20250515063232/http://www.rampantscotland.com/recipes/blrecipe_citrus.htm) Archive note: the source lists buttercream ingredients but does not provide a buttercream method. *Traditional Scottish Recipes* *- Citrus Cake* *Here is a tasty, tangy cake which is best made with pure juices of the citrus fruit.* **Cake Ingredients:** 8oz (250g or one stick) margarine 8oz (250g or one and a quarter cups) caster sugar (or fine granulated sugar) 12oz (350g or three cups) self-raising flour (all-purpose flour with baking powder) 4 eggs 1 cup orange and lemon (or orange and lime) juice mixed **Butter Cream Ingredients:** 12oz (350g or 2½ cups) icing sugar (frosting) 6oz (175g or 1½ sticks) margarine 2 tablespoons orange juice 2 tablespoons lemon juice (or lime juice) ## Method Preheat the oven to 160C (320F or Gas Mark 3) or 10C less if a fan assisted oven. Mix the margarine and sugar together and cream until light and fluffy. Then beat in the eggs, one at a time. Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin measuring 8"x12"x1½" (20cmx30cmx3.5cm) which has been lined with baking parchment and spread evenly. Bake in the pre-heated oven for roughly 35 minutes. Allow the cake to cool in the tin before removal and storage in an air-tight container. ## Source From Rampant Scotland, restored from the page as it stood on 15 May 2025. [Original page](https://web.archive.org/web/20250515063232/http://www.rampantscotland.com/recipes/blrecipe_citrus.htm). Links to pages not yet restored here lead to the original page or elsewhere on the web.