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Lemon & Orange Bundt Cake

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Adjust Servings:
300gr Stork
300gr Caster Sugar
1 Lemon zest 1 lemon
1 Lemon juice 1 lemon
1/2 Orange juice 1/2 orange
1/2 Orange zest 1/2 orange
6 Eggs
300gr Self Raising Flour
1 tsp Baking Powder

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Lemon & Orange Bundt Cake

  • Vegetarian
  • 65 Minutes
  • Serves 8
  • Medium



It’s oranges and lemons’ season in Malta and what better way to make the best out of local produce then to bake it in a cake. Genial, I know. Now that the Maltese Islands are getting a little warmer, the refreshing flavour and fluffy sponge is just right.

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You may want to use an electric whisk for this! I begin by creaming together the Stork (at room temperature) and the sugar until the mixture is fluffy and well-blended. I then add the orange and lemon zest, beat, and then add the eggs one at a time.


Switch to using a spatula to mix more gently. Fold in the flour & baking powder and then add the lemon and orange juices.


Grease your bundt cake pan well (I use the back of the Stork block wrapper!) and fill with the mixture. Bake at 180°C for about 45 minutes.

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