Marigold Cake
A fragrant citrus and marigold-infused cake with buttery richness, perfect for afternoon tea or special occasions, offering a delicate floral and citrus flavor profile.
Ingredients
Instructions
- Cream the softened butter with caster sugar until light and fluffy.
- Add the beaten eggs one at a time, beating well after each addition.
- Sift the plain flour with baking powder, then fold into the creamed mixture.
- Add the grated rinds of the lemon and orange, and the marigold petals.
- Spoon the batter into a prepared 2-pound loaf pan or two 1-pound loaf pans.
- Bake in a preheated 350°F (180°C) oven for about 1 hour for the 2-pound loaf, or about 40 minutes for the 1-pound loaves.
- Sprinkle with granulated sugar about halfway through baking if desired.
- Cool the cake for 5 minutes before removing from the tin.
- Serve just when cool. Keeps well and can be frozen.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature and well-creamed with sugar. You can substitute half the butter with applesauce for a lower-fat version. If you prefer a different flavor, consider adding almond extract or using different citrus zests. The marigold petals can be replaced with edible flowers like violets or pansies for a similar visual appeal.
Serving Suggestions
This cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it alongside a cup of tea or coffee for an afternoon treat. For a twist, enjoy slices with fresh fruit or a light citrus glaze. It also makes a lovely dessert after a hearty meal.
Storage & Reheating
Store any leftover Marigold Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, allow the cake to thaw overnight in the fridge, then bring it to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Marigold Cake contains roughly 284 calories, with 5g protein, 58g carbohydrates, and 5g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of vitamin C and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this cake?
Yes, you can substitute plain flour with cake flour for a lighter texture or whole wheat flour for a denser, healthier option. Just be aware that the cake's texture may vary slightly, so adjust baking time if necessary.
How can I enhance the flavor of the cake?
You can enhance the flavor by adding a teaspoon of vanilla extract or a splash of orange juice to the batter. Additionally, experimenting with spices like cinnamon or nutmeg can add depth to the cake's flavor.
Is it necessary to add marigold petals?
While the marigold petals add a unique touch, they are not essential to the recipe. You can omit them entirely or substitute with other edible flowers or citrus zests for a different flavor and appearance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).