Lemon Lime And Orange Wheels Recipes

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LEMON, LIME, AND ORANGE CITRUS COOLER



Lemon, Lime, and Orange Citrus Cooler image

This citrus cooler recipe is made with lemons, limes, and oranges. It is a flavorful alternative to lemonade.

Provided by Diana Rattray

Categories     Beverage

Time 10m

Number Of Ingredients 5

6 large lemons, divided
3 large limes, divided
6 large oranges , divided
3 quarts water
1 1/2 cups sugar, or more to taste

Steps:

  • Gather the ingredients.
  • Squeeze the juice from 5 of the lemons, 3 of the limes and 5 of the oranges; pour into a gallon container.
  • Add water and sugar to juices; mix well.
  • Thinly slice the remaining orange and lemon and set aside for garnish.
  • Chill thoroughly and keep in the refrigerator. Serve on ice with orange and lemon slices.

Nutrition Facts : Calories 160 kcal, Carbohydrate 42 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, Sodium 10 mg, Sugar 32 g, Fat 0 g, ServingSize 1 Gallon (16 Servings), UnsaturatedFat 0 g

LEMON & ORANGE CAKE



Lemon & orange cake image

This citrus centrepiece has a secret ingredient that gives the cake a lovely texture, yet makes it gluten- and wheat-free

Provided by Good Food team

Categories     Treat

Time 1h15m

Yield Cuts into 10 slices

Number Of Ingredients 11

250g pack butter , softened
250g golden caster sugar
4 eggs
250g gluten-free self-raising flour (we used Doves Farm, which is also wheat-free)
2 tsp gluten-free baking powder
250g mashed potatoes , forked through so it doesn't go in as one lump
2 lemons , zest and juice
1 orange , zest and juice
175g icing sugar
squeeze lemon juice (save a little from the cake quantity)
chocolate eggs, to decorate, if you like (check they're gluten-free)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line a deep, 20cm round cake tin. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, one by one. Fold in the flour, baking powder, mashed potato, zests and juices. Scrape into the tin and level the top. Bake for 45 mins until golden and a skewer poked in comes out clean. Cool in the tin for 10 mins, then move to a wire rack.
  • Sift the icing sugar, then mix in enough of the lemon juice to make a stiff, but still runny icing. Spread over the cake so it dribbles down the sides a little. Add some chocolate eggs, if using. Leave until the icing has set, then slice and serve. Delicious with a dollop of natural yogurt.

Nutrition Facts : Calories 497 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.68 milligram of sodium

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