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A photo of a slice of rosewater cake with citrus buttercream.

Rosewater Cake with Citrus Butter Cream

A super yummy, light rosewater cake. Coated with a fluffy and zingy, citrusy buttercream.
Course Dessert
Cuisine Not Specific
Keyword citrus cake, lemon buttercream, rosewater cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
Calories 518 kcal
Author Nicolas

Ingredients

Cake:

  • 225 g of plain flour sifted
  • 2 teaspoons of baking powder
  • 115 g of caster sugar
  • 1 teaspoon of salt
  • 1 lime zested
  • 1 lemon zested
  • 115 mls of milk
  • 115 g of yoghurt
  • 2 large eggs
  • 115 g butter melted have some extra butter for greasing the cake tin.
  • 2 teaspoons of rosewater
  • Slices of lemon and lime for garnish

Citrus Butter Cream:

  • 125 g of unsalted butter softened
  • 250 g of icing sugar sifted
  • 1 tablespoon of lime juice
  • 1 tablespoon of lemon juice
  • A few drops of rosewater

Instructions

Cake

  1. Pre-heat your oven to 175 degrees Celsius (350 degrees F).
  2. Next, grease the inside of your cake tin with your EXTRA butter. Then line the sides and the bottom with baking paper.
  3. Mix the flour, baking powder, sugar, salt, lemon zest and lime zest in a large bowl.
  4. In another bowl, whisk the milk, yoghurt, eggs, melted butter and rosewater together until well combined.
  5. Transfer the wet ingredients to the dry ingredients, and whisk until well combined, ensuring that there are no lumps (only whisk until well combined, don't keep whisking after that).
  6. Bake in your pre-heated oven for 45 minutes. One cooked, take out of the oven and set aside.
  7. Once the cake tin has cooled enough to not burn you, remove the cake from the tin, then place on a cooling rack.

Citrus Butter Cream

  1. Beat the butter for 5 minutes with an electric beater until pale.
  2. Next, add half of your icing sugar, beat for a few minutes. Then add the other half of your icing sugar and beat for another 3 minutes.
  3. Add your lime juice, lemon juice and rosewater. Then beat one last time for 2-3 minutes.
  4. If you feel like your buttercream is too soft, you can put it in the fridge for a couple of minutes.

Assembly

  1. Once your cake is completely cooled (which is very important because a warm cake will melt the butter cream), put it on the plate or platter that you want to serve it on.
  2. Dollop your butter cream over the top of your cake, then use a spatula or a butter knife to evenly spread the butter cream all over the cake. I find that dipping my spatula or knife in a glass of cold water every so often helps when icing the cake.
  3. Finally, garnish with the slices of lemon and lime, then serve.

Recipe Video

Recipe Notes

  • Remember, to make the buttercream lighter and fluffier, cream the butter by itself first before adding the icing sugar. And don't rush the process. 
Nutrition Facts
Rosewater Cake with Citrus Butter Cream
Amount Per Serving
Calories 518 Calories from Fat 235
% Daily Value*
Fat 26.1g40%
Saturated Fat 16g100%
Cholesterol 107mg36%
Sodium 488mg21%
Potassium 191mg5%
Carbohydrates 68.5g23%
Fiber 0.8g3%
Sugar 45.9g51%
Protein 5.1g10%
Calcium 70mg7%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.