This recipe is best with
Recipe Ingredient
- 130g butter
- 110g castor sugar
- 1 tsp vanilla essence
- 2 eggs
- Grated rind of 1 orange
- Grated rind of 1 lemon
- 240g self-raising flour, sifted
- 50ml UHT milk
- 30ml orange juice
- 30ml lemon juice
- Icing
- 220g icing sugar
- 12g butter
- 1-2 tbsp lemon juice
- 1 tsp grated orange rind
- 1 tsp grated lemon rind
Instructions
- Preheat oven to 180°C. Grease a 22cm round baking tin and line it with grease paper.
- Cream butter, sugar and essence until light and fluffy. Then add the eggs, one at a time, beating well after each addition.
- Beat in orange and lemon rind. Fold in sifted flour alternating it with combined milk and fruit juice. Should the batter begin to curdle, sprinkle in a little flour. You should begin and end with flour.
- Transfer mixture to the prepared cake tin and bake for 35-40 minutes or until cake is cooked through when tested with a skewer. Leave the cake in the tin for about 10 minutes then turn out onto a wire rack to cool.
- For the icing, beat icing sugar, butter and 1 tablespoon lemon juice until smooth or it has a spreadable consistency. Add more juice as required, and rind last.
- Spread icing over the cake.
