• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 People
  • Difficulty Normal
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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

  1. Preheat oven to 180°C. Grease a 22cm round baking tin and line it with grease paper.
  2. Cream butter, sugar and essence until light and fluffy. Then add the eggs, one at a time, beating well after each addition.
  3. 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.
  4. 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.
  5. 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.
  6. Spread icing over the cake.

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