Grease and line a 20cm round cake tin with parchment paper. Preheat oven to 170ºC. Cream butter, sugar and essence until light and fluffy.
Beat in eggs one at a time, beating well after each addition. Add orange and lemon rind. Fold in sifted flour and alternate adding in flour and the fruit juices, and mix well.
Turn out mixture into the prepared tin. Smooth the top of the mixture with a spatula.
Bake in preheated oven for 50 to 55 minutes or until a wooden skewer inserted into the centre of the cake comes out clean. Leave cake in the tin for four to five minutes before turning out to cool on a wire rack.