Lemon Orange Cake

185g (3/4 cup) butter, softened (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)

190g  caster sugar ( I used 1 cup granulated sugar and then refined it) 

3 large eggs at room temperature 

1 teaspoon finely grated zest (lemon and/or orange)

185g (1 1/4 cups) self-raising flour ( or 1 1/4 cup flour and about 1 1/2 and pich of baking powder) 

4 tablespoons (80ml) citrus juice (we use 2 tablespoons orange juice and 2 tablespoons lemon juice)

Citrus Icing

150g (1 cup plus 1 tablespoon) icing sugar

30ml (1 1/2 tablespoons) citrus juice (either lemon or orange or a mixture of both)

Method

1. Preheat oven to 170 degrees Celsius (150 degrees Celsius). 

2.Grease the side and base of a 8'' round cake pan. I used heart shaped but  springform pan for easy removal of the cake can be used. If so, line base and side of the pan with non-stick baking paper. 

3.Using an electric mixer or electric hand-held beaters, beat butter and sugar until very pale and creamy. This could take a bit long. Some say 20 minutes but depends.

4. Add the eggs one at a time, beating for a few minutes after each addition. Don't rush the addition of the eggs as the mixture will be more likely to separate and develop a curdled appearance. Add the zest with the last egg. 

5. The butter, sugar, egg and zest mixture should be pale and creamy.

6. Add half the flour and stir until just combined. Repeat with remaining flour. Mix in juice.

7. Spoon mixture into prepared pan and spread evenly.

8. Bake for about 50-55 minutes, or until a thin-bladed knife or wooden skewer inserted into the centre of the cake comes out clean. The cake should spring back when lightly pressed in the centre.

9. Sit pan on a wire rack and allow cake to cool. When cooled, remove cake from pan and ice with citrus icing (also can turn the cake over and ice the base of the cake for a smoother finish).

* though I did ice but I think I somehow would prefer a non iced cake

Citrus Icing

Stir icing sugar and juice together in a small bowl until smooth.

Recipe Inspired© exclusivelyfood.com.au