Orange and Lemon Cake

Sastojci

175g / 6½oz Self-raising flour, If using plain or all purpose flour; add an extra 1½tsp baking powder

120g / 4½oz Granulated sugar

175g / 6½oz Vegetable or Sunflower oil

4 Large eggs

1tsp Baking powder

¼tsp Salt

100g / 3½oz Icing / powdered sugar

1 medium orange

1 medium lemon

Upute

Start the recipe by greasing and flouring a 900g / 2lb loaf tin, the loaf  tin dimensions are 23 x 12 x 7cm /  9 x 5 x 3in

Preheat your oven to 170°C / 338°F / Gas mark 4

Grate the lemon and the orange using a fine grater, next:  juice them both and set aside for later.

Add the eggs, sugar and oil to a bowl and whisk for 1 minute, next; sift in the flour, baking powder and salt, then whisk to a smooth batter, finally whisk in the zest from the orange and lemon.

Using a spatula carefully scrape the batter into the loaf tin, try not to get any on the sides of the tin.

Lightly tap the tin on the worktop to lift any air bubbles, and get it into the preheated oven and set the timer for 50 minutes.

When the time’s up check it with a cocktail stick, if it comes out clean the cake’s done, if not give it another 5 minutes, once done take the cake out and let it rest on a wire rack for 5 minutes.

Before removing it from the tin, poke a few holes across the cake with a cocktail stick and pour on 5 or 6 tablespoons of the orange and lemon juice and let that soak in for a further 5 minutes.

Carefully remove the cake from the tin and onto a serving plate, as shown in the video.

The citrus icing.  Add 1 tablespoon of the juice to the icing/powdered sugar in a small bowl and mix to a smooth paste, add a little more juice if needed ( it won’t take much)

Finally drizzle the icing all over the top of the cake allowing it run down the sides, let it set before slicing and serving.

Bilješke

Serving suggestions

You can serve this cake with custard as a hot dessert

Or simply slice and serve with a cup of tea or coffee.