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Ingredients
170g butter, room temperature
170g caster sugar,
Grated zest of 1 orange
Grated zest of 1 lemon,
1 tbsp lemon juice
4 eggs
170g plain flour, sifted
Pinch of salt
3/4 tsp baking powder
Method
Preheat the oven to 170°C. Butter a 20cm-diameter round cake tin and line with greaseproof paper. (I am using a silicone bunt tin.)
Put the butter and sugar into a food processor and whiz until fluffy. Still beating, add one egg at a time, waiting until each is fully incorporated before adding the next.
Add the zest of orange & lemon, the lemon juice, then the flour, salt and baking powder and combine well.
Spoon the mixture into your prepared tin and bake for 45-60 minutes or until golden and springy. Test the cake by inserting a skewer into the centre. If it comes out clean, the cake is cooked.
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