350g flour 250 g softened butter 300g castor sugar 5 eggs at room temperature Zest and juice of 1 orange – yield 4 tablespoons Zest and juice of 1 lemon – yield 4 tablespoons 1 ½ tsp bicarb of soda ½ tsp baking powder 2 tsp vanilla essence 4 tbls milk For the syrup Juice of 2 lemons, and 2 oranges
Heat oven to 180c.
For the syrup : Add 200g sugar and 6 tbls cold water and lemon and orange juice and cook on high for 2 minute intervals in the microwave until the syrup is thick. Takes about 10 minutes. Cool.
Prepare loaf tin, line with 2 folds of baking paper.
Sift the flour with baking powder and bicrab of soda. Set aside. Zest the orange and lemon and set aside. Beat the butter and sugar on high until light and fluffy. Add vanilla. Reduce to medium and beat the eggs one at a time. Add 1 tabs flour after each egg. Mix the zest to the flour.
On low speed add the balance flour and the juices and milk in three batches. Make sure that the ingredients have been incorporated well. Take care not to let the mixture curdle. [You can add 2 more tablespoons of flour at this stage]
Pour batter into prepared tin and cook on the middle shelf of the oven for 45 minutes.
Check if the cake is cooked by inserting a skewer, if the skewer comes clean its cooked, if not leave for another 10 minutes. Cover the top of the cake with baking paper midway through cooking to retain a golden colour.
Cool on cake rack and place on a cake plate and dust with icing sugar.
Serve the syrup on the side.
Alternatively you can glaze the top of the cake with the syrup.