Name: Buttery Citrus Orange And Lemon Cake
Yield: 4 servings
Ingredients: 1 cup butter, softened, chopped; 1 tbsp orange zest; 1 tbsp lemon zest; 1 2/3 cups granulated sugar; 4 None large eggs; 1 2/3 cups self-rising flour, sifted; 1/2 cup all-purpose flour, sifted; 1/2 cup orange juice; 1/4 cup lemon juice; -1 None Candied Citrus Slices; 1 cup granulated sugar; 1 None medium orange, thinly sliced; 1 None medium lime, thinly sliced; -1 None Glaze; 2 cups powdered sugar

Servings: 4 persons

1 cup butter, softened, chopped
1 tbsp orange zest
1 tbsp lemon zest
1 2/3 cups granulated sugar
4 None large eggs
1 2/3 cups self-rising flour, sifted
1/2 cup all-purpose flour, sifted
1/2 cup orange juice
1/4 cup lemon juice
-1 None Candied Citrus Slices
1 cup granulated sugar
1 None medium orange, thinly sliced
1 None medium lime, thinly sliced
-1 None Glaze
2 cups powdered sugar

1
Preheat oven to 325u00b0F. Grease a deep 8 inch-round cake pan and line base and sides with baking paper.
2
Beat butter, citrus zest and sugar until light and fluffy. Add eggs, 1 at a time, beating until combined between additions. Fold in flour and citrus juices in 2 additions. Transfer to prepared pan and bake for 1 hour 10 mins. Let cool in pan for 10 mins then turn out onto a wire rack to cool completely.
3
Meanwhile, to make the candied citrus slices, combine sugar and 1/2 cup water in a large frying pan. Stir over low heat, without boiling, until sugar dissolves. Add citrus slices and bring to a boil. Reduce heat to very low and simmer for 15 mins, turning slices occasionally. Remove from heat and let slices cool on a wire rack.
4
For the glaze, sift powdered sugar into a bowl. Whisk in 1/4 cup boiling water until smooth. Drizzle over cake.
5
Just before serving, top cake with candied citrus slices.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Buttery Citrus Orange And Lemon Cake

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