-
1
For the cake:
-
2
Preheat oven to 175u00b0C (350u00b0F). Grease the inside of cake tin with some butter. Line the sides and the bottom with baking paper.
-
3
Mix flour, baking powder, sugar, salt, lemon zest and lime zest in a large bowl. In another bowl, whisk milk, yogurt, eggs, melted butter and rosewater until well-combined.
-
4
Transfer wet ingredients to the dry ingredients and whisk until well-combined, ensuring that there are no lumps (only whisk until well-combined, don't keep whisking after that).
-
5
Bake in preheated oven for 45 minutes. One cooked, take out of the oven and set aside.
-
6
Once the cake tin has cooled enough to not burn you, remove the cake from the tin, then place on a cooling rack.
-
7
For the citrus buttercream:
-
8
Beat butter for 5 minutes with an electric beater until pale. Add half of icing sugar, beat for a few minutes. Then add the remaining half of icing sugar and beat for another 3 minutes.
-
9
Add lime juice, lemon juice and rosewater. Beat one last time for 2-3 minutes. If you feel like the buttercream is too soft, you can put it in the fridge for a couple of minutes.
-
10
To assemble:
-
11
Once cake is completely cooled (which is very important because a warm cake will melt the buttercream), put it on the plate or platter that you want to serve it on. Dollop buttercream over the top of cake, then use a spatula or a butter knife to evenly spread buttercream all over the cake. I find that dipping my spatula or knife in a glass of cold water every so often helps when icing the cake.
-
12
Finally, garnish with slices of lemon and lime, then serve.
