Ingredients
200g salted butter*
230g castor sugar (you may reduce to 200g if you do not want it too sweet)
200g self-raising flour
4 eggs, at room temperature
1 tsp vanilla essence
4 lemons (grated zest and juice)
2 oranges – (2 grated orange zest and 1/2 cup of juice)
* if you use unsalted butter, add 1 tsp salt. If your butter is 250g you can use the exact same recipe but increase your flour to 250g
- Preheat the oven to 180C. Grease your desired tin loaf / muffin tray with butter or oil. You may also line the bottom with baking paper.
- With an electric mixer, cream the butter and sugar until light and fluffy. (You can also use a normal whisk if you do not own a mixer)
- Add in eggs, one by one and vanilla essence.
- Add in flour to the batter and both the lemon and orange juice and zest mixture.
- Pour your batter into your tin loaf / muffin tray. Remember not to fill it too full and give it room for it to rise.
- Bake for 45 minutes or until a cake tester comes out clean. If it is still wet, it needs to be baked longer.
- Once done, allow the cakes to cool completely. Slicing it while your cake is still warm inside can result in your cake crumbling easily.
