3/4 cup Butter, softened
3/4 cup + 5 tsp Sugar
3 Eggs, room temperature
1/2 Tbsp Princess cake bakery emulsion
Zest of one Lemon
Zest of one Orange
1 1/4 cup Flour
1 1/2 Tsp Baking Powder
1/2 Tsp Salt
4 Tbsp Citrus Juice (2Tbsp Orange & 2 Tbsp Lemon)
1 cup Icing Sugar
1/4 cup Citrus Juice (either lemon or orange or a mixture of both)
Preheat oven to 350 degrees.
Grease the side and base of 8″ round cake pan. Line the base of pan with parchment paper.
Using a hand mixer, beat butter and sugar until very pale and creamy. This takes approx. 5 mins. Add the eggs one at a time, beating for a few minutes after each egg so batter is well mixed. Add the zest and princess emulsion after the last egg. Don’t rush this mixing process or the mixture will be more likely to separate and develop a curdled appearance.
At this point your mixture should be pale and creamy.
Mix together flour, baking powder and salt. Add half the flour to butter mixture and stir until just combined. Repeat with the remaining flour.
Mix in juice.
Spoon mixture into prepared pan and spread evenly.
Bake for about 45-50 minutes, or until the cake tester comes out clean. The cake should spring back when lightly pressed in the center.
Let cake cool in the pan on a wire rack.
Citrus Icing – Stir icing sugar and juice together in a small bowl until smooth. Add more juice if the icing is too thick. When cake is cooled, remove cake from pan and ice with citrus icing.
If you don’t like icing, dust with icing sugar.
Serve with a dollop of Raspberry Jam and Valencia Orange Creme.