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Orange and Lemon Cake

This cake is really easy to make, looks attractive and will freeze if you have any left!

1 hour 30 minutes

Ingredients Method

1 lemon, ½ lemon zest and juice required and 2 slices from the other half
1 medium orange, ½ orange zest and juice required and 2 slices from the other half
15mlsp (1tbsp) granulated sugar
150g (5½oz) butter, softened
150g (5½oz) caster sugar
2 large eggs, beaten
150ml (1/4 pt) Onken Natural Set Yogurt
½ x 5mlsp (½ tsp) vanilla extract
250g (9oz) self raising flour
1 x 23cm (9inch) cake tin, greaseproof paper lined around the sides and base

1 Preheat the oven 170˚C/325˚F/Gas Mark 3
2 Prepare the orange and lemon, zest, slices and juice. Place the juice in a small pan with the granulated sugar and set on one side.
3 In a large bowl cream the butter and sugar together with an electric hand mixer; gradually add the beaten egg until the mixture is light and fluffy.
4 Stir in the yogurt and vanilla extract and fold in the flour with a large metal spoon. Place mixture in a prepared tin.
5 Cut the orange and lemon slices in half and lay on the top of the mixture alternating between orange and lemon.
6 Place in the centre of the preheated oven and cook for 50 – 60 minutes until well risen and golden brown. Place the hot cake in the tin onto a cooling rack.
7 Heat the orange and lemon juice mixture in the pan until all the sugar has dissolved and spoon over the hot cake. Leave the cake in the tin until cold.