To make the syrup, gently melt together the juices and sugar. Poke a skewer all over the cake, then pour over half the hot syrup. Cool in the tin, then serve with yoghurt or crème fraîche and the remaining syrup.
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Ingredients
- butter 110g, softened
- golden caster sugar 180g
- plain flour 180g
- baking powder 2 tsp
- milk 4 tbsp
- orange 1, zest grated
- eggs 2, large
- oranges 2, juiced
- lemon 1, juiced
- golden caster sugar 100g
Method
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Step 1
Butter and line a 500g loaf tin. Put all the cake ingredients in a bowl and beat with an electric beater until smooth. Scrape into the tin and bake at 180c/fan 160c/gas 4 for 45 minutes, until golden and a skewer poked in comes out clean. Leave in the tin.
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Step 2
To make the syrup, gently melt together the juices and sugar. Poke a skewer all over the cake, then pour over half the hot syrup. Cool in the tin, then serve with yoghurt or crème fraîche and the remaining syrup.
