Citrus Cake

Citrus Cake Here is a tasty, tangy cake which is best made with pure juices of the citrus fruit.

Cake Ingredients:
8oz (250g or 1 stick) butter / margarine
8oz (250g or 1-1/4 cups) caster sugar or fine granulated sugar
12oz (350g or 3 cups) self-raising flour (all-purpose flour with baking powder)
4 eggs
1/2 cup orange juice
1/2 cup lemon / lime juice mixed
I like to add 1 Tbsp. of orange and lemon zest.
Butter Cream Icing Ingredients:
12oz (350g or 2-1/2 cups) confectioners' sugar (frosting)
6oz (175g or 1-1/2 sticks) butter or margarine
2 Tbsp. orange juice
2 Tbsp. lemon juice (or lime juice)
Method:
Preheat the oven to 160C (320F or Gas Mark 3) or 10C less if a fan assisted oven.
Mix the margarine and sugar together and cream until light and fluffy.
Then beat in the eggs, one at a time.
Stir in the fruit juices and the flour and mix well.
Pour the mixture into a cake tin measuring 8"x12"x1½" (20cmx30cmx3.5cm) which has been lined with baking parchment and spread evenly.
Bake in the pre-heated oven for roughly 35 minutes.
Allow the cake to cool in the tin before removal and storage in an air-tight container.