Soft butter 16 oz

Sugar 10 2/3oz

Eggs 3

Salt 1 pinch

Flour 16 oz

Baking powder 1 Tbsp

Some lemon zest

Some orange zest

Preheat the ovenFirstly, set the oven to 315 degrees Fahrenheit or gas mark 2 1/2 .

Make the batter - add butter, and sugar into the mixer bowl. And slowly blend on a slow to medium speed, then increase the speed and blend for a couple of minutes, until the batter has
become whipped and fluffy.

Add in the eggs. Slow down the blender speed before adding the eggs in individual batches. Add in first egg, allow it to mix in thoroughly. Before adding in the second egg, allow to combine, add in the third and continue this process of adding and combining until all the eggs are used and are thoroughly mixed in.

Fold in the rest of the ingredients. Now add the lemon zest, orange zest, salt, baking powder, turn down the speed and slowly begin to add in the batches of flour. Little by little allowing each batch to mix in before adding the next. A useful tip-If you want to add any dried or candied fruit or any nuts, then add them at this point. Continue by removing the bowl and giving it a final stir by hand using your rubber spatula.

Transfer to the baking tinSpoon the creamy batter into the spring form tin, scarping of any of the batter from the sides of the bowl with our spatula. Then spread it evenly into the mould of the tin.

BakePlace your cake into the centre of the preheated oven and bake for roughly 50-55 minutes. Check with skewer to see if it is done. If the skewer comes out dry it is ready to be removed.
Allow the cake to cool before serving. It is now ready to serve!This is a good base to make a layered cake, so get experimenting! There are a myriad of fillings that you can try from chocolate to raspberry, strawberry, and coffee or simply cream! Enjoy!