150g unsalted butter, softened to room temp
150g caster sugar
200g self-raising flour
Grated zest & orange juice of 1 large orange
For the icing
Grated zest and juice of 1 large lemon
175g icing sugar
- preheat the oven to 180c. Grease and line the base of 20cm cake tin
- in a large bowl, beat together the butter, caster sugar, flour and eggs until light and creamy. Stir in the orange zest and juice, then spoon the mixture into the cake tin and level the top. Bake for about 30 mins or until risen and golden and it feels firm to the touch. Leave the cake to cool in the tin for 5-10 mins, then take it out of the tin, peel off the paper and leave to cool completely on a wire rack.
- to make the icing, keep a little lemon zest back for the decoration, then beat the icing sugar, lemon juice and the rest of the zest together to make a smooth, runny icing. Using a palette knife, spread the icing over the top of the cake and let it drizzle down the sides. Leave to set. Scatter over the reserved lemon zest and decorate with Easter decorations.