Sometimes I get carried away with the orange version and bake it in a fancy ring or Bundt type tin and make it into a syrup cake. Serve with a little cream or icecream for a delicious dessert.
Drizzle with a little orange glaze for something a little easier to serve and eat
250 g soft butter
1 cup caster sugar
1 teaspoon vanilla extract
2 cups SR flour
2 -4 tablespoons milk
2 oranges (zest and Juice)
1/2 cup sugar
pinch of citric acid
or for the glaze
1 1/2 cups icing sugar
1 tablespoon butter
1/4 teaspoon citric acid
Preheat oven 170 deg C
Grease and line cake tin, if using a fancy ring/Bundt type tin grease well.
Cream butter and sugar until light and fluffy, add vanilla extract
Gradually add eggs, beating well
Stir in flour and milk alternately. Approximately 1/3 at a time starting with flour
Bake at 170 deg C for ten minutes and then reduce heat to 160 deg C until cooked. Golden brown in colour, the edges will shrink slightly from side of cake tin and a skewer comes out clean.
As above and add finely grated zest after the butter and sugar have been creamed.
Combine the sugar and orange juice, simmer until syrupy. Sharpen flavour with a pinch of citric acid
Melt butter in a microwave bowl large enough to hold the icing sugar. Add the citric acid and the icing sugar and mix in enough orange juice to make a thick icing.
Microwave the icing on high for 30 seconds, mix and microwave for another 30 seconds. The icing should go runny, pour over the cake. You need to do this immediately as it will set quickly