Ingredients

• 1 lemon
• 1 orange
• 4 oz butter (or half butter, half margarine)
• 4 oz caster sugar
• 2 eggs, beaten
• 6 oz self-raising flour
• 3 tablespoons milk
• 4 oz demerara sugar
•   crystallised orange and lemon slices

Method

1. Oil and flour a 2 pint fluted ring mould.
2. Grate rind from the lemon and orange.
3. Cream the fat and caster sugar with the rind until light and fluffy.
4. Beat in the eggs, a little at a time, beating well.
5. Sift the flour over the surface; lightly fold in with a metal spoon, adding a little milk to form a soft dropping consistency.
6. Turn into the mould and smooth the surface. Cook in a moderately slow oven (Mark 3 — 160°C — 325°F) for 45 minutes or until well risen, golden and firm to the touch.
7. Remove from oven. Leave in tin for 5 minutes, then turn out and leave to cool.
8. Squeeze the juice from the lemon and orange. Strain into a saucepan. Add the demerara sugar. Heat gently, stirring, until sugar has dissolved; bring to the boil and boil rapidly for 2 minutes until syrupy.
9. Spoon the glaze over the cake. Decorate with crystallised orange and lemon slices.

Notes