Buttery Citrus Orange And Lemon Cake - cooking recipe

Ingredients

1 cup butter, softened, chopped
1 tbsp orange zest
1 tbsp lemon zest
1 2/3 cups granulated sugar
4 None large eggs
1 2/3 cups self-rising flour, sifted
1/2 cup all-purpose flour, sifted
1/2 cup orange juice
1/4 cup lemon juice
-1 None Candied Citrus Slices
1 cup granulated sugar
1 None medium orange, thinly sliced
1 None medium lime, thinly sliced
-1 None Glaze
2 cups powdered sugar

Preparation

Preheat oven to 325\u00b0F. Grease a deep 8 inch-round cake pan and line base and sides with baking paper.
Beat butter, citrus zest and sugar until light and fluffy. Add eggs, 1 at a time, beating until combined between additions. Fold in flour and citrus juices in 2 additions. Transfer to prepared pan and bake for 1 hour 10 mins. Let cool in pan for 10 mins then turn out onto a wire rack to cool completely.
Meanwhile, to make the candied citrus slices, combine sugar and 1/2 cup water in a large frying pan. Stir over low heat, without boiling, until sugar dissolves. Add citrus slices and bring to a boil. Reduce heat to very low and simmer for 15 mins, turning slices occasionally. Remove from heat and let slices cool on a wire rack.
For the glaze, sift powdered sugar into a bowl. Whisk in 1/4 cup boiling water until smooth. Drizzle over cake.
Just before serving, top cake with candied citrus slices.