This is one of my favourite cakes!
The first time I baked this cake I was living in a bedsit in Cardiff, missing home and stuff... and on a whim, baked a cake in what was my little/shared/
I was so proud of my cake that I took it to work and shared it with my colleagues! (there's nothing like sharing and spreading the joy of cake)
I've lost count of how many times I've done it, and luckily it always comes out nice and moist.
Here's the recipe:
- 2 ½ cups flour (I use self-raising)
- 1 ½ cups sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup orange juice (freshly squeezed)
- ¼ cup lemon juice (freshly squeezed)
- 1 teaspoon of vanilla essence
- ¾ cup oil
- 4 eggs
For the glaze:
- 1 ¾ cup powdered sugar
- ½ cup lemon juice (freshly squeezed)
Pre-heat the oven at 160ºC and get the baking tin ready.
I have always used my loyal old tin with a hole my mum sent me from Portugal, but I guess it'll just come out as nice if you use a different type of tin.
Margerine that bad boy and dust it with flour.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, orange juice, lemon juice, oil, vanilla essence and eggs.
Beat it all well until combined.
Pour the batter into the tin and bake for about 50 minutes (start checking it after 30 minutes, to avoid nasty surprises).
While the cake is baking, mix powdered sugar with ½ cup lemon juice and whisk to blend.
When the cake is ready, remove it from the oven, beat the lemon juice and powdered sugar mix again, and spoon half of the mixture on top of the cake.
Loosen edges and turn cake onto a plate.
Drizzle remaining mixture over the cake and let it cool.