Ingredients:
250g butter
250g caster sugar
350g self-raising flour
4 eggs
240ml fresh orange and lime juice, combined
350g icing sugar
175g butter
2 tbsp orange juice
2 tbsp lemon juice
Method:
Cream together the sugar and butter until light and fluffy then add the eggs one at a time and mix to combine thoroughly. Stir-in the fruit juices and the flour and mix well to combine. Pour the resultant batter into a cake tin about 20 x 30 x 4cm in size which has been greased and lined with baking parchment. Spread the batter out evenly then place in an oven pre-heated to 160°C (320°F/Gas Mark 3) and bake for about 30 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.
Allow the cake to cool in the tin before turning out onto a wire rack. When the cake is cool cream together the icing sugar and remaining butter in a bowl. Add he lemon and orange juice and mix-in thoroughly (this makes a butter cream). Use this to spread over the top and sides of the cake. Then store the cake in an air-tight tin until you're ready to serve.
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