175g caster (superfine) sugar
175g softened butter
Grated zest and juice of 1 large lemon
Grated zest and juice of 1 large orange
4 tablespoons milk
175g self-raising flour
3 tablespoons granulated sugar
Preheat the oven to 180oC/fan 160oC/gas 4.
Grease and line the base of 1 large (900g) or 2 small (450g) loaf tins.
Place the caster sugar, butter and zest of the lemon and orange in a bowl and beat together until pale and creamy. Add the milk, and then beat in the eggs, one at a time, with a spoon of flour to prevent the mixture from curdling. Mix in the remaining flour. Spoon into the prepared tin/tins and level the surface flat.
Bake in the oven for about 45 minutes for a large cake or 30 minutes for the smaller cakes until they are golden and a skewer comes out clean when inserted into the centre of the cake.
While the cake is cooking, place the lemon and orange juice in a saucepan, bring to the boil and allow to reduce in quantity to about 3 tablespoons. Leave to cool, and then stir in the granulated sugar so it just starts to dissolve.
As soon as the cake comes out of the oven, prick several times with a skewer, then slowly pour the lemon and orange sugar all over the top, letting it soak into the cake. Leave to cool completely in the tin before turning out and cutting into slices to serve.