Easter orange cake with lemon icing

Ingredients

• 150g (5oz) unsalted butter, softened to room temperature
• 150g (5oz) caster sugar
• 200g (7oz) self-raising flour
• 3 eggs
• Grated zest and juice of 1 large orange

For the icing:

• Grated zest and juice of 1 large lemon (about 2tbsp juice)
• 175g (6oz) icing sugar, sifted
• Easter decorations such as chicks and mini eggs

You'll also need:

• 20cm (8in) diameter square cake tin.

Method

1. Preheat the oven to 180ºC/350ºF), gas 4. Grease and base-line the cake tin.
2. In a large mixing bowl, beat together the butter, caster sugar, flour and eggs until light and creamy. Stir in the orange zest and juice then spoon the mixture into the cake tin and level the top. Bake for about 30 mintues or until risen and golden and feel firm to the touch. Leave the cake to cool in the tin for 5-10 minutes, then take it out of the tin, peel off the paper and leave to cool completely on a wire rack.
3. To make the icing, keep a little lemon zest back for the decoration, then beat the icing sugar, lemon juice and the rest of the zest together to make a smooth, runny icing. Using a palette knife, spread the icing over the top of the cake and let it drizzle down the sides. Leave to set. Scatter over the reserved lemon zest and decorate with Easter decorations.

This recipe is taken from Market Kitchen Cookbook, published by Collins

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.