- 12 free-range eggs
- 850 g caster sugar
- 640 g cake flour
- 3 T baking powder
- 1 t fine salt
- 3 T lemon zest
- 3 T lime zest
- 3 cups milk
- 375 g butter
- 1 T vanilla paste
- For the icing:
- 125 g unsalted butter, softened
- 225 g Woolworths plain medium-fat cream cheese
- 300 g icing sugar, sifted
- 1 lemon, zested and juiced
Preheat the oven to 180°C and grease the cake tins. We used numbers but you can use 3 x 30 cm round cake tins instead.
2 Cream the eggs and sugar until light and fluffy.
Sift the flour, baking powder and salt together. Fold the flour mixture and lemon and lime zest into the egg mixture.
Heat the milk, butter and vanilla paste until the butter has just melted.
Stir the milk mixture into the batter until smooth.
Pour the batter into the tins and bake for 25–30 minutes. Allow the cakes cool on a wire rack before icing.
To make the icing, beat the butter and cream cheese until smooth in an electric mixer. Gradually add the icing sugar until well incorporated. Stir in the lemon juice and zest. Spread or pipe the icing onto the cooled cakes as desired.
Cook's note: We used Russian piping nozzles to create the roses on this cake. Find them at baking stores.