Orange and lemon

cake3 cups (420g) all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons grated lemon zest
2 tablespoons grated orange zestjuice of 1 lemonjuice of 1 orange
¾ cup (180ml) milk (preferably whole)
1 cup (226g) unsalted butter, at room temperature
1 ½ cups (300g) granulated sugar
5 large eggs, at room temperature

icing sugar for dustingPreheat the oven to 175ºC/350ºF; butter and flour a round 25cm (10-in) cake pan or springform pan.Sift together the flour, baking powder, baking soda and salt. Once sifted, add the orange and lemon zests and mix well. Set aside.In the bowl of an electric stand mixer, using the paddle attachment on medium speed, combine the butter and sugar and mix for 2 to 3 minutes until the butter is light in color and appears fluffy.Combine the lemon juice, orange juice and milk and stir.Add the eggs to the butter/sugar mixture, one at a time, on medium speed, making sure to scrape down the sides of the bowl after each addition.Begin adding the dry ingredients, in three additions, and then alternating with the milk/juice mixture. You should begin with the dry ingredients and end with the dry ingredients.Pour the batter into the prepared pan and bake for 50 minutes to an hour. Check the cake after 50 minutes by inserting a toothpick or cake tester into the centre of the cake. If it comes out clean, it's done. If not, continue baking the cake. In my oven the cake took an hour so the baking time may vary based on your oven.Once done, remove the cake from the oven and set on a wire rack to cool completely. Once cool, unmold the cake and dust with icing sugar before serving.

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