PREHEAT OVEN TO 350F/180C/GAS4. GREASE AND LINE BASE OF 1 LB LOAF PAN WITH PARCHMENT PAPER.
FOR THE CAKE
BEAT THE BUTTER, SUGAR, LEMON ZEST AND ORANGE ZEST TOGETHER IN A LARGE BOWL UNTIL LIGHT AND FLUFFY. BEAT IN THE EGGS, ONE AT A TIME, ADDING A LITTLE OF THE FLOUR WITH THE SECOND EGG IF THE MITURE BEGINS TO CURDLE.
SIFT THE REMAINING FLOUR AND BAKING POWDER TOGETHER; BEAT INTO THE BUTTER MITURE FOLLOWED BY THE WATER. SPPON MIXTURE INTO THE PREPARED PAN AND BAKE FOR 45 MINUTES OR UNTIL A TOOTHPICK INSERTED INTO THE CAKE COMES OUT CLEAN.
FOR THE SYRUP
PUT THE LEMON AND ORANGE JUICE AND THE SUGAR IN A SMALLHEAVY BOTTOM PAN; HEAT GENTLY UNTIL THE SUGAR HAS DISSOLVED. KEEP WARM
REMOVE CAKE FROM THE OVEN AND POKE HOLES ON TOP USING A FINE SKEWER OR TOOTHPICK. SPOON OR BRUSH HALF OF THE SYRUP OVER THE CAKE AND LEAVE FOR ABOUT 3 MINUTES. TURN CAKE INTO A WIRE RACK, PRICK THE BOTTOM OF THE CAKE AS WELL AND POUR THE REMAINING HALF OF THE SYRIP; LEAVE TO COOL BEFORE SERVING.
THIS CAKE KEEPS FOR ONE WEEK! 🙂
AND FREEZES FOR UP TO 2 MONTHS!