Rosewater Cake with Citrus Buttercream

For the cake:
Preheat oven to 175ºC (350ºF). Grease the inside of cake tin with some butter. Line the sides and the bottom with baking paper.

Mix flour, baking powder, sugar, salt, lemon zest and lime zest in a large bowl. In another bowl, whisk milk, yogurt, eggs, melted butter and rosewater until well-combined.

Transfer wet ingredients to the dry ingredients and whisk until well-combined, ensuring that there are no lumps (only whisk until well-combined, don’t keep whisking after that).

Bake in preheated oven for 45 minutes. One cooked, take out of the oven and set aside.

Once the cake tin has cooled enough to not burn you, remove the cake from the tin, then place on a cooling rack.

For the citrus buttercream:
Beat butter for 5 minutes with an electric beater until pale. Add half of icing sugar, beat for a few minutes. Then add the remaining half of icing sugar and beat for another 3 minutes.

Add lime juice, lemon juice and rosewater. Beat one last time for 2–3 minutes. If you feel like the buttercream is too soft, you can put it in the fridge for a couple of minutes.

To assemble:
Once cake is completely cooled (which is very important because a warm cake will melt the buttercream), put it on the plate or platter that you want to serve it on. Dollop buttercream over the top of cake, then use a spatula or a butter knife to evenly spread buttercream all over the cake. I find that dipping my spatula or knife in a glass of cold water every so often helps when icing the cake.

Finally, garnish with slices of lemon and lime, then serve.