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Pre-heat your oven to 175 degrees Celsius (350 degrees F).
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Next, grease the inside of your cake tin with your EXTRA butter. Then line the sides and the bottom with baking paper.
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Mix the flour, baking powder, sugar, salt, lemon zest and lime zest in a large bowl.
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In another bowl, whisk the milk, yoghurt, eggs, melted butter and rosewater together until well combined.
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Transfer the 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).
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Bake in your pre-heated oven for 45 minutes. One cooked, take out of the oven and set aside.
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Once the cake tin has cooled enough to not burn you, remove the cake from the tin, then place on a cooling rack.