Preheat the oven to 180'C.
Grease 6 individual silicon moulds with a little soft butter. Dust with flour.
Grate the zest and squeeze the juice of the lemon and the orange.
Place the caster sugar, butter, lemon zest and orange zest in a bowl and beat the mixture until pale and creamy. Beat in the eggs one at a time, adding a spoon of flour with each egg. Then mix in the remaining flour.
Spoon the mixture into the moulds.
Bake in the oven for 20 minutes. Check whether the cakes are baked by inserting a skewer. If it comes out clean the cake is done. It should be golden in colour.
Whilst the cakes are baking make the drizzle.
Heat a saucepan with the lemon and orange juice and bring to the boil. Allow to reduce to about 2 tablespoons.
Leave to cool before stirring in the icing sugar until you have a smooth icing. If it is too thick add a splash of cold water to loosen the mixture.
When the cakes come out of the oven, prick them several times and slowly pour half of the drizzle over the cake, allowing it to soak in.
Allow to cool, remove from the moulds and drizzle over any remaining icing.
Serve with a dollop of creme fraiche.
«If you add a spoonful of flour each time you beat an egg into the mixture this stops it from curdling.»
A tea time favourite - a soft lemon sponge cake finished with a citrus drizzle.