Rosewater Cake with Citrus Buttercream

Preparation

For the cake:
Preheat the oven to 175°C (350°F). Grease the inside of a cake tin with a little butter. Line the sides and bottom with baking paper.

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

Transfer the wet ingredients to the dry ingredients and whisk until well combined, making sure there are no lumps (whisk only until well combined, do not continue whisking after that).

Bake in preheated oven for 45 minutes. Once cooked, remove from the oven and set aside.

Once the cake pan has cooled enough not to burn yourself, remove the cake from the pan, then place it on a cooling rack.

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

Add lime juice, lemon juice and rose water. Beat one last time for 2 to 3 minutes. If you feel the buttercream is too soft, you can put it in the fridge for a few minutes.

To assemble:
Once the cake has completely cooled (which is very important because a hot cake will melt the buttercream), place it on the plate or tray you want to serve it on. Drop a dollop of buttercream on top of the cake, then use a spatula or butter knife to spread the buttercream evenly all over the cake. I find dipping my spatula or knife in a glass of cold water once in a while helps frost the cake.

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