This gorgeous cake will suit any special occasion.

Serves: 12
Preparation time: 40 minutes
Baking time: 35 minutes
Oven temperature: 180°C

• 200g butter, softened
• 375g sugar
• 2 extra-large eggs
• 5ml vanilla essence
• 15ml grated orange or lemon zest
• 10ml yellow food colouring
• 250ml buttermilk
• 280g cake flour, sifted
• 5ml bicarbonate of soda
• 5ml white vinegar
Cream-cheese icing
• 250g cream cheese
• 250g butter, softened
• 280g icing sugar, sifted
• 5ml vanilla essence
• fresh roses, to decorate

1 Beat the butter until creamy. Add the sugar and beat well. Add the eggs, one at a time, beating well after each addition.

2 Beat in the vanilla, zest and food colouring. Stir in the buttermilk alternately with the sifted flour and a pinch of salt. Mix the bicarbonate of soda with the vinegar and fold into the mixture.

3 Pour into two greased and lined 22cm tins and bake in a preheated oven for 35 minutes or until a skewer inserted comes out clean. Cool completely.

4Icing Beat the cream cheese and butter together. Add the icing sugar and vanilla and beat until smooth. Refrigerate for 15 to 20 minutes before using.

5 To assemble Cut each cake layer in half. Spread the cream cheese icing between each layer and around the top and sides of the cake. Decorate with fresh roses.