Orange-Lemon Sand Cake

Preheat the oven to 175°C (fan).

Grease a loaf pan (approx. 2 l) and dust with flour.

Beat the soft butter with sugar, vanilla sugar, salt, rum and 2 tbsp lemon juice and 2 tbsp orange juice until fluffy.

Add the orange and lemon zest to the butter-sugar mixture and briefly mix in.

Beat in the eggs one at a time, incorporating each well.

Combine flour, cornstarch, baking powder and ground almonds and gently fold into the batter.

Pour the batter into the prepared pan and smooth the top.

Bake on the middle rack for about 50 minutes, until the cake is done.

Let the cake rest in the pan for 10 minutes, then turn out and while still hot drizzle with the remaining orange juice and 3 tbsp lemon juice.

Mix powdered sugar with the remaining lemon juice until smooth and coat the cake with it.

Allow the glaze to dry and before serving decorate the cake with strips of lemon zest.