Grease a 23 cm/9 inch round tin.
Beat the butter and sugar together until light and fluffy, then gradually mix in the beaten eggs
Mix the flour, orange and lemon rinds, fold into the butter, sugar, egg mixture
Turn the mixture into the prepared tin and bake in a pre-heated oven(180 C, 350 F, gas 4) for 1 1/4 to 1 1/2 hours or until set in the centre, risen and golden
Remove the cake from the oven and leave it in the tin, DO NOT turn it out onto a wire rack
To make the syrup, gently heat the sugar in a small pot/pan with the orange and lemon juice until the sugar has completely dissolved, then boil for 20 to 30 seconds
Pour the syrup over the hot cake in the tin and leave to cool completely, you can use a skewer to pierce holes in the cake's surface so that the syrup will drizzle through and soak into the cake. The top of the cake will be crusty but the inside will be moist.