Preheat oven to 180°C. Grease a cake tin with butter.

Grate the zest from the orange and squeeze out all the juice, reserving a little juice for the syrup.

Cream butter alone until pale and fluffy.

Add caster sugar and continue creaming until well combined.

Beat in eggs one at a time, mixing well after each.

Add orange zest and most of the juice, mixing to combine.

Fold in self-raising flour. If the batter is too runny, add more flour until the mix holds its shape.

Pour batter into the prepared tin. Bake for 25-30 minutes until golden.

Microwave a little butter with the reserved orange juice, then pour this mixture over the warm cake.

Cool before serving. Garnish with extra orange zest if desired.