Preheat oven. Lightly grease and flour the bottom and side of pan. Line the bottom with parchment paper.

In a large mixing bowl, combine the butter, lemon Zest, orange zest and sugar. Beat on medium heat for several minutes until mixture is light and fluffy. Scrap down the sides of the bowl as needed.

In another bowl, combine the flour, salt, baking podwer and baking soda, set aside

Add the egginto the sugar mixture and blend just, one after the other until the egg disappear, scrape the sides and bottom of the bowl and blend again.

In another bowl, combine the sour cream, lemon juice, orange juice and stir to combine. The mixture will be curdled. Add 1/3 of the flour mixture to the creamed butter and sugar. Beat on low heat, add 1/3 of the juice mixture and blend in until smooth. Don't over beat. Repeat till you have added all the flour and juice mixture and everything is well blended.

Pour batter into prepared cake pan and spread evenly. Bake in preheated oven for 50-60mins or until the top is lightly browned.8i

Allow the cake to cool for 30mins before removing from pan. Cool down again before peeling of parchment paper.. Cool cake completely before glazing with whipped cream.

The cake was baked in a 9 inch regular cake pan to make it get ready on time.