Preheat the oven to 175 °C top/bottom heat. Grease a springform pan (24 cm diameter) and dust with flour.
Separate the eggs. Beat egg whites until stiff. Wash the orange and lemon in hot water, pat dry and first grate the peels, then squeeze the fruit (this should yield about 100 ml of juice).
Cream butter, sugar and citrus zest. Add flour, buttermilk and 4 tablespoons of citrus juice. Stir in one egg yolk at a time, then gently fold in beaten egg whites.
Pour the batter into the pan and smooth it out. Bake for 45 minutes.
Remove cake and drizzle with 4 tablespoons of citrus juice.
Preparation Tip:
The cake also tastes great with a lemon glaze.
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