Grease a halogen oven-safe baking pan.
If you have multiple racks for your halogen oven, use the shortest one.
Preheat your halogen oven to 350°F.
In a bowl, put the fine sugar, butter, and most of the lemon and orange zest, beat until well-mixed.
Slowly add the milk.
Beat in the eggs, one at a time. Add in a spoonful of flour with each egg. This prevents the mix from separating.
Put in the remaining flour.
Once mixed, pour the mixture into the prepared pan.
Place the pan in the oven and bake for 20 to 25 minutes, or until a knife comes out clean when inserted into the center of the cake.
While waiting for the cake to bake, use a saucepan to pour the lemon and orange juice to make the syrup. Bring into a boil until reduced.
Allow it to cool. Then stir in the white sugar, letting it dissolve a little bit.
As soon as the cake comes out of the oven, create several openings in the cake by piercing it with a knife, skewer or fork.
Slowly, pour the syrup over the top and let the cake absorb all the syrup.
Allow it to completely cool in the pan before removing.
While you wait, make the drizzling sauce by mixing the powdered sugar with lemon juice until smooth.
Once cool, drizzle it over the cake. Then, top with the remaining lemon and orange zest.
Servings 10