|Butter||6 Ounce (175 Gram)|
|Caster sugar||6 Ounce (175 Gram)|
|Self-raising flour||6 Ounce (175 Gram)|
|Plain flour||3 Ounce (75 Gram)|
|Lemon||1 , rind grated and juice extracted|
Grease and line an 18 cm (7 inch) round cake tin or a 1 kg (2 lb) loaf tin.
Cream the butter with the sugar until light, fluffy and very pale.
Sift the self-raising and plain flours together.
Beat the eggs into the creamed mixture, one at a time, following each addition with a spoonful of sifted flour.
Fold in the remaining flour, followed by the grated lemon rind and juice.
Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 1 hour or until well risen, firm to the touch and golden-brown.
Cool in the tin for 5-10 minutes, then turn on to a wire rack and leave until cold.
Do not peel off the lining paper but wrap the cake as it is in foil or store in an airtight container until required.