|Flour||10 Ounce (2 1/2 cup)|
|Baking powder||3 Teaspoon|
|Sugar||8 Ounce (1 cup)|
|Butter||4 Ounce (1/2 cup)|
|Milk||1 1⁄2 Cup (24 tbs) (add more if necessary)|
|Custard powder||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
Have butter at room temperature.
Add sugar gradually, creaming well after each addition, until light and fluffy.
Add grated lemon rind.
Sift together flour, salt, baking powder and custard powder.
Add to creamed mixture alternately with milk to fairly soft consistency.
Beat well for 5-10 minutes.
Divide mixture between 2 deep sandwich cake tins, approx.
7Vz inches in diameter.
Bake in a moderate oven, 350° F (Gas 3) for 35 - 40 mins.
When cold, sandwich together with any desired fill- ing or frosting.
NOTE: The lightness and fine texture of this cake depends on thorough beating.