|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.
Serving size: Complete recipe
Calories 2990 Calories from Fat 931
% Daily Value*
Total Fat 106 g162.8%
Saturated Fat 65 g325.1%
Trans Fat 0 g
Cholesterol 277.7 mg92.6%
Sodium 2336.9 mg97.4%
Total Carbohydrates 478 g159.5%
Dietary Fiber 8.2 g32.9%
Sugars 245.5 g
Protein 41 g82.7%
Vitamin A 63.6% Vitamin C 10.7%
Calcium 156.7% Iron 83.6%
*Based on a 2000 Calorie diet