A wonderful, rich butter cake that won’t last long in the kitchen, you will be tempted every time you walk by.
What you need
185g unsalted butter, softened
185g caster sugar
3 eggs, lightly beaten
2 teaspoons finely grated lemon/orange rind
155g self-raising flour, sifted
1 cup plain flour
2 tablespoons milk
Preheat the oven to 160 degrees celsius. Take a little butter and lightly grease a loaf tin, then line the whole tin, base and sides with baking paper.
Cream the butter and sugar togethr until light and fluffy. Add the eggs 1 at a time, beating thorougly all the time. Add the rind and beat well.
Using a metal spoon, fold in the flour and milk and Stir until smooth.
Spoon the mixtire into loaf tin and smooth the surface. Bake for 50 minutes, or until skewer comes out clean
when inserted into the centre of the cake. Let the cake for 10 minutes before turning out onto a wire rack to cool completlely.
You can dust the top with a little icing sugar if you like or even coat with a lemon icing but its really good just as it is.