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100 g/4 oz butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
2 eggs, lightly beaten
5 ml/1 tsp grated lemon rind
5 ml/1 tsp vanilla essence (extract)
225 g/8 oz/2 cups self-raising
(self-rising) flour
5 ml/1 tsp baking powder
5 ml/1 tsp bicarbonate of soda (baking soda)
A pinch of salt
250 ml/8 fl oz/1 cup buttermilk
Lemon Filling |
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Method:
Cream together the butter or margarine
and sugar until light and fluffy. Gradually beat in the eggs, then
stir in the lemon rind and vanilla essence. Mix together the flour,
baking powder, bicarbonate of soda and salt and add to the mixture
alternately with the buttermilk. Beat well until smooth. Spoon the
mixture into two greased and floured 23 cm/9 in cake tins (pans) and
bake in a preheated oven at 180°C/350°F/gas mark 4 for 25 minutes
until firm to the touch. Leave to cool in the tins for 5 minutes
before turning out on to a wire rack to finish cooling. When cool,
sandwich together with the lemon filling.
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