Lemon and Vanilla Cake Recipe

225 g/8 oz/1 cup butter or margarine, softened
450 g/1 lb/2 cups caster (superfine) sugar
4 eggs, separated
350 g/12 oz/3 cups plain (all-purpose) flour
10 ml/2 tsp baking powder
200 ml/7 fl oz/scant 1 cup milk
2.5 tsp lemon essence (extract)

2.5 ml vanilla essence (extract)

Method:

Cream together the butter and sugar, then mix in the egg yolks. Stir in the flour and baking powder alternately with the milk. Stir in the lemon and vanilla essences. Whisk the egg whites until they form soft peaks, then gently fold into the mixture. Turn into a greased 900 g / 2 lb loaf tin (pan) and bake in a preheated oven at 150°C/300°F/gas mark 2 for 1 1/4 hours until golden brown and springy to the touch.