8″ square or 8″ round cake
320g butter (softened)
320g castor sugar
7 eggs (large) beaten
320g self raising flour
160g plain flour
1 tablespoon lemon/orange juice
Preheat the oven to 160C. Grease an 8″ square or 7″ round cake tin and line with greaseproof paper.
Cream the butter and sugar until light and fluffy. Add the beaten eggs a little at a time along with a little of the sieved flours. Mix well between each addition.
Fold the remainder of the sieved flour into the creamed mixture. Add the lemon or orange juice. The mixture should be a soft dropping consistency. Turn the mixture into the prepared tin, smooth it down and level off the top. Bake the cake at 160C for a half hour and then turn down to 150C for a further 50 mins.
To check if the cake is cooked, insert a clean skewer into the centre. If it comes out clean, the cake is cooked; if there are any signs of sticky mixture on the skewer, then continue to cook and test the cake after another 10 mins. Leave the cake to cool in the tin then turn it out onto a wire cooling rack.