- Yield : 12
- Prep Time : 15m
- Cook Time : 1:15 h
- Ready In : 1:40 h
- 8 oz (225g) plain flour
- 1 tsp baking powder
- 8 oz (225g) butter or margarine,at room temperature
- 8 oz (225g) caster sugar
- grated rind of 1 lemon
- 1 tsp vanilla essence
- 4 eggs
Preheat a 325°F/170°C/Gas 3 oven. Grease a 9×5 in (23×13 cm) loaf tin.
Sift the flour and baking powder into a small bowl. Set aside.
With an electric mixer, cream the butter or margarine, adding the sugar 2 tablespoons at a time, until light and fluffy. Stir in the lemon rind and vanilla.
Add the eggs one at a time, beating for 1 minute after each addition.
Add the flour mixture and stir until just combined.
Pour the cake mixture into the tin and tap lightly. Bake until a metal skewer inserted in the centre comes out clean, about 1¼ hours.
Let cool in the tin on a wire rack for 10 minutes, then unmould the cake from the tin onto the wire rack and let cool completely.