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Ingredients
- 185 g (6 oz) unsalted butter, softened
- ¾ cup (185 g/6 oz) caster sugar
- 3 eggs, lightly beaten
- 2 teaspoons finely gratedorange or lemon rind
- 1¼ cups (155 g/5 oz) self-raising flour, sifted
- 1 cup (125 g/4 oz) plain flour
- 2 tablespoons milk
Method
1. Preheat the oven to warm 160°C (315°F/Gas 2-3). Lightly grease a loaf tin with a base measuring 20 × 10 × 7 cm (8 × 4 × 2¾ inches) and line the base and sides with baking paper.
2. Cream the butter and sugar in a small bowl with electric beaters until light and fluffy. Add the egg gradually, beating thoroughly after each addition. Add the rind and beat until combined. Transfer to a large bowl. Using a metal spoon, fold in the flour and milk. Stir until smooth.
3. Spoon into the loaf tin and smooth the surface. Bake for 50 minutes, or until a skewer comes out clean when inserted in the centre of the cake. Cool the cake in the tin for 10 minutes before turning out onto a wire rack to cool completely.
