Ingredients
• 250g butter, softened
• 1 1/4 cups caster sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 2 1/4 cups self-raising flour, sifted
• 3/4 cup plain flour, sifted
• 3/4 cup milk
• Lemon frosting
• 125g butter, softened
• 1 cup icing sugar mixture, sifted
• 2 teaspoons finely grated lemon rind
• 1 tablespoon lemon juice
Method
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
Step 2
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy (see Cooking class, below). Add eggs, 1 at a time, beating well after each addition. Add half the flours. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
Step 3
Spoon mixture into prepared pan. Smooth top. Bake for 1 hour or until a skewer inserted into centre of cake comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool completely.
Step 4
Make lemon frosting Using an electric mixer beat butter, icing sugar, lemon rind and lemon juice together until pale and fluffy.
Step 5
Spread cake with lemon frosting. Serve.
