4 large eggs
250g self-raising flour
125g plain flour
4 tsp lemon juice
1. Preheat the oven to 180C. Grease and line a 23cm cake tin with baking paper.
2. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, and beat well after each addition.
3. Sift the flours together and fold into the creamed mixture. Fold in the lemon juice.
4. Pour the mixture into the prepared tin and bake for 40 minutes, or until a skewer inserted in the middle comes out clean.