190g butter or margarine
375ml castor sugar
8ml vanilla essence
560ml cake flour
22ml baking powder
3ml lemon rind
Whipped Fresh Cream
Preheat oven to 180*C.
Line the base of two 22cm tin with greasepaper and spray and cook.
Heat butter, water and milk. Do not boil.
Whisk eggs and sugar until light and creamy.
Add vanilla essence.
Sift flour and baking powder. Fold dry ingredients alternately with liquids. Fold carefully
Lastly fold in lemon rind.
Pour into prepared tins and bake for about 25min or until the skewer comes out clean.
Remove from tins immediately and cool on wire rack.
Decoration: Mix cream with blue berry jam. Spread cream over one half and top with the other cake. Complete the decoration as desired.