Madeira Cake

175 g Butter softened (kitchen scales are best used for accuracy)
3/4 c Sugar
1/4 ts Grated lemon rind
3 Eggs
1 1/2 c Flour
1 ts Baking powder

Cream butter and sugar till light and fluffy. Stir in lemon rind. In a separate bowl beat eggs till thick. Stir in flour and baking powder together. (Can sift here) Add to creamed mixture alternately with the eggs. Stir to mix. Spoon mixture into a greased and lined 8 inch square pan (20 cm) (You do not have to grease sides of pan.) Bake at 180 (350) for 30 mimutes or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a cooling rack.

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