Nan's Butter Cake

*Nan's Butter Cake*
Makes one 8 inch round cake

This is a delicious moist cake, very much like the ones your nan might have made.  Simple and easy as all of the ingredients are just dumped into a bowl and beaten together.

127g of unsalted butter, well softened (1/2 cup plus 1 TBS)
1 tsp vanilla extract
218g of caster sugar (1 cup plus 1 1/2 TBS)
3 large free range eggs
225g of plain flour, sifted (1 1/2 cups plus 1 1/2 TBS)
1/2 tsp of baking powder, sifted
1/4 tsp  bicarbonate of soda, sifted (baking soda)
pinch of fine sea salt
120ml of whole milk, at room temperature (1/2 cup)

140g of sifted icing sugar (1 cup)
1 to 2 TBS lemon juice as needed

Preheat the oven to 160*C/325*F. gas mark 3.  Butter an 8 inch round pan very well.  Line with baking paper and butter the paper also.  Set aside.

Place all of the ingredients into a large bowl in the order given.   Using an electric whisk, beat on low speed just until combined.  Scrape the sides of the bowl.   Continue to beat
at high speed, until the mixture is smooth.  Pour into the prepared pan and level the top.

Bake in the preheated oven for one hour, until well risen and golden brown.  A tooth pick inserted in the centre should come out clean. 

Cool in the pan on a wire rack for 5 minutes, then carefully un-mold onto a plate.  Allow to cool completely before proceeding.

To make the glaze, whisk the icing sugar together with enough lemon juice to make a smooth drizzle icing.   Drizzle this over the cake allowing some to drip down the sides.
Cut into wedges to serve.  Store in an airtight container.