Prepare 1-8 inch spring-form pan or for a layer cake two regular 8 inch tins.
Preheat the oven to 350. Prepare an 8 inch pan or pans of your choice and set aside.
3/4 cup unsalted butter, room temp.
3/4 cup superfine sugar
3 large eggs
1 1/2 cups sifted self rising flour
1/2 cup sifted all purpose flour
1 Tbsp lemon juice
2 tsp. lemon zest
2 tsp vanilla
Using an electric mixer cream the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time followed by a spoonful of the self rising flour, and beat thoroughly.
Sift the remaining flours together. Fold gently into the batter using a rubber spatula. Try to retain as much volume as possible. Fold in the lemon juice, zest and vanilla.
Turn the mixture into the prepared pan or pans (if you are making two layers smoothing the top. Bake about 45-50 minutes until the cake shrinks slightly from the sides of the pan. let the cake cool in the pan for 5-10 minutes. Sprinkle wax or parchment paper liberally with sugar. Turn the cake out onto the paper. Remove the lining paper and let the cake cool completely.