Cream together the butter or margarine
and sugars until light and fluffy. Gradually beat in the eggs, then
fold in the dry ingredients and the evaporated milk and blend to a
smooth mixture. Spoon into two greased and lined 23 cm/9 in cake
tines (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4
for 30 minutes until springy to the touch. Leave to cool, then
sandwich together with lemon butter icing.