Ingredients:
2 1/4 cup all purpose flour (maida),
1 1/4 cup white sugar,
1/2 cup butter or vanaspati ghee,
3/4 cup milk,
2 tsp baking powder,
1/2 tsp salt,
2 big eggs,
1 tsp vanilla essence,
1/4 tsp lemon rind,
1/2 tsp lime juice.
Method:
In a large flat bowl, put butter and using your fingers mix rigorously till it is creamy. Then add sugar and again stir rigorously till sugar is dissolved. In another bowl beat eggs and add them to this mixture one by one. Mix well till the mixture is almost even. When you add eggs to the butter-sugar mixture the mixture looks like it has curdled, but you should keep mixing for some time and still if it doesn’t even out then add 1 tbsp of flour to it and again mix.
Sieve together flour, salt and baking powder through a fine sieve. Then using a spoon add flour to the butter-sugar-egg mixture little at a time and keep stirring continuously so that lumps are not formed. Mix together all the ingredients till an even and smooth batter is formed. Add essence, lemon rind and juice and give it a stir. Grease a cake mold or if you do not have a mold, take and aluminum container that can fit in your pressure cooker. Grease it well with butter and then sprinkle some flour and pat the container to coat it all over. Pour the batter in the greased container and spread it evenly. Place it in the pressure cooker, remove the whistle and place on low flame. Pressure cook for about 35-40 minutes. Remove from pressure cooker, let it cool down and then demold it.