Preheat oven to gas mark 3 ( 160D/325F)
Both these 2 recipes are for a 3inch pan. You should always line your pan.
Cream butter/margarine first with the sugar then beat in eggs one at a time. ( I always break in a separate bowl before adding to mixture to make sure the shell does not go in. Then fold in your sifted flour with a wooden spoon before putting mixer on. Otherwise you'll end up with a white kitchen.!! When putting mixture in tin always fill corners first and make sure there's plenty in the corners. Best way to check i cake is ready is to insert a wooden dowel in the middle of the cake. If it comes out clean, it's ready otherwise check every 10-15 mins until ready. If the cake is to be decorated, it's best to leave to cool on a wire rack with the lining still attached for 12-24 hrs.