Now using a rubber spatula (if you don't have one use a whisk or spoon) and fold the dry ingredients into the wet ingredients 2-3 table spoons at a time. Go slow and don't over whisk. Stop as soon as its evenly combined.
Prepare your baking tin and preheat the oven. Put the batter in the buttered and lined cake tin and place in the centre rack. Bake for 45 minutes but start doing skewer tests at 40 minutes.
Let the cake cool for 4-5 minutes in the tin, then place on a cooling wire (or plate if you don't have one) and let it cool until ready to eat. If you are going to frost the cake make sure its completely cooled first.