Method

1. Pre-heat oven to 200ºC [400ºF, Gas 6].
2. Cream the butter. Add the sugar, salt and grated lemon rind little by little beating all the time until the sugar has dissolved.
3. Beat the eggs in one by one (each time with a spoonful of flour to prevent curdling). Fold in the rest of the flour, baking powder and 4 tablespoons of the milk. The mix should fall heavily from the spoon. Then stir in the rest of the milk.
4. Peel and core the pears. Cut crosswise in thin ¼ cm. rings.
5. Lightly butter a 26cm. Springform and line bottom with greaseproof paper, also lightly buttered on upper side.
6. Spread a quarter of the cake mix over the bottom of the tin and top this with a layer of one-third of the pear rings. Continue filling the tin in this way ending with a layer of cake mix. Dot with the 50gm. extra butter.
7. Bake in the lower shelf of the pre-heated oven for 30 minutes or until done. Take out of the form and let cool. Cut into 12 portions and serve freshly baked as a dessert dredged with sugar and cinnamon, or as a cake with lightly sweetened whipped cream. Will freeze well.