Preheat oven to 150C FF.

Grease and line a small baking dish (or two 22cm round tins). Make sure paper is over the sides to make it easier to remove the cake.

Weigh flour and milk by placing containers on the lid of the Thermomix and using the scales mode.

Whisk eggs with a fork.

If you are making a lemon or orange cake, add the thinly peeled rind of the fruit (2 for this size cake) with the sugar. in the next step, but for longer.

Weigh sugar into bowl and mill 10 seconds/speed 6.

Weigh in butter and mix 20 seconds/speed 6.

Mix again 10 - 20 seconds/speed 6. Scrape down and repeat.

Insert the butterfly.

Set to 1 min 30 sec/speed 2.5.

Begin adding eggs a little at a time. As you add a little egg mix, add a tablespoon or so of the flour. Continue this way until all the egg is incorporated.

Set to 1 min 30 sec/speed 3.

Add flour and milk alternatively until all incorporated. It will form an air bubble at the base.

Scrape down and stir lightly to incorporate any flour around the edges.

Mix once more for 10 seconds/speed 3 if desired.

Remove buttlerfly and scrape with spatula. The mixture may look curdled. Just stir with spatula.

Pour into prepared tin/tins and bake for 40 - 45 minutes.

Remove from tin/tins and cool on a wire rack.