I made Maggie Beer's moist buttermilk cake for my Mum for her birthday.
1 2/3 cup SR flour
1/2 tsp baking powder
125g unsalted butter
1 1/4 cup caster sugar
1/3 cup olive oil
1 tsp vanilla
2 lemons worth of zest
2 eggs + 3 yokls etra
1/2 cup buttermilk
Beat the wet ingredients, starting with the butter and sugar and then adding the rest (vanilla, olive oil, eggs). Then add the zest, flour and buttermilk and beat further.
Cook at 170 degrees for 30 mins, cover with a sheet of baking paper and cook for another 20 mins. Cool in the tin for 20 mins and then cool completely on a cake rack.
Slather in delicious lemon butter icing - 2 2/3 cup icing sugar, 100g salted butter 3 tbs lemon juice and 2 lemons worth of zest.
Yes, the cake is supposed to dip a little in the middle, but how much it does will probably depend on your oven.