This is a recipe I got off my mum, it came in a pamphlet with Royal baking powder in Uruguay. I have been using it for more than 30 years. It is very versatile and can be easily changed to an orange, lemon, or chocolate cake.
This is the basic recipe from the book, I dont use the baking powder and instead use self raising flour.
Also the recipe says it’s for a 20cm tin (8 inch), but it doesnt come out very high, so i use this amount for a 3 inch high, 6 inch square tin.