The rice flour you will need for the recipe can be found in the baking aisle of supermarkets. It should not be confused with Asian rice flour, a different ingredient often made from glutinous rice.Make sure that you brush the baba pan well with butter, especially around the centre.Store cake in an airtight container for up to 3 days or freeze for up to 2 months.
Ingredients
- 200 grams (6½ ounces) butter, softened
- 1½ tablespoons finely grated lemon rind
- 1 cup (220g) caster sugar
- 3 eggs
- 1¼ cups (185g) self-raising flour
- 1/3 cup (60g) rice flour
- ¼ cup (60ml) lemon juice
- 2 teaspoons icing (confectioners’) sugar
- 1 teaspoon finely grated lemon rind, extra
Instructions
- Preheat oven to 180°C/350°F. Brush a 22cm {9-inch} baba cake pan with some butter; sprinkle with a little flour, tap out excess flour.
- Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in combined sifted flours and juice, in two batches. Spread mixture into pan.
- Bake cake for 35 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
- Just before serving, dust cake with sifted icing sugar and sprinkle with extra lemon rind.
