Lemon sand cake

Lemon sand cake


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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Just before serving, dust cake with sifted icing sugar and sprinkle with extra lemon rind.