Lemon sand cake

Lemon sand cake

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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

  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.