Super easy sultana cake recipe, it's a classic. A butter cake with delicious hints of lemon and vanilla. Perfect for afternoon tea or an after school snack.
One of my favourite childhood memories (I have many) was when I was still in primary school. The memory isn't actually of primary school itself, but arriving home afterwards. On the odd occasion I would walk through the front door and my nostrils would be greeted with the aromas of freshly baked cake.
I loved those days when Mum had been baking. I think they topped the days that she had been in town shopping and there was a present left on my bed when I got home. They were good days too!
I knew it would generally be one of two cakes, either Mum's coconut cake or her sultana cake. Feeling a little nostalgic this weekend I was going to whip up her coconut cake. A simple to make recipe which results in a moist cake, which is then drizzled with tangy lemon icing. Unfortunately I couldn't find the recipe, I don't seem to have it.
Instead I went to plan B and whipped up Mum's sultana cake. Often Mum would make this recipe as cupcakes, perfect for the school lunch box as well as an after school snack. I decided to make it as a cake and keeping it simple, dusted it with icing sugar.
Sara xxx
Other Awesome Cake Recipes
Melt and Mix Vanilla Cakes - so simple and so delicious
Apple Almond Cake - and its gluten free!
Blood Orange Chiffon Cake - it sort of looks like a muppet......
Papaya Pecan Streusel Cake - tropics meet scrumptious
Pink Lemonade Ombre Cake - oh so tangy
Blood Orange Almond Cake - a seasonal sensation
Printable Recipe
Easy Sultana Cake Recipe
Ingredients
- 150 grams (1 cup) self raising flour
- 75 grams (½ cup) plain flour
- 180 grams (¾ cup) caster sugar
- 100 grams butter
- 120 grams (¾ cup) sultanas
- 3 eggs
- 125 ml (½ cup) milk
- zest of one lemon
- 1 teaspoon vanilla essence
Instructions
- Pre-heat oven at 180 degrees C.
- Cream butter and sugar. Then beat in eggs one at a time, beating well between each addition.
- Stir in sultanas, lemon zest and essence. Mix in sifted flours and milk, mix until combined.
- Pour mixture in to prepared tin or cupcake papers.
- Bake for 40 minutes if cake, 15 minutes if cupcakes.
- Once cool dust with icing sugar if desired.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Steve
Cake was great, I used some hash butter and had a baller of a night. Thanks so much
Sara McCleary
Hey Steve
Sounds like you had a very good night!!
Cheers, Sara
Jo@JoSimplyWill
Thanks Sara, have just made this cake today. It's like a traditional teacake with the addition of sultanas.
Sara McCleary
Hi Jo
It is a classic recipe, and you are right, very much like a tea cake. I had never even thought of it that way before. It has always simply been Mum's recipe LOL.
Cheers, Sara
Sarah
Really delicious cake and no fuss recipe! Thanks, will be adding to the regular baking list
Sara
Hi Sarah
Really glad you like my mum's recipe. It is a staple for me as well.
Cheers Sara
Elise
Oops, didn't add a star rating for my other comment.
Elise
The texture of this cake is exceptional. It's both light and rich, with a very pleasing crumb.
I made a variation by doubling the recipe, and used 1tsp cinnamon, zest of one orange, 2tsp turmeric, and brown sugar.
Sara
Hi Elise
A very interesting variation you have made. I will have to give it a go.
Cheers Sara
Tracy
Hi what size tin is used please
Sara
Hi Tracy, the tin would have been roughly 20cm (9 inches) across.
Sara
That is the tin for the cake which is shown. I also use a loaf tin at times.
angela
This was a lovely recipe. Thank you for sharing...I made 3 lots in one week to make enough for the office and for home. Just beautiful.
Rita (mademoiselle délicieuse)
This looks perfect for having with cups of tea and, preferably, a chin-wag with friends!
My mother doesn't bake, so if only I had some after-school cake memories! The closest I come is when she'd finish work early on a Friday and present me with a mini fruit tart from the local bakery.
Sara
Hi Martyna, very clever lol, and sneaky
Martyna@WholesomeCook
How wonderful! My Mum's favorite cake was an apple and custard cake but I actually preferred the custard before it was baked so I always insisted on baking it together which meant I could more easily sneak in and eat the hot custard out of the pan before it went in. hehe
Sara
Hi Mary, It is fantastic warm.
Hi Sarah, I am a big fan of lemon in cakes too, your mum's sounds great.
Hi Barbara, Thank you so much.
Hi Anna, It is a nice crumb in this one.
Anna@ The Littlest Anchovy
I love things that bring back a childhood memory. This cake has such a beautiful crumb! This would be very welcome on my desk right now to have with my morning coffee 🙂
Barbara @ Barbara Bakes
Such a beautiful, simple bundt cake. How great that you remember your mom making it for you.
Sarah @ The Healthy Diva
This cake looks awesome sara! My fav cake memories are of my mom's lemon bundt cake. It was my favourite cake and she would always make it for my birthday. To this day I still love lemons and that cake, but only make it on occasions. It's nice to reminisce with food memories isn't it!
Mary@beyondjelly
Yum! I love that kind of cake - the teacake that's best be eaten warm (so of course, you have the excuse that you need to finish it right away!)