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.
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
Easy Sultana Cake Recipe
- 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
- 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.
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.
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.