Timeless appeal captured in a bundt tin shape, this beautiful lemon sand cake comes with a slightly granular texture, a warm golden colour, and an inviting, citrusy fragrance. Make sure that you brush the baba pan well with butter, especially around the centre.
- 200 g butter, softened
- 1½ tbsps finely grated lemon rind
- 1 cup (220 g) caster sugar
- 3 eggs
- 1¼ cups (185 g) self-raising flour
- 1/3 cup (60 g) rice flour
- ¼ cup (60 ml) lemon juice
- 2 tsps icing (confectioners') sugar
- 1 tsp finely grated lemon rind, extra
Preheat oven to 180 C. Brush a 22 cm 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 mins or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 mins 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.
Store cake in an airtight container for up to 3 days or freeze for up to 2 months.