It boasts a fine crumbly texture with a lemony fragrance
Serves 8
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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.


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