Lemon and Sultana Loaf Cake
This delicious homemade sultana loaf cake with lemon makes the perfect snack. Serve warm or cold.
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Ingredients
- 140 grams softened butter
- 140 grams caster sugar
- 3 eggs
- 225 grams self-raising flour
- 1 lemon
- 150 grams sultanas
Instructions
- Preheat the oven to 170 degrees Celsius. Line a 2lb loaf tin with a loaf tin liner or baking paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, until fully combined.
- Fold in the flour, making sure that it is all mixed in well.
- Zest the lemon. Add this to the bowl along with the sultanas. Stir until they are fairly evenly distributed.
- Spoon the mixture into the loaf tin. Put it into the oven for one hour, until risen, golden and a skewer inserted into the middle comes out clean.
Video
Nutrition Facts
Lemon and Sultana Loaf Cake
Amount per Serving
Calories
303
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
50
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
79
mg
26
%
Sodium
111
mg
5
%
Potassium
171
mg
5
%
Carbohydrates
43
g
14
%
Fiber
1
g
4
%
Sugar
23
g
26
%
Protein
5
g
10
%
Vitamin A
424
IU
8
%
Vitamin C
6
mg
7
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- This loaf cake will keep for up to a week in an airtight container in a cool, dry place. Alternatively, allow the cake to cool after cooking then wrap well and store in the freezer for up to three months. Defrost thoroughly before eating.
