My dad turned 70 recently and whilst I wanted to make him a lovely birthday cake, I also wanted to make sure that it was traditional and classic (just like my dad). I had some lemons and half a bag of sultanas leftover, so I thought a lemon and sultana cake would be perfect.
I did cheat slightly with the frosting, purely due to lack of time, and bought a Dr Oetker’s cream cheese frosting.
120g baking butter
1 large lemon, juice and rind only
120g self-raising flour
2 large eggs
For the topping:
Cream cheese frosting
Heat the oven to 180°c.
Grease and line 2, 20cm baking tins.
Soften baking butter and beat in the lemon rind and juice.
Stir in the flour.
Add the eggs to the cornflour and sieve in the baking powder.
Finally, stir in the sultanas and mix well.
Spoon the mixture into the cake tin and bake for 30-35 minutes.
Test with a skewer to make sure it’s cooked (the skewer will come out clean when inserted into the middle) then allow to cool in the tin before removing.
Once cool, spread the frosting onto one half and sandwich them together.
Spread a nice layer of frosting on the top of the cake and gently spoon lemon curd and sprinkles of your choice.
PHOTOS: NIKKI GALLEY