Lemon and Saltana Cake

A highly versatile cake. Again, it is light and moist, and can be readily transformed into several other flavours. Try orange rind and no sultanas.

150g softened butter

150 sugar (2/3 cup)

3 size 7 eggs

200g Gluten Free Cake and Biscuit Mix

3 level tsp Gluten Free Baking Powder

grated rind of 1 small lemon

cup sultanas

6 Tbsp milk

Cream butter, sugar and lemon rind

Add eggs one at a time, beating well after each addition.

Mix in dry ingredients and milk.

Add sultanas and mix well.

Bake in a lined, 23cm round tin at 180C for 45-60 minutes or until golden brown and firm.

Cool in tin for 5 10 minutes before removing to a wire cake rack.