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
½ 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.