A simple and charming old-fashioned eggless cake. This recipe uses the ‘rubbing-in’ method for a tender, scone-like texture, flavored with lemon and studded with raisins.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 ⅓ cups | Flour |
| 2 tsps | Baking Powder |
| Pinch | Salt |
| 5 Tbsps | Butter, cold and cubed |
| ½ cup | Sugar |
| ½ cup | Raisins |
| Grated Rind of ½ | Lemon |
| Few Drops | Lemon Extract |
| ½ cup | Milk |
Instructions
- Preheat your oven to 320°F. Grease and flour an 8-inch round or square cake pan.
- In a medium bowl, sift together the flour, baking powder, and salt.
- Add the cold, cubed butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Stir in the sugar, raisins, lemon rind, and a few drops of lemon extract.
- Make a well in the center of the mixture and pour in the milk. Mix with a fork until you have a smooth, moist batter.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
