Lemon Raisin Eggless Cake
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A charming old-fashioned eggless cake featuring a tender, scone-like crumb. This recipe utilizes the classic rubbing-in method for a delicate texture infused with bright lemon and sweet raisins.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | None | 1 8-inch cake |
🔪 Key Equipment
- medium mixing bowl
- 8-inch round or square cake pan
- fork
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/3 cups | Flour | sifted |
| 2 tsps | Baking Powder | None |
| 1 pinch | Salt | None |
| 5 Tbsps | Butter | cold and cubed |
| 1/2 cup | Sugar | None |
| 1/2 cup | Raisins | None |
| 1/2 | Lemon | grated rind |
| A few drops | Lemon Extract | None |
| 1/2 cup | Milk | None |
Instructions
Step 1: Preparation
- Preheat your oven to 320°F. Grease and flour an 8-inch round or square cake pan.
Step 2: Mixing the Base
- In a medium bowl, sift together the 1 1/3 cups flour, 2 tsps baking powder, and 1 pinch salt.
- Add the 5 Tbsps cold butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Stir in the 1/2 cup sugar, 1/2 cup raisins, 1/2 grated lemon rind, and a few drops lemon extract.
Step 3: Final Batter and Baking
- Make a well in the center of the mixture and pour in the 1/2 cup 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 and the top is lightly golden.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Original Recipe Scan
