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Ingredients
- 250 g (8 oz) unsalted butter, softened
- 1 cup (250 g/8 oz) caster sugar
- 3 eggs, lightly beaten
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla essence
- 2 cups (320 g/11 oz) sultanas
- 3 cups (375 g/12 oz) plain flour
- 1½ teaspoons baking powder
- 2/3 cup (170 ml/5½ fl oz) buttermilk
Method
1. Preheat the oven to warm 160°C (315°F/Gas 2-3). Lightly grease and line a 20 cm (8 inch) square cake tin.
2. Cream the butter and sugar in a small bowl with electric beaters until light and fluffy. Gradually add the egg, beating thoroughly after each addition. Beat in the rind and vanilla. Transfer to a large bowl. Using a metal spoon, fold in the sultanas and sifted flour and baking powder, alternately with the buttermilk. Spoon into the tin and smooth the surface. Bake for 1¼-1½ hours, or until a skewer comes out clean when inserted in the centre. Cool in the tin for 20 minutes, then turn out onto a wire rack.
