Ingredients for Currant Lemon Cake
- 1 cup currants
- 1/4 cup lemon juice
- 1/2 cup (1 stick) unsalted butter
- 2 large eggs
- 1 1/2 cups granulated sugar
- Lemon Rind
- Self Rising Flour
- 1/2 cup milk
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How to Make Currant Lemon Cake
- Preheat oven to 160°C (325°F). Grease and flour a 9x13 inch baking pan.
- In a medium saucepan, combine 1 cup currants, 1/4 cup lemon juice, and 1/2 cup (1 stick) unsalted butter. Heat over low heat, stirring frequently, until butter is melted and currants are softened. Remove from heat and let cool slightly.
- In a large bowl, beat 2 large eggs with a wooden spoon until light and frothy.
- Gradually add 1 1/2 cups granulated sugar to the eggs, beating until well combined.
- Add the cooled currant mixture to the egg and sugar mixture. Stir in 1 cup grated lemon rind.
- In a separate bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
413 g
Sugar
4314g
Fat
1085g
Carbs
527g
