⅔ cup butter ⅔ cup sugar 4 eggs Grated rind of 2 lemons 1½ cups BAKELS GLUTEN FREE BAKING MIX 1 tsp baking powder Caster Sugar for dredging
Cream butter and sugar until light and fluffy.
Beat the eggs until liquid and add gradually to the creamed mixture, beating well after each addition.
Sift the Bakels Gluten Free Baking Mix and Baking Powder together, and fold into the creamed mixture.
Add the lemon rind and mix well.
Deposit batter into a greased and lined 15 cm cake tin.
Dredge the top with caster sugar.
Bake at 180°C for 35 - 40 minutes or until done.
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