1. Add the eggs one at a time, mixing well after each addition.

2. If the mixture curdles, add a spoonful of flour to bring it back together.

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Step 4 – Fold in the Dry Ingredients

1. Sift in the self-raising flour and fold gently to avoid overmixing.

2. Add the lemon extract and stir until just combined.

3. Fold in the sultanas, ensuring they are evenly distributed.

Tip: Lightly dust the sultanas with flour so they don’t sink to the bottom during baking.

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Step 5 – Bake

1. Pour the batter into the prepared loaf tin.

2. Smooth the top with a spatula.

3. Bake for 35–45 minutes, or until golden and a skewer inserted into the center comes out clean.

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Step 6 – Cool & Serve

1. Let the cake cool in the tin for 10 minutes.

2. Transfer to a wire rack to cool completely.

3. Slice and enjoy with tea, coffee, or warm custard.

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🍽 Serving Suggestions

• Dust with icing sugar for a pretty finish

• Serve warm with butter

• Add a drizzle of lemon glaze for extra brightness

• Pair with a cup of black tea or hot chocolate

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🧡 Storage Notes

• Store in an airtight container for up to 4 days

• Freezes beautifully for up to 2 months

• Wrap slices individually for grab-and-go snacks