Sultana Cake recipe from Baking with Granny. The perfect teatime cake.
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4.75 from 4 votes

Sultana Cake


  • 140g Margarine (at room temperature)
  • 140g Caster Sugar
  • 3 Free-range Eggs
  • 225g Self-raising Flour
  • 1/4 tsp Lemon Extract (optional)
  • 170g Sultanas


  • Pre-heat your oven to 170°c (150°c for fan assisted oven or Gas Mark 4) and line a 2lb loaf tin with greaseproof paper. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy.
  • Add the eggs one at time, ensuring they are mixed through before adding the next. Add the lemon extract.
  • Sift in the flour and gently fold to create a batter. Add the sultanas and mix to ensure they are evenly distributed.
  • Transfer the batter to your pre-lined tin and bake in your pre-heated oven for about one hour until risen, golden and a skewer inserted comes out clean.
  • Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.