Raisin Cake | Lemon-Zest Tea Cake

Drain the soaked raisins thoroughly in a strainer, then pat them dry with paper towels. Sprinkle two 15 ml measures of the recipe’s flour over them and stir until each raisin is coated. Wet raisins will not hold the flour and will sink to the bottom as the cake bakes.

Fold the floured raisins into the batter with a spatula, lifting from the bottom. Pour the mixture into a greased and floured loaf pan and smooth the surface.

Bake in an oven preheated to 175°C / 345°F for 45 minutes. It is done when the top is golden and a toothpick inserted in the center comes out clean; do not test by inserting it into a raisin, which will always be wet. Let the cake rest in the pan for 10 minutes, then transfer to a wire rack.