annabelle’s cake

Who wants in on THE best cake recipe ever invented? A very good family friend of ours, Annabelle passed this recipe on to my mother in law who in turn passed it on to me. Annabelle is such a gorgeous girl that we even named our daughter Annabelle after her and I’ve lost count of the number of times I’ve made it.

It’s such a good large cake that isn’t too sweet and is beautifully light and easy to make. The addition of the custard powder is the secret ingredient and cooking it in a slow oven does wonders to making the inside wonderfully soft.

The other thing I love about this cake is that you don’t need to make icing. Simply sift some icing sugar over the top of it and thats all it needs. You also just throw everything in the mix master at once and cooking it in a spring form tin means that you don’t need to line the sides of the cake tin (which is the worst job in the world!)

Thanks Annabelle. We’ll continue to make this for many years to come.

annabelle’s cake

250 grams of butter, softened
1 3/4 cups of castor sugar
2 x cups of self raising flour, sifted
1/2 cup of custard powder, sifted
2/3 cup of milk
1 teaspoon of vanilla extract
4 eggs
Canola oil spray, for greasing the pan

You will need a large round springform tin for this recipe.

  • Preheat the oven to 165 degrees (fan forced).
  • Line the springform cake tin with baking paper and spray with canola oil spray for good measure.
  • Simply add all ingredients in to a large bowl of a mix master and beat for a couple of minutes or until combined.
  • Pour in to the prepared tin and bake for 1 hour or until a skewer comes out clean.
  • Let the cake cool in the tin for 5 minutes and then turn it out on to a wire rack to cool.
  • You want the bottom of the cake to sit at the top so that it has a lovely flat surface. Once cooled, sift some icing sugar over the top and viola!

Goes beautifully with a cuppa. The only thing is – it’s impossible to stop at one piece!

Lo’s tips

  • The cake also freezes really well so you can make it in advance.
  • It keeps well for a couple of days in an airtight container.
  • Instead of cutting the cake in to triangles, slice the cake lengthways and serve it in little rectangular pieces.
  • Make this for morning tea when friends pop over or drop one off to a friend who may need a bit of love.
  • If you have leftover cake the next day – simply jazz it up a bit by sprinkling a little extra icing sugar on top.





If you make this cake please leave your comments below, or send me a pic here as I would love to share it on the lo’s fans page. xx



  1. It was Golds’ birthday and he is not a lover of cakes! I always do a standard packet chocolate cake as I’m too scared to make a cake from scratch!
    This recipe seemed pretty straight forward, so I thought I’d give it a go! It was delicious and EASY! I ended up making it twice for 2 bday celebrations! A massive HIT! I now know why people makes cakes from scratch! SO MUCH BETTER!!!! X

    Liked by 1 person

  2. Hi Lo, I have a beautiful daisy flower cake tin which I never seem to use as it’s best suited to an uniced cake. It dawned on me today, that Annabelle’s cake would be ideal for this tin. It’s turned out beautifully. I adore plain cake & Annabelle’s cake is by far my favourite. Thanks for sharing this recipe. Therese

    Liked by 1 person

  3. I’ve just made Annabelle’s cake two days in a row – what a winner! So easy to make, feeds a crowd and it tastes delicious!!! Thank you Lo’s Kitchen xx

    Liked by 1 person

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