Plain Barley Cake

Sour milk's acidity reacts with baking soda to create carbon dioxide, leavening this dense barley flour cake. Barley flour contains less gluten than wheat, producing a tender, crumbly texture rather than a chewy one. The fat (butter or butter-lard combination) coats the flour proteins, further inhibiting gluten development while adding richness and moisture that helps preserve the cake. Raisins distribute moisture throughout, preventing dryness in this low-gluten batter.