Tuesday, October 9, 2012
Lemon Tea Cake
A delightful afternoon tea cake, with just the right balance of sweetness and citrus! This one didn't last long in my house :-) Thanks to www.taste.com.au.
Ingredients
Melted butter, to grease
200g (1 1/3 cups) plain flour
150g (1 cup) self-raising flour
285g (1 1/3 cups) caster sugar
150g butter, melted, cooled
3 eggs
100ml milk
1 tbs finely grated lemon rind
125ml (1/2 cup) fresh lemon juice
150g (1 cup) pure icing sugar, sifted
Lemon rind, zested, to decorate
Method
Preheat oven to 180°C. Brush a 22cm (top measurement) bundt pan with melted butter. Sift combined flour into a bowl. Stir in caster sugar. Make a well in the centre. Whisk the butter, eggs, milk, lemon rind and 100ml of lemon juice in a bowl until combined.
Add the lemon mixture to the flour mixture and stir until well combined. Spoon into the prepared pan and smooth the surface. Bake for 40-45 minutes or until a skewer inserted into cake comes out clean. Turn onto a wire rack to cool completely.
Place cake on a serving platter. Combine the icing sugar and remaining lemon juice in a small bowl. Spoon icing over the cake and decorate with lemon rind. Set aside to set.
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1 comment:
I'm going to make this for the kids for after school. It sounds so yummy!
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