Lemon tea cake
This lemon tea cake is light, fluffy, and bursting with zesty citrus flavour. It's the perfect simple bake to enjoy with a cuppa—whether you're entertaining or just treating yourself.
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Servings: 10
Calories: 139kcal
Ingredients
Cake
- 2 tablespoon butter
- 1 teaspoon lemon zest
- ½ cup caster sugar
- 1 egg
- 1 cup self-raising flour
- ½ cup milk
Syrup
- ½ cup lemon juice
- 1/4/ cup caster sugar
- grated lemon zest for decoration
Instructions
- Pre-heat the oven to 175C (380F) fan-forced and grease and line a 20cm round cake tin.
- In the bowl of an electric mixer, beat the butter, zest and sugar together until light and creamy.
- Add the egg and mix it through.
- Beat through half the flour then half the milk and repeat then beat until the batter is smooth.
- Scrape the batter into the tin and bake for 30-35 minutes or until a cake tester comes out clean.
- Transfer to a wire rack straight from the oven but leave it in the tin.
- Meanwhile make the syrup.
- Place the lemon juice and sugar in a small saucepan and heat, stirring, over medium heat until the sugar has dissolved and the mixture bubbles.
- Poke holes all over the top of the cake and pour the syrup on top.
- Leave in the tin to cool.
Nutrition
Calories: 139kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 29mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 115IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 0.2mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
