Lemon Tea Cake

This lemon tea cake is ready to eat in less than an hour, making it perfect for a last minute sweet treat.

This quick and easy lemon tea cake can go from pantry to plate in no time at all.

For this month’s Secret Recipe Club I was assigned Claire K Creations. Claire is an Australian blogger which made browsing her recipes tons of fun. I found loads of recipes I wanted to try like Slow Cooked Indian Beef Curry, butter chicken in the slow cooker, and Mum’s chicken filo pasties.

But something sweet is what I really wanted so I browsed through Lamingtons, chocolate torte, chocolate self saucing pudding, and chocolate salted caramel thumbprints. Then I decided to go with something completely different- Lemon Tea Cake.

The cake was really easy to make and took mostly pantry staples. Another great thing about it is that it comes together really quickly and can be eaten while still warm. The only changes I would make to the cake the next time would be to double the cake recipe or cut the syrup in half. I’m not sure if it was my lemons or what but the lemon syrup was on the bitter side. I know it didn’t heat too long because I watched it like a hawk.

Another note, the recipe calls for superfine sugar. That’s not something I keep on hand so I just gave some regular sugar a whirl in my blender until it was finer but not powdered sugar powdery. Took all of about 20 seconds to measure the sugar and grind it and saved a couple of buck.

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Lemon Tea Cake

Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Micha

Ingredients

For the cake:

  • 2 Tablespoons butter
  • 1/2 cup superfine sugar
  • 1 teaspoon lemon zest- this was two lemons for me
  • 1 egg
  • 1/2 cup milk
  • 1 cup self rising flour

For the lemon syrup:

  • 1/2 cup lemon juice- this was two lemons worth , Yours could be more or less
  • 1/4 cup superfine sugar

Instructions

For the cake:

  1. Preheat oven to 375 degrees
  2. Line an 8x8 inch baking dish with parchment paper
  3. Beat the butter, sugar, and lemon zest with an electric mixer until light and fluffy.
  4. Beat in the egg until well combined
  5. Alternately mix in the flour and milk, beginning and ending with the flour
  6. Pour into prepared dish
  7. Bake in the preheated oven for 25-35 minutes or until a tester comes out with fine crumb
  8. Set on rack in the pan
  9. Poke holes in cake

For the lemon syrup:

  1. Heat the juice and sugar together in a small saucepan over medium heat until the sugar is dissolved
  2. Pour over cake

 

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Comments

  1. You had me at Lemon!! 😀 Looks divine! 😀 Nice choice for the SRC! 😀

  2. i love lemon cake! this looks so refreshing!

  3. Elizabeth@ Food Ramblings says:

    I absolutely adore anything lemon!

  4. Lemon is one of the best things ever. I love baked goods fresh out of the oven too. This is a definite win-win.

  5. I love lemon, and easy. This looks like something I need to try.

  6. One of my all time favourite cakes! Yum!

  7. Thanks for visiting my blog. This is actually an adaptation of my great-grandma’s recipe (the first cake I ever learned to bake). So glad you liked it! Yes could have been the lemons. I must put a note in there… probably best to try the syrup and add more sugar if need be.

  8. Yummmmm! I love lemon and I love cake! I must try this! Thanks for sharing at Talented Tuesday!

  9. This came into being in less than an hour … will have to try it out soon. Looks fantastic.

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