Lemon tea cake (recipe from taste.com)
- 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 tablespoon finely grated lemon rind
- 125ml (1/2 cup) fresh lemon juice
- 150g (1 cup) pure icing sugar, sifted
- Lemon rind, zested, to decorate
Preheat oven to 180°C. Brush a 22cm bundt pan with melted butter. (I didn’t have a bundt pan so I used a spring form pan lined with baking paper. When ever I think of a bundt cake I’m reminded of that scene in my big fat Greek wedding where the soon to be in-laws bring one for their dinner hosts and the Greeks can’t understand why the cake has a hole in it and “fix” it by stuffing a vase of flowers in the middle!) 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 ( I lacked the sufficient tools to rind my Lemmon so I just added some zest to the icing mixture). Set aside to set.
Optional but I served mine with a little thickened cream but yoghurt would work too! Enjoy!