Lemon tea cakes

Lemon tea cakes

By
From
Alimentari
Makes
6
Photographer
Lauren Bamford

These tangy treats are moist and delicious. They also keep very well in the fridge. Tiny tea cakes are a nice change from a whole large cake or cupcakes and muffins, particularly if you only have a few friends round for morning tea.

Ingredients

Quantity Ingredient
145g plain flour
4 lemons, finely-grated zest
145g unsalted butter, softened
110g greek-style yoghurt
175g caster sugar
3 eggs

Syrup

Quantity Ingredient
1 lemon, finely-grated zest
1 cinnamon stick
150g sugar

Glaze

Quantity Ingredient
110g icing sugar
2 tablespoons greek-style yoghurt

Method

  1. Preheat the oven to 150°C. Grease and line the bases of six 8 cm x 5 cm mini loaf (bar) tins with baking paper.
  2. In a bowl, mix the flour, zest and butter together until combined.
  3. In the bowl of an electric mixer combine the yoghurt, sugar and eggs. Gradually mix in the flour and butter mixture. Do not be alarmed if the batter looks a little coarse.
  4. Divide the batter among the mini loaf tins. Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
  5. Meanwhile, to make the syrup, combine all of the ingredients in a small saucepan with 250 ml of water and simmer over low–medium heat for 10 minutes or until thick.
  6. While the lemon cakes are still hot, poke a few holes in them using a skewer and drizzle each cake with 2 tablespoons of the syrup. Allow to sit for a few minutes before turning out onto a wire rack to cool.
  7. To make the glaze, sift the icing sugar into a bowl and mix in the yoghurt until smooth and glossy.
  8. When the cakes have cooled, spoon the glaze over the tops, letting it run down the sides.
Tags:
alimentari
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