Lemon teacake

Lemon teacake

From
Tea and Cake
Serves
6-8

Ingredients

Quantity Ingredient
220g soft butter
180g caster sugar, plus additional for sprinkling
2 lemons, grated zested
3 eggs
200g self-raising flour
90g plain flour
60ml lemon juice

Method

  1. Preheat oven to 170°C.
  2. Cream butter and sugar until light and fluffy. Add lemon zest. Add eggs one at a time, allowing each to be incorporated before adding the next. Stir in flour and lemon juice and keep stirring until incorporated.
  3. Spoon into a greased and lined loaf tin 23 1/2 cm × 13 1/2 cm × 7 cm, sprinkle with additional caster sugar and bake for 1 hour. Test the cake by inserting a skewer; if it comes out clean the cake is ready. If it doesn’t, cook for a further 5 minutes and test again. Allow to cool in tin before removing.

Variations

  • For lemon and poppyseed teacake, add 1 tbsp poppyseeds to flour.

    For orange teacake, substitute orange zest and juice for lemon.

    For cinnamon and lemon teacake, add 1 tsp ground cinnamon to flour.
Tags:
Tea and Cake
sweets
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