LEMON TEA CAKE

INGREDIENTS

• 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

How to Make

1.Preheat oven to 180°C. Brush a 22cm (top measurement) bundt pan with melted butter. 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.

2.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.

3.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. Set aside to set.

NUTRITION

• 1800 kj
  ENERGY
 
• 15g
  FAT TOTAL
 
• 9g
  SATURATED FAT
 
• 1.5g
  FIBRE
 
• 6g
  PROTEIN
• 70g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

We love the sweetness and zing in Tamarra's easy lemon cake, and the drips of lemon icing, too. It's perfect with a freshly brewed cuppa.