With an abundance of lemons ripening on our trees, our eldest daughter made this wonderful Lemon Tea Cake. Fortunately, there were three gorgeous white chocolate butterflies, otherwise…
Here’s the recipe. Enjoy.
- 125g butter or margarine
- ¾ cup castor sugar
- 1 egg
- 1 ¾ cups self-raising flour
- ½ cup milk
- 2 teaspoons finely grated lemon rind
- Extra ¼ cup sugar
- ¼ cup lemon juice
- Grease and line a 25 cm x 6 cm loaf tin.
- Cream butter and sugar.
- Beat egg, add slowly to creamed mixture and beat well.
- Sift flour.
- Add alternately with milk, stirring well.
- Fold in lemon rind.
- Place in prepared tin
- Bake at 180-190⁰C for 30 to 35 minutes.
- Dissolve extra sugar in lemon juice, stand in a warm place.
- When cake is cooked, remove from oven and gently spoon lemon and sugar over top.
- Allow cake to remain in the tin until cool.
Orange rind may be used instead of lemon.
Creaming butter, sugar and eggs until light and fluffy means until the mixture has increased in volume and looks smooth and almost frosting-like. My grandmother used to insist on the butter and sugar being creamed until one could not discern the sugar. Bearing in mind she used only a wooden spoon, this was quite a feat.