Lemon Drizzle Tea Cake

If you had to choose four words to describe the ultimate comfort food we’re pretty sure they would be Lemon, Drizzle, Tea and Cake. Thank you to the talented Sophie Hansen from Local is Lovely for this little gem. Enjoy!

• 250g butter, softened
• 1 cup caster sugar
• 4 eggs, room temperature
• 1 2⁄3 cups self-raising flour
• 1⁄3 cup buttermilk or natural yogurt
• 4 tbsp Lemon, Lemon Myrtle and Kakadu Plum Milla Cordial
• Zest of one lemon
• 1 cup icing sugar
• Zest and juice of 1-2 lemons

Preheat oven to 180°C and grease and line a 20cm springform cake tin. Cream butter and sugar together until pale and fluffy then add the eggs, one at a time, beating well between each addition.

Fold through the flour, alternating with the buttermilk or natural yogurt and finally, fold in the cordial and lemon zest. Spoon mixture into the prepared cake tin and place in the oven for 35 minutes or until the top is golden and the cake is coming away from the sides of the tin. Let cool in the tin for five minutes before turning out to a wire rack to cool completely.

For the icing, just mix the icing sugar, zest and juice together until you have a lovely thick consistency. Drizzle this over the cool cake, let the icing set and serve!

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