Lemon tea cake is, of course, the perfect tea-time cake!
For a great orange-flavoured version of this teacake, choose a sour orange such as Seville or a complex fruit like a blood orange. Serve with whipped cream.
Note: in addition to the 15 minutes preparation time listed above, you will also need to set aside 1 hour to chill.Â
Ingredients
Method
Preheat oven to 180ºC. Line a 22cm cake tin with baking paper. Put 350g of the flour, 150g of the sugar and 100g of the butter in a food processor and pulse until a coarse crumb forms. Add 1 egg and 1 yolk, then pulse until the mixture forms a dough. Wrap tightly in plastic wrap, then refrigerate for 1 hour or until firm.
Heat lemon zest and juice, remaining sugar, egg, yolks and butter in a small saucepan on medium. Stir until butter is melted and sugar is dissolved. Stir in remaining flour, then cook, whisking, until thickened.
Crumble two-thirds of the dough into prepared tin and press firmly, creating a slightly raised border around edges. Pour over lemon filling, then crumble remaining dough over. Bake for 35 minutes or until golden, then serve while still warm.
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