If you’re after a simple tea cake that still hits the sweet spot, try this one, with added lemon zing.


  • 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


  • Step 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.

  • Step 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.

  • Step 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.


  • 1800 kj


  • 15g


  • 9g


  • 1.5g


  • 6g


  • 70g


All nutrition values are per serve


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.

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