Got a fruit bowl overflowing with lemons, oranges or mandarins? This zesty citrus tea cake is the answer to your citrus overload. Light, fluffy, and packed with sunshiney flavour, it’s the perfect way to turn those extra fruits into something a little bit fancy (but still super easy). Whether you’re hosting afternoon tea or just need a pick-me-up with your cuppa, this cake delivers bright vibes in every bite. Waste not, bake lots!
Citrus Tea Cake
Make me when you have an excess of citrus you don't know what to do with.
Ingredients
- 225 g self raising flour
- 175 g unsalted butter soft
- 175 g caster sugar (+75g for syrup)
- 3 eggs
- 2 lemon zest (use any citrus you'd like)
- 2 lemon juice
- 2 tbsp milk
- 1 tbsp vanilla extract
- 1 tsp baking powder
Instructions
Cake
- Preheat oven to 180℃. Line a pan or whatever you're going to use. I did oil and flour.
- Beat sugar and butter until soft and fluffy.
- Beat in eggs one at a time.
- Sift in flour and baking powder, beat until just combined.
- Add milk, vanilla and citrus rind, beat until just combined. (Add citrus juice here too if you're feeling daring)
- Pour into prepared pan, bake on middle shelf for 30 minutes or until golden and stabby utensil comes out clean.
Citrus Syrup
- Combine citrus juice and sugar. Mix for a while.
- When cake is cooked, pour it over while still warm then let it cool. The sugar should look crystallised.
- ***I like to add the citrus syrup each time I heat the cake up so I can control how much I'm getting, but it's up to you – You're the chef!
Notes
This goes soooooo well with vanilla ice cream.Â
I like to add some citrus juice to the actual cake as well to give it an extra tang!