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.
I like to add some citrus juice to the actual cake as well to give it an extra tang!