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  • Writer's pictureSustainable Wraps

Lemon Tangy Teacake

Updated: May 16, 2020

Have an over supply of lemons from your tree well this recipe is perfect to transform your lemons into something sweet. A perfect afternoon treat.


  • 1 cup self-raising flour

  • 1/2 cup caster sugar

  • 60g butter chopped

  • 1 egg lightly beaten


  • 60ml lemon juice

  • 1/2 cup caster sugar

  • 1 egg lightly beaten

  • 60g butter chopped


  1. Teacake: Preheat oven to 180C.

  2. Grease a deep 18cm round cake pan and line base with baking paper.

  3. Sift flour into a medium bowl. Add sugar, then rub in the butter until mixture resembles breadcrumbs.

  4. Stir in the egg to form a soft dough.

  5. Press two thirds of the dough over the base of the prepared pan.

6. Lemon filling: Combine juice, sugar, egg and butter in a small saucepan.

7. Stir over low heat until mixture thickens and coats the back of a spoon.

8. Spread the hot lemon filling over base in pan to within 1cm of the edge.

9. Crumble the remaining dough over the filling.

10. Bake for about 30 minutes or until browned. Cool in pan.

11. Serve dusted with sifted icing sugar.

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