Lemon Tea Cake
Lemon Tea Cake with Prosecco Syllabub
Lemon Cake
Ingredients:
125ml whole milk
3 Earl Grey teabags
125g soft butter
225g castor sugar
2 eggs
125g self-raising flour
125g plain flour
200g icing sugar
Zest and juice of ½ lemon
Recipe:
Bring the milk to the boil and add the teabags. Allow to infuse for 30 minutes.
Beat the butter and sugar until pale and fluffy. Add the eggs one at a time.
Squeeze the tea out of the bags into the milk.
Fold in half the flour and half the tea mixture and mix well. Add the remaining flour and tea mixture.
Spoon into a parchment lined cake tin and bake for about 30 minutes at 180 oC or until an inserted skewer comes out clean.
Cool and remove from tin.
Mix the icing sugar, lemon juice and zest and drizzle over the cake.
Prosecco Syllabub
Ingredients:
250ml double cream
150g mascarpone
50g castor sugar
Zest of 2 lemons
3 tablespoons Prosecco
Recipe:
Whisk everything together and voila!
