Lemon Tea Cake with Crumble Topping
Goodness, I can’t believe its Monday already our soggy weekend went way too quickly. I spent yesterday afternoon potting in the kitchen as it was too rainy to do anything else and I made a Lemon Tea Cake with Crumble Topping. It was the perfect cake for a winters night as it was light, but crunchy and comforting with the cinnamon crumble topping. I hope everyone had a lovely weekend and has a even better week planned. xx
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Lemon Cake with Crumble Topping
This is such a versatile cake recipe and so easy to make, with the crumble topping it was very much a tea cake. Next time I’m going to add either apple’s coated in brown sugar and cinnamon or berries to the cake mix for something different.
1/4 cup milk
125g butter, softened
3/4 cup white sugar
1 tablespoon plain flour
1 cap full vanilla essence
1 lemon, zested and juiced
1 cup self raising flour
Preheat oven to 180°C Combine all ingredients in a large mixing bowl and mix for about 10min until smooth and creamy. Gently pour mixture into a well buttered and floured cake tin, don’t put into oven until you add the crumble topping!
8 tablespoons butter, melted
2/3 white sugar
1 tablespoon golden syrup
3/4 teaspoon ground cinnamon
1 pinch salt
1 3/4 cup plain flour
In a large bowl, combine melted butter, sugar, golden syrup, cinnamon and salt together until it starts to thicken. Gently mix in flour until a thick dough forms, allow to cool before adding to the cake mixture in small amounts. Use all of the mixture. Bake cake for 20-30min or until a skewer comes out clean and the crumble is golden!
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