Ingredients
Zest from two Finger Limes (around 1 tsp)
2 tablespoons of finely grated lemon rind
3 tablespoons of lemon juice
320g butter
2 eggs
One cup (280g) thick natural yoghurt
1¾ cups (385g) caster (superfine) sugar
2 cups (300g) self-raising (self-rising) flour
¾ cup (120g) granulated sugar
¼ cup (60ml) lemon juice
Tablespoon of boiling water
Method
Tea Cake
Step 1
Preheat oven to 180°C (350°F)
Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.
Step 2
Sift over the flour and stir until smooth.
Pour the mixture into a greased 24cm ring tin and bake for 35 minutes or until cooked when tested with a skewer.
Step 3
While the cake is still hot remove from the tin and place on a plate.
Lemon Frosting
Step 1
To make the lemon frosting, gently stir together the sugar and lemon juice.
Step 2
Once mixed through, gently squeeze your Finger Limes into the bowl and gently stir through.
Spoon over the cake and allow to set.
Step 3
Serve - enjoy!!