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Zesty Finger Lime Tea Cake

Prep Time:

30 Minutes

Cook Time:

35 Minutes

Serves:

12 Servings

Level:

Intermediate

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

  • Two Finger Limes

  • 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!!


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