Apple and Lemon Tea cake

This light tea cake has the tangy flavour of lemon and the sweetness of the new season Granny Smith Apples with a whisper of cinnamon.

IMG_20151225_121632 (1)-granny smith apples

Apple and Lemon Tea cake


  • 2 eggs
  • 3/4 cup castor sugar
  • 1 1/2 cups Self Raising flour
  • 3/4 cup of milk
  • 60 g butter
  • the zest of 1 lemon
  • juice of 1 lemon
  • 1 Granny Smith Apple, peeled, cored and thinly sliced and tossed in lemon juice
  • ground cinnamon


  1. Pre heat oven to 160 C
  2. Butter a Bundt tin and sprinkle over finely ground breadcrumbs to cover all the surfaces of the tin
  3. Sift the flour
  4. Using a food processor cream the butter and the sugar and lemon zest until light and fluffy
  5. Add the eggs one at a time and process for 10 seconds
  6. Add the milk, lemon juice and sifted flour alternatively processing after each addition for 5 seconds until combined
  7. Pour the batter into a prepared Bundt tin
  8. Arrange slices of apple around the top of the batter
  9. Sprinkle with cinnamon
  10.  Bake for 40 minutes or until golden brown and when tested, a skewer comes out cleanly
  11. Remove from the tin and allow to cool on a wire rack
  12. You can dust the tea cake with icing sugar or serve with double cream

IMG_20160204_164319-apple and lemon tea cake

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