Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
12
- 1 1/4 cup self-raising flour
- 1/2 cup milk
- 180grams butter (softened)
- 1 lemon
- 2 extra-strong English breakfast tea bags
- 3 free range eggs
- 1/2 cup caster sugar
- 1 cup caster sugar
Nutrition per serving
933kJ / 222Cal
933 Kilojoules or 222 Calories
11% of daily energy intake*
Protein
3.6grams
Fat
14.5grams
Carbs
20.3grams
Sugars
10.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Grease a 71/2-cup bundt tin.
Step 2 of 5
Use an electric whisk to beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well between each addition to combine.
Step 3 of 5
Stir flour and milk into egg mixture until combined. Transfer batter to tin and bake for 35-40 minutes or until golden and a skewer inserted into centre comes out clean. Stand cake in tin for 5 minutes before turning out onto a wire rack placed over a plate.
Step 4 of 5
Meanwhile, to make the lemon tea syrup, stir sugar, lemon peel and 3/4 cup water in a small saucepan over medium heat until sugar dissolves. Increase heat to medium-high and simmer for 10 minutes or until syrupy. Remove from heat, add tea bags and lemon juice and set aside for 5 minutes to steep.
Step 5 of 5
Using a fine skewer, poke holes into cake. Slowly pour warm syrup over hot cake. Slice and serve.
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