225g (8oz) self-raising flour
100g (3½oz) plain flour
340g (12oz) butter, softened
170 g (3/4 cup) caster sugar
Zest and juice of 2 lemons
4 earl grey teabags
2 tbsp boiling water
160g (5½oz) icing sugar, sifted
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and lightly flour a 20cm (8in) round cake tin.
- Sift the flours into a bowl. In a separate large bowl, cream 240g (8½oz) butter and caster sugar until light and fluffy. Add the lemon zest and then the eggs one at a time, mixing well after each addition.
- Gently fold in the flour, then add the lemon juice. Transfer the mixture to the cake tin and bake for 1 hour or until a skewer inserted into the middle comes out clean. Place on a wire rack and allow to cool before icing.
- For the earl grey icing, place the teabags in a small bowl and pour over the boiling water. Set aside for 30 mins to cool completely and allow the flavour to infuse, squeeze each teabag to extract the liquid. Place remaing butter and icing sugar in a separate glass bowl and beat until pale and fluffy. Slowly pour in the tea infusion and beat for 1 min. Spread the icing over the top of the cake, creating small peaks as you work.
This recipe is courtesy of The Brooke Burghley Baking Book.
Free recipe from Food, Fashion, Friends by Fleur Wood, Lemon Cake with Earl Grey Icing, page 17.
Complete with celebrity recipes and baking tips, The Brooke Burghley Baking Book is now available to download by donating £3 or more to Brooke. All proceeds from the book go to support the work improving the lives of working horses, donkeys and mules.
- For more tasty recipes, grab the latest copy of Yours.
Decorate with a selection of your favourite flowers and serve a slice with a cup of tea
Time: 2 hours