Belgian Lemon Tea Cake – a delicious recipe with Flour, Caster Sugar, Butter, Egg, LEMON CURD, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to moderate 180u00b0C (355u00b0F). Brush a 17cm shallow round tin with melted butter and line the base of the tin with baking paper.
2
Sift self-raising flour into a bowl. Add sugar and stir well to combine. Add butter and rub in with fingertips until mixture resembles fine breadcrumbs. Make a well in the centre and stir in egg to form a soft dough.
3
Press 2/3 of the dough into the prepared tin.
4
Pour over hot lemon curd filling (instructions below). Crumble small pieces of the remaining dough over the lemon curd filling. Bake for 30 minutes and cool tin.
5
To make the lemon curd filling, place all ingredients in small pan. Stir constantly over a low heat until the mixture boils and thickens.
690
kcal
Calories
30
g
Fat
100
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Self Raising Flour, 1 cup Caster Sugar, 60 grams Butter, 1 Egg, Lightly Beaten, and more.
Yes, Belgian Lemon Tea Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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