Zesty Lemon Tea Cake - Eat Love Share

Zesty Lemon Tea Cake

By on May 17, 2017


You’ll be wishing every hour on clock was tea time with this Zesty Lemon Tea Cake.

lemon tea cake


  • 175g butter, softened
  • 1 cup caster sugar
  • 1 1/2 tbsp finely grated lemon rind
  • 2 tsp vanilla extract
  • 3 eggs
  • 1 3/4 cups self-raising flour
  • 1/4 cup lemon juice
  • 2/3 cup Chris’ Greek Style Natural Yoghurt
  • 1 cup icing sugar, sifted
  • Extra 1 tsp lemon juice
  • Lemon zest, to serve


  1. Preheat oven to 180°C. Grease and line a loaf pan.
  2. Using an electric mixer or food processor, beat butter, caster sugar, lemon rind and vanilla together until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition. Add flour. Stir to combine. Add lemon juice and 1/2 cup yogurt. Stir to combine.
  3. Pour mix into prepared pan. Bake for 50 minutes to 1 hour or until a skewer inserted into the centre of loaf comes out clean. Let cool in pan for 10 minutes. Remove cake from pan and onto a wire rack lined with baking paper to cool completely.
  4. Combine icing sugar and remaining yoghurt in a medium bowl. Add enough extra lemon juice to form a drizzling consistency. Drizzle icing over loaf. Sprinkle with lemon zest. Stand for 15 minutes. Serve.