Lemon Teacake Loaf

Amongst our friends, it is a complete social faux pas to arrive at a housewarming without some kind of foodie offering. This can prove a challenge when faced with a long, not-so-smooth journey on public transport, which inevitably ends  with frosting down your party frock.

I turned to Tea and Cake, a beautiful book of perfect afternoon tea recipes illustrated by Emma Block. It is worth buying this book for the charming illustrations alone, and it turns out the recipes are pretty good too.

The Lemon Teacake proved the perfect party companion, wrapped in paper and string, it arrived at the party intact and mess free, then proceeded to feed the hungry masses.

For the sponge:

220g soft butter

180g caster sugar

zest of 2 lemons

3 eggs

200g self-raising flour

90g plain flour

60ml lemon juice

  1. Preheat oven to 170°C.
  2. Cream together the butter and sugar. Add lemon zest. Add eggs one at a time. Mix in the flour and lemon juice.
  3. Spoon into a lined loaf tin (23.5cm x 13.5cm x 7cm), sprinkle with a little more caster sugar and bake for 1 hour. Test the centre is cooked by inserting a skewer and checking it comes out clean, allow to cool in the tin before removing.

Serve with a nice cup of Earl Grey and a slice of lemon, or like us, eat with dubiously coloured cocktails.

– Miss C x

Tea and Cake Book

Lemon Teacake Tin