Baking Dessert

Lemon butter teacake

Name: Lemon butter teacake
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 6
Ingredients: 1 pkt traditional English teacake mix; Finely grated zest of 1 lemon; 1 egg; 25ml milk; 1/2 cup (50g) almond meal; 1 tablespoon flaked almonds; 250g mascarpone; 160g lemon butter; 1 tablespoon lemon juice; 150ml thickened cream, whipped; Icing sugar, to dust

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30m

12m

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This cheat's sponge cake is super quick and easy, so you'll have less time in the kitchen and more time to chat and pour the tea.

1 pkt traditional English teacake mix
Finely grated zest of 1 lemon
1 egg
25ml milk
1/2 cup (50g) almond meal
1 tablespoon flaked almonds
250g mascarpone
160g lemon butter
1 tablespoon lemon juice
150ml thickened cream, whipped
Icing sugar, to dust

Method

1.

Preheat oven to 190°C. Grease and line the base of two 20cm round cake pans with baking paper.
2.

Place cake mix, lemon zest and egg in a bowl with 55ml water. Beat with electric beaters for 5 minutes, then beat in milk and almond meal until combined.
3.

Divide batter between the 2 pans and sprinkle flaked almonds over 1. Bake both for 12-15 minutes until golden, then set aside to cool before removing from pans.
4.

Beat mascarpone and half the lemon butter with lemon juice. Set aside the cake with almonds. Take the other cake and spread with mascarpone mixture, followed by the whipped cream and remaining lemon butter. Place almond-flaked cake on top and dust with icing sugar to serve.