Lemon Curd And Cinnamon Syrup Teacake

by DJ's Kitchen (follow)
Dessert (1081)      Sweet (414)      Afternoon Tea (359)      Cake (270)      Lemon (108)     

A similar teacake was very popular with my friends at a local café some years back. I've tried to recreate it, and add to it.

The lemon curd and syrup makes it extra moist and gives so much more flavour.

Serve with lemon curd, whipped cream or for extra lemoniness fold some extra lemon curd through the whipped cream, delicious.


Preparation Time: 25 minutes
Cooking Time: 45 minutes
Makes: 6 -8 servings


60 gm butter
2/3 cup caster sugar
1/2 tsp vanilla extract
1 lemon
1 egg
1 cup self raising flour
1/3 cup milk
1/2 cup lemon curd (homemade is much better) https://recipeyum.com.au/eureka-lemon-curd/
1/2 tsp cinnamon
1/3 cup extra sugar

Preheat the oven to 170c, grease and line a 18cm springform or round cake tin.
Beat the butter,sugar and vanilla until smooth and creamy, add the egg and whip until light and fluffy.


Gently fold in the flour alternately with the milk in 2 batches, ensuring the last of the flour is added last.

Spoon into the tin and spread until flat. Add the curd onto the top of the cake batter and blend in. Do not mix it through, simply move the batter around the curd.

Curd in

Spread until level and place in the oven. Cook for 40 - 45 minutes.
Add the extra sugar, cinnamon and the juice from the lemon into a saucepan, bring to the boil and reduce until it is syrupy, approx. 6 minutes.

Curd in

When the cake is ready, pour the hot syrup over the top of the cake and swirl so it gets onto and around the cake. Turn off the oven and put the cake back in for 10 minutes.


Serve with extra lemon curd, whipped or pouring cream.

#Afternoon Tea
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