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   Welcome to The Cherry Tomato! On this blog I share simple and tasty recipes, hacks to make your life much easier in the kitchen and tidbits to help you maintain your kitchenware...... So, have a look around the site and have fun cooking!!!

Lemon Cake

This cake reminds me of tea parties and high tea. Growing up with a mum who’s oh so quintessentialy British, there’s certain things that we always had in the house. Lemon cake or marble cake. Both which bring such fond memories of my childhood.

This cake is a perfect addition to your tea parties or just a ka chai.

Lemon bundt cake

Makes one loaf

  • 250 grams flour

  • 200 grams caster sugar

  • 250 grams salted butter

  • 1 tbs vanilla extract

  • 3 medium eggs

  • 200 grams lemon curd (or juice and zest of one large lemon)

For the frosting

  • 100 grams icing sugar

  • 100ml double cream

  • zest of 1 lemon

  • Juice of 1/2 lemon

Special equipment - rectangular baking tin and baking parchment

Pre - heat your oven to 175°C and line your baking tin with parchment paper.

In a bowl, whisk together the butter and sugar until it gets a pale yellow color and is light and fluffy. Next, add the eggs and vanilla extract and whist until the eggs are incorporated into the mix. ( Don‘t mind if it has a few lumps)

Add the flour to the wet mix. It should form a thick batter. To this batter, add your lemon curd or lemon juice and zest and mix in well.

Pour into your lined tin and place on to the middle shelf for 30 minutes or until a skewer inserted comes out clean.

As the cake is baking, whisk together the icing sugar and lemon juice and zest. Add the double cream last but do not whisk. Gently mix the ingredients using a fork to form a creamy paste and set aside.

Take your cake out of the oven and let it cool for about 20 minutes before frosting it ready for tea.


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