Easy to make and wonderfully soft, these beautiful lemon butter teacakes are a perfect tea-time treat.
Ingredients
- 65g butter, softened
- 1/2 cup caster sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup self-raising flour, sifted
- 1/3 cup milk
- 4 1/2 tablespoons lemon butter
Topping
- 10g butter, melted
- 2 teaspoons caster sugar
Method
- Step 1Preheat oven to 180°C/160°C fan-forced oven. Line 10 holes of a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
- Step 2Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. Stir in half the flour, then half the milk. Repeat with remaining flour and milk, adding 2 tablespoons lemon butter. Spoon mixture into prepared cases. Top each with 1 teaspoon remaining lemon butter.
- Step 3Bake for 15 to 20 minutes or until golden and firm to touch.
- Step 4Brush hot cakes with butter. Sprinkle with caster sugar. Cool. Serve.
- Vegetarian
Nutrition
800 kj
Energy
7.7g
Fat Total
4.6g
Saturated Fat
0.5g
Fibre
2.4g
Protein
41mg
Cholesterol
168mg
Sodium
28.2g
Carbs (total)
All nutrition values are per serve
Notes
Cover the cakes loosely with foil during the cooking if over-browning.
The cakes are best made on the day they’re served. Serve warm or cold.
You can serve the cakes with pure cream, double cream, warmed custard or vanilla yoghurt.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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