Tetley Lemon Infused Sheet Cake With A Black Current Glaze

CREDITS

Recipe & Pictures Credits: @ataleofsauceandspice

INGREDIENTS

1+⅔ cups cake flour ¼ cup corn flour ¼ teaspoon salt 1½ teaspoon baking powder ½ teaspoon baking soda ¾ cup plain greek yoghurt ¼ Cup freshly squeezed lemon juice 1 tea bag lemon flavoured @tetleyteasa 1 teaspoon vanilla essence 1¼ cup sugar zest from 3 large lemons ¾ cup softened unsalted butter 3 eggs
Black Current Glaze 2 cups icing sugar 4 tablespoons fresh lemon juice Few drops black current essence (optional)

METHOD

In a bowl, sift together the cake flour, corn flour, salt, baking powder, and baking soda. Mix well and set aside.
In a small bowl, add the freshly squeezed lemon juice and Tetley lemon tea bag, mix and let steep for 5 minutes, and remove the tea bag squeezing out all the tea flavours, Add this tea infused lemon juice to a jug along with yoghurt and vanilla essence, whisk together, and set it aside.
In a bowl of a stand mixer, whisk together the lemon zest and sugar on low speed until nice and aromatic. Add in the softened butter and beat until light and pale in colour. Add in the eggs one at a time, beating well after each addition. Beat until well incorporated. Now add the flour mixture and the yoghurt mixture in 3 parts, alternating between the two. Mix on a very low speed. Mix until the batter is nice, smooth, and thick. Do not over mix. You may do this step by hand with a rubber spatula, too.Pour the batter into the prepared cake tray. Bake in a preheated oven at 170°C until 15-46 minutes or until a skewer comes out clean. Pour the icing over the cake while the cake is still hot. Let it set and cool completely before serving. Decorate with fresh berries, lemon slices, and a sprig of mint. Enjoy.

POSTED ON

10 Aug 2023

WOULD YOU LIKE TO ?

COMMENTS