Lemon Tea Cakes

Lemon Tea cakes

  Neutral Mirror Glazelemon concentrated pastry paste


Lemon Tea cakes

Lemon Tea Cakes

Delicious and simple lemon tea cakes that will glisten and shine as an afternoon tea delight
Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert, Snack
Servings 6 serves


  • Mixer
  • 6 Bar Mini Loaf Pan
  • Bowl
  • Oven
  • Wire Tray with Drip Rack


  • 50 g Poppy Seeds
  • 135 ml Milk (warm)
  • 220 g Caster Sugar
  • 3 Eggs
  • 300 g Self Raising Flour
  • 135 g Unsalted Butter (softened)
  • 1 Lemon Rind (grated)
  • 15 ml Vizyon Lemon Concentrated Pastry Paste
  • 1 Vizyon Neutral Mirror Glaze
  • 1 Lemon - sliced for decoration


  • Preheat the oven to 180°C.
  • Lightly grease a 6 bar mini loaf pan.
  • Combine the poppy seeds and warm milk in a bowl and set aside for 15 minutes.
  • Place the caster sugar, eggs, flour, butter, lemon rind, Vizyon Lemon Concentrate Paste along with the poppy seed & milk mixture into an electric mixer.
  • Beat on high speed for 5 mins until the mixture is pale and thick. Then pour into the loaf pans and bake for 40 mins
  • Turn out the loaf pans onto a wire rack that has a drip tray underneath and allow to cool.
  • Once cooled, place lemon slices on top of the mini loaves and then brush or pour Vizyon Neutral Mirror Glaze over the cakes.
Keyword Lemon Concentrate, Mirror Glaze, Neutral Glaze

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