Lemon Tea Cakes

Delicious and simple lemon tea cakes that will glisten and shine as an afternoon tea delight

Jump to recipe Shop ingredients
  • Prep 20 min
  • Bake 40 min
  • Total 1 hr
  • Serves 6
  • Level Beginner
  • Oven 180 °C conv.

These little lemon and poppy seed loaves are finished with Neutral Cold Glaze from Polen Food Oceania. It is a clear, spreadable gel that goes on straight from the pail with no heating. Whip it smooth and brush it over the cooled cakes for a glossy, protective coat that holds the lemon slices in place without masking the citrus flavour.

Polen Food Oceania polenfood.com.au

Desserts

Lemon Tea Cakes

Delicious and simple lemon tea cakes that will glisten and shine as an afternoon tea delight

  • Prep 20m
  • Bake 40m
  • Total 1h
  • Serves 6
  • Level Beginner
  • Oven 180 °C conv.

The recipe

Lemon Tea Cakes

Method

  1. Preheat the oven to 180°C.

  2. Lightly grease a 6 bar mini loaf pan.

  3. Combine the poppy seeds and warm milk in a bowl and set aside for 15 minutes.

  4. Place the caster sugar, eggs, flour, butter, lemon rind, Vizyon Lemon Concentrate Paste along with the poppy seed & milk mixture into an electric mixer.

  5. 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

  6. Turn out the loaf pans onto a wire rack that has a drip tray underneath and allow to cool.

  7. Once completely cooled, place lemon slices on top of the mini loaves. Whip the Vizyon Neutral Cold Glaze in a bowl until smooth (no heating needed), adding a little water if you want a thinner coat, then brush or spread it over the cakes and lemon slices.

Equipment

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

Chef’s tips

  • Neutral Cold Glaze needs no heating. Whip it in a bowl until smooth before using so it brushes on evenly without streaks or lumps.
  • For a thinner, more even coat, whip in a little water a teaspoon at a time until you reach the texture you want. Too much water and the glaze will run off rather than cling.
  • Make sure the cakes are completely cool before glazing. Any warmth will soften the gel so it slides off and pools in the drip tray instead of setting as a clear, glossy layer.
  • Keep the opened pail tightly closed in a cool, dry place (below 25°C).

Find this recipe, and everything you need to make it, at polenfood.com.au/recipes/lemon-tea-cakes/

Lemon Tea Cakes

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