These easy-to-make small cakes are relatively soft and yummy. It has a slight hint of sweet flowery scent and an aftertaste lavender flavor. You may like to dust a little icing sugar on top of the cake if you prefer a sweeter taste. It is best to serve them warm accompanied by a good cup of tea.
Lemon Lavender Teacake
Prep time
Cook time
Total time
Author: Ann Low
Serves: makes 8
Ingredients
- 150g self-raising flour
- 80g sugar
- 125g butter, softened
- 2 large eggs, lightly beaten
- 1 tsp lemon juice
- grated zest of 1 lemon zest
- 3 tsp dried lavender
- 2 tbsp sour cream
Instructions
- Preheat oven to 180 deg C,
- Beat butter and sugar until light and fluffy at medium speed,
- Use low speed and slowly add in beaten eggs until mixture incorporated and add in lemon juice, mix well.
- Sift self-raising flour into the batter in 3 batches and fold well with a rubber spatula.
- Add in sour cream, fold well and lastly add dried lavender into it, mix well again.
- Spoon batter mixture into piping bag and pipe into 8 mini cupcake liners to ¾ full.
- Then bake in the preheated oven for about 25 minutes or skewer inserted comes out clean.
3.5.3226
柠檬薰衣草小蛋糕
材料：
- 150克 自发面粉
- 80克 细砂糖
- 125克 牛油，温室
- 2个 大鸡蛋，打散
- 1茶匙 柠檬汁
- 1粒 柠檬皮屑
- 3茶匙 干薰衣草
- 2汤匙 酸奶
做法：
- 预热烤箱至摄氏180度。
- 用电动搅拌器以中速度将牛油和糖打至松发。
- 慢慢的倒入蛋液搅打至均匀，加入柠檬汁，拌匀。
- 将自发面粉分3次筛入蛋糊粒，用橡皮刮刀拌匀。
- 加入酸奶拌匀，最后拌入干薰衣草，拌均匀即可。
- 把面糊倒入裱花袋内，挤入8个小纸杯至3/4满。
- 送入预热烤箱烤约25分钟或牙签插入蛋糕内部，拔出没有粘糊，就表示熟了。
**蛋糕有薰衣草淡淡的自然清香，温热时吃最美味。
This post is linked to Little Thumbs Up event: July – Tea
organized by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY
