Lemon Butter Teacake Recipe

50 g

80 g

1/4 cup

2 tablespoons

2

1 1/2 cups

1/4 cup

Lemon Cream Cheese Topping

100 g

1/3 cup

2 tablespoons

Unsalted butter

Cream cheese, softened

Honey

Prepared lemon butter

Eggs, lightly beaten

Self-raising flour

Milk

Cream cheese, softened

Sour cream

Prepared lemon butter, extra

• Preheat oven to moderate 180^oC. Brush a shallow, 20cm round cake tin with melted butter or oil, line base and side with paper, grease paper.
• Using electric beaters, beat butter, cream cheese, honey and lemon butter in small mixing bowl at medium speed until light and creamy.
• Add eggs, beat 1 minute or until just combined.
• Add flour and milk, beat at low speed 1 minutes or until mixture is smooth.
• Pour mixture into prepared tin; smooth surface. Bake for 30 minutes or until skewer comes out clean when inserted in centre of cake.
• Leave in tin 5 minutes before turning onto wire rack to cool.
• To make Lemon Cream Cheese Topping - Using electric beaters, beat cream cheese, sour cream and lemon butter in small mixing bowl until light and creamy.
• Spread the icing over cake using a flat-bladed knife.