Belgian lemon tea cake recipe

When life gives you lemons… you need to make this easy Belgian lemon tea cake recipe!

Belgian lemon tea cake recipe

One of the single greatest things about spring, in my opinion, is LEMON dessert in all shapes and forms. So enter this new luscious Belgian lemon tea cake. It’s not going to blow the roof of the internet or anything. No bells and whistles and extra fancy things. It’s just a basic lemon curd tea cake – with just the right amount of density and weight, and golden crumbs on top, incorporating that zingy lemon-cake taste. Basic, full of lemony flavour throughout, and so, so good.

So, the lemon tea cake.

Brooke’s mum introduced her to this lovely Women’s Weekly recipe for a Belgian lemon tea cake. It is a delicious tea cake, with a lemon curd filling. It is not a difficult recipe; in fact, it is very simple. In addition I should point out that I could eat the whole thing myself, if allowed. As in, the whole cake. A little piece here, and a little piece there, and three more pieces after that. Next minute it would be gone. It’s that good!

Don’t be daunted by the thought of making lemon curd, it really is quite easy. The cake mix is actually more like a pastry base which you press two-thirds of the mixture into the base of a greased tin and then add the lemon curd – almost like a pie. Finally, sprinkle some of the remaining cake mixture on top. The sweetness of the pastry on top of the tea cake compliments the zingy, lemon curd filling.

This luscious Belgian lemon tea cake looks more complicated than it really is. The cake has a wonderful combination of flavour and texture, and something I crave as soon as I see a tree full of lemons.


If you like this recipe – then check out our other dessert and sweets recipes – like our recipes for no-bake mars bar slice, ginger-nut biscuits, easy raspberry friands, blueberry and lemon loaves or easy banana cake.

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Belgian lemon tea cake recipe instructions

Belgian lemon tea cake recipe
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Basic Belgian lemon tea cake recipe – with just the right amount of density and weight, and golden crumbs on top, incorporating that zingy lemon-cake taste.
Recipe type: Cake
Cuisine: Belgian
Serves: 1
  • 1 cup self-raising flour
  • ½ cup caster sugar
  • 60g butter
  • 1 egg, lightly beaten
  • ¼ cup lemon juice
  • ½ cup sugar
  • 1 egg, lightly beaten
  • 60g butter chopped
  1. Preheat oven to moderate 180c.
  2. Brush a 17cm shallow round tin with melted butter and line the base of the tin with baking paper.
  3. Sift self-raising flour into a bowl, and add sugar and stir well to combine. Add butter and rub in with finger tip until mixture resembles fine breadcrumbs. Make a well in the centre and stir in egg to form a soft dough.
  4. Press ⅔ of the dough into the prepared tin.
  5. Pour over hot lemon curd filling. Crumble small pieces of the remaining dough over the lemon curd filling. Bake for 30 minutes and cool tin.
  6. To make filling – place all ingredients in small pan. Stir constantly over a low heat until the mixture boils and thickens.


No bake Mars bar slice recipe

Warning this recipe is highly addictive! Proceed with caution… This ultra indulgent no bake Mars bar slice recipe is also dangerously tasty. The humble Mars bar slice has been a staple of Australian households for decades.

Do you love chocolate? Caramel? That memory of chocolate crackles at every birthday party you went to as a kid? Then this no bake Mars bar slice recipe is for you!

Mars bar slice is one of those recipes that has been around for years! In fact, the Mars bar first hit Australian shores in the late 1940’s, first being manufactured under licence by another company until Mars opened up their own manufacturing in Ballarat in 1979. No one really knows who created the original Mars bar slice, but one thing is for certain and that is its delicious. The ooey gooey melted mars bars, combined with rice bubbles and a chocolate icing set on top is not only a treat for the kiddies, it is also a treat for the adults!

If like me you’ve always wondered how to make Mars bar slice you will be pleased to know this recipe is so easy to make, requires only four ingredients and did I mention you don’t have to bake it? Perfect-o! This timeless favourite and crowd-pleasing treat is perfect for those time poor and perfect to make for parties or take along to functions. No doubt it will be a hit with all ages!

Simply melt the mars bars in a large pot with a little butter and add the rice bubbles. Filling a square tin with the mixture, top off with a simple Cadbury chocolate icing and allow to set in the fridge! Slice into bite sized pieces or a squares depending on your preference. Voila!

Note – it is encouraged you share the mars bar slice with friends, family or work colleagues otherwise you will end up eating it all if you have no control!

If you like sweet treats then check out these our recipes for chocolate mint fudge, passionfruit marshmallows, pecan slice, apple and rhubarb crumble, florentine biscuits or afghan biscuits.

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Perfect Mars bar slice tips

Like all baking practice and precision with measurement makes perfect! There are many slight variations but follow these tips for the best Mars Bar Slice recipe.

Because this is a four ingredient Mars bar slice and there it is a no-bake slice it is a straightforward process but following these three tips will ensure it turns out perfect every time.

Use quality ingredients

There are only four ingredients, so use the best. Cadbury milk chocolate, real Mars Bars (none of this Moro bar rubbish), Kellogg’s rice bubbles, and quality butter.

Whisk to ensure a super smooth melted mixture

When melting the butter, Mars Bars together over heat, the mixture can be clumpy. Use a whisk to stir the mixture at the end of the melting process for a super smooth result every time.

Use the back of a spoon for an even finish

After pressing the mixture into the tray, use the back of a spoon to flatten the slice evenly on top before putting in the refrigerator to set.

Mars bar slice recipe FAQs

Q. Why does it taste so good?

The combo of rice bubbles combined with melted Mars Bars and butter… all topped with a layer of chocolate creates the perfect combination of flavour and texture. It’s sweet, crunchy airy and soft all at once making it the perfect comfort food.

Q. How many Mars Bars do you need for the slice?

You need 195g of Mars bars which equates to roughly four 53g mars bars or 11 bite size mars bars depending on the region you live in. If you are a Mars Bar lover, it might pay to buy them on the day you plan to make the slice.

Q. How should you store Mars bar slice?

At room temperature is better than refrigeration when it comes to retaining the quality of the flavour. The best way to store them is to line an air tight container with kitchen paper, and place them on top, if you have two layers worth then add another sheet of baking paper in between before seeling the lid. However, if it is hot in your house then best store it in the fridge. It will last at least a week stored in an airtight container in the fridge.

Q. Can you freeze Mars Bar slice?

You could, and I imagine it would be okay for at least month. Because Mars bar slice is so damn tasty I can’t imagine ever needing to freeze it.

Q. How long does Mars Bar Slice last?

If it lasts more than a few days, then you obviously have more will power than us.

No bake Mars bar slice recipe instructions

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No bake Mars bar slice recipe
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Cook time
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Mars bar slice recipe the ooey gooey melted mars bars, combined with rice bubbles and a chocolate icing set on top is not only a treat for the kiddies, and is also a treat for the adults!
Recipe type: Dessert
Cuisine: American
Serves: 20
  • 195g Mars bar chopped (approx. 11 bite sized Mars bars)
  • 75g butter
  • 3 cup rice bubbles
  • 200 g milk chocolate
  1. Line a square 16 inch baking tray with baking paper.
  2. Combine your chopped Mars Bars and butter in a saucepan. Stir constantly over low heat, do not boil. Stir until the mixture is smooth.
  3. Stir in your Rice Bubbles.
  4. Press your mixture evenly into your lined baking tray.
  5. Microwave your chocolate in a small bowl until melted. Use a low setting. Stir every 20-30 secs.
  6. Spread the chocolate nice and even over the slice mixture and refrigerate until set.


Ginger Nut Biscuits

For as long as I can remember my family have been buying ginger nut biscuits. The traditional flavour and tough texture which can withstand a dunking into liquid helped this classic withstand the test of time. While I’m not claiming this recipe is healthy I have recently read about the health benefits of ginger so we have been trying to incorporate it into more and more recipes.

The ginger nut biscuit or ginger snaps as they are often referred to in the U.S. are  simple biscuits flavoured with powdered ginger and usually a variety of other spices, most commonly cinnamon, molasses and nutmeg. They’re fairly spicy biscuits, but the taste develops in your mouth, ending with a wonderful ginger taste. When Brooke makes these biscuits, she uses cinnamon to enhance the spicy flavour, as she is also rather partial to Speculaas, a Dutch spiced shortcrust biscuit.

When baking the biscuits you want them to be a rich golden brown. Cooking for 15 – 20 minutes will leave you with biscuits that are a lovely balance between snap and chew, rather than “teeth-breaking”, like so many store-bought ones. The golden syrup also helps give the biscuit its texture.

The simple ingredients and easy steps make these biscuits the perfect treat to make on a cold winters day to have with a cuppa. Plus your house will smell amazing!

If you love this ginger nut biscuit recipe then be sure to check out our recipes for florentine biscuits, oatmeal raisin cookies, melting moments with jam.

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Ginger nut biscuits – Recipe Instructions

Ginger Nut Biscuits
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The Ginger Nut or Ginger Snap as it is often referred to in the U.S. is a simple biscuit flavoured with powdered ginger.
Recipe type: Dessert
Cuisine: English
Serves: 24
  • 150g butter
  • 250 g sugar
  • 1 tablespoon golden syrup
  • 1 egg
  • 250g flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 teaspoon ground ginger
  • 1 teaspoon cinnamon
  1. Preheat the oven to 180ºC.
  2. Mix together butter and sugar until pale and creamy.
  3. Mix in golden syrup, egg and combined dry ingredients.
  4. Roll into balls, roughly 1 heaped tablespoon and place on lined baking trays allowing enough room for biscuits to spread. Do not flatten.
  5. Bake for 15 to 20 minutes until rich golden brown.