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Belgian lemon tea cake recipe

When life gives you lemons… you need to make this easy 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.

Enjoy!

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.

luscious Belgian lemon tea cake recipe

Belgian lemon tea cake recipe

uscious Belgian lemon tea cake recipe filling

uscious Belgian lemon tea cake crumble recipe

uscious Belgian lemon tea cake icing

Belgian lemon tea cake recipe

Belgian lemon tea cake recipe instructions

Belgian lemon tea cake recipe
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Cake
Cuisine: Belgian
Serves: 1
Ingredients
Base
  • 1 cup self-raising flour
  • ½ cup caster sugar
  • 60g butter
  • 1 egg, lightly beaten
Filling
  • ¼ cup lemon juice
  • ½ cup sugar
  • 1 egg, lightly beaten
  • 60g butter chopped
Instructions
  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.

 

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.

Ginger Nut Biscuits

Ginger Nut Biscuits Recipe

Ginger Nut Biscuits

Ginger Nut Biscuits

Ginger nut biscuits – Recipe Instructions

Ginger Nut Biscuits
 
Prep time
Cook time
Total time
 
The Ginger Nut or Ginger Snap as it is often referred to in the U.S. is a simple biscuit flavoured with powdered ginger.
Author:
Recipe type: Dessert
Cuisine: English
Serves: 24
Ingredients
  • 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
Instructions
  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.