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.

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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.
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.

 

Blueberry and Lemon Loaves

Now for those of you who have seen our recipe for Blueberry and Lemon cupcakes, this is not a repost. It is just a fact we love the combination of blueberries and lemon together! We love them so much we bought a dwarf lemon tree and also a blueberry bush the other weekend. These Blueberry and Lemon Loaves are just so easy and tasty you have to give them a try.

It is currently blueberry season in Australia and at the moment and we cannot resist the punnets when we are at the shops or markets. As a result, we have ended up with an abundance of blueberries in the fridge! For those of you who know Brooke is a fan of all things lemon, there are always a couple of lemons in the fruit bowl as well making this simple recipe a perfect treat to make on a lazy weekend.

This recipe is courtesy of Live Well Bake Often and is made as one loaf. However, due to time restrictions, we decided to make this into 8 small loaves, which for the two of us works perfectly for a snack to take to work during the week.

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Tasty Blueberry and Lemon Loaves – Recipe Instructions

Blueberry and Lemon Loaves
 
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Blueberry and Lemon Loaves perfect for a snack to take to work during the week.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • 2 cups all-purpose flour + 1 tablespoon, divided
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ cup. vegetable oil
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1 cup granulated sugar
  • 1 cup plain greek yogurt (or sour cream)
  • Zest & juice of 1 lemon
  • 1 cup blueberries
  • Lemon Glaze
  • ¾ cup icing sugar
  • 1-2 tablespoons fresh lemon juice
Instructions
  1. Preheat oven to 180°C. Spray a 9x5 loaf pan or small 8 loaf tin with cooking spray and set aside.
  2. In a small bowl, toss the blueberries with 1 tablespoon of the flour and set aside (this helps to prevent the blueberries from sinking).
  3. In a large bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
  4. In a separate bowl, mix together the oil, vanilla, eggs, sugar, greek yogurt, lemon zest, and lemon juice.
  5. Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.
  6. Lightly fold the blueberries into the batter.
  7. Pour batter into prepared loaf pan and bake for 15- 20 minutes. The loaves will be finished when a skewer inserted into the center comes out clean.
  8. Once loaves are finished, remove from oven and allow to cool for about 10 minutes in the baking tin. Remove from baking tin and transfer to a wire rack to cool completely.
  9. Once loaves are cool, whisk together the icing sugar and lemon juice. Start with half the lemon juice and whisk well. If your mixture is too thick, slowly add the rest of the juice.
  10. Using a spoon, drizzle the glaze on top of your loaves. The glaze should harden up a little more after about 15-20 minutes

 

Sweet Potato Hummus

I love snacking. It’s one of my favourite past times. If I am watching the footy, a movie, or if friends are coming over, there must be snacks. Chips and dips are always a crowd pleaser and so easy. Now I do love guacamole, but this recipe for healthy sweet potato hummus with its spicy flavour is definitely one of my new favourites.

Hummus is so easy to make and for some reason, it can be an expensive dip in the shops, even though it uses low-cost ingredients. To add a little sweetness and colour to our recipe we use roasted sweet potato. Sweet potatoes are great as they are full of beta-carotene, are low-gi and work great with spices like cumin and ground coriander.

To make this recipe we use a basic hummus recipe and spiced it up using cumin, coriander, and smoked paprika along with the roasted sweet potato. After roasting the sweet potato first, simply add this to the remaining ingredients, blitz in the food processor and voila! Homemade sweet potato hummus!

We usually serve the sweet potato hummus with crackers, some fresh vegetables or if we have some time, some of Brooke’s homemade green onion flat bread!

If you are looking for other dips and spreads then check out our Basil Pesto Recipe or Simple Guacamole Recipe.

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Healthy Sweet Potato Hummus – Recipe Instructions

Sweet Potato Hummus
 
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Sweet potato hummus made with cumin, coriander and smoked paprika along with the hero ingredient roasted sweet potato.
Author:
Recipe type: Snack
Cuisine: Greek
Serves: 10
Ingredients
  • 1 can of chickpeas, washed and drained
  • 400g sweet potato, roasted
  • 3 -4 tbsp olive oil
  • 1 lemon, zest and juice
  • 2 tbsp tahini
  • 2 cloves garlic, peeled
  • 1½ tsp cumin
  • 1 ½ tsp smoked paprika
  • 1 ½ tsp ground coriander
  • ground sea salt, to taste
Instructions
  1. Preheat oven to 180 °C. Bake the sweet potato in the oven for 45 minutes to an hour. Once the sweet potato is golden and soft in the middle it is ready. Allow to cool.
  2. In a food processor, combine remaining ingredients with cooled sweet potato and puree. Scrap down the sides of the food processor as you go. You can thin the hummus with a little water if necessary. If you are sensitive to spice, season gradually.
  3. Serve fresh, or refrigerate in an airtight container, up to 1 week. Serve with crudités or crackers.

 

Easy Lemon Curd Recipe

The other week, Brooke and I had an amazing dinner at Clarke’s of North Beach. To finish off the night we were served an incredible deconstructed Lemon Meringue Pie and Lemon Pudding. The pie embodied everything there is to love about lemon desserts. The lemon filling was tangy, and the sweet meringue balanced the sharpness of the lemon beautifully. This delightful lemon dessert set the wheels of inspiration in motion for us to attempt making our own easy lemon curd recipe at home.

With an abundance of lemons we had at the house which had been given to us from some friends it was decided we must make lemon curd!

When making lemon curd (or any lemon dessert) always try and use home grown lemons. Yes, the ones in the shops look amazing, but they have nowhere near enough flavour! That’s the best piece of advice we have for anyone attempting to make their own lemon curd.

When thickening the curd, you want it to be thick enough to coat the back of the spoon or whisk. This super easy lemon curd recipe is something anyone can master at home.

If you are looking for something to go with your lemon curd on then try our cranberry and apricot hot cross buns.

Easy Lemon Curd Recipe Ingredients
Easy Lemon Curd Recipe Whisk
Easy Lemon Curd Recipe
Quick and Easy Lemon Curd Recipe

Easy Lemon Curd – Recipe Instructions

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Easy Lemon Curd Recipe
 
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When making Lemon curd (or any lemon dessert) always try and use home grown lemons. Yes, the ones in the shops look amazing, but they have nowhere near enough flavour!
Author:
Recipe type: Spread
Cuisine: British
Serves: 4
Ingredients
  • 2 eggs, plus 2 egg yolks
  • ¾ cup (165g) caster sugar
  • ⅓ cup (80g) chilled unsalted butter
  • Zest and juice of 2 lemons
Instructions
  1. Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat.
  2. Add the butter, juice and zest and whisk continuously until thickened.
  3. Strain through a sieve into a bowl or jar. The curd will continue to thicken as it cools. Lemon curd will keep for two weeks in the fridge when covered.
Notes
If you get little white bits in your butter, it is just the egg whites. Your lemon butter will still be fine, once you have strained it.