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Belgian Lemon Tea Cake

This lovely tea cake looks as if it is difficult to make, yet it is really quite easy. Present it on a lovely platter and share it with family and friends. They will be impressed.

Course Dessert, Snack
Cuisine Belgian
Keyword belgian lemon tea cake, delicious, easy, gluten free, lemon cake, simple, sweet
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 374 kcal
Author Alexandra

Ingredients

Cake

  • 1 cup self-raising flour I used Orgran Gluten Free SR Flour
  • 1/2 cup caster sugar super fine
  • 60 g butter
  • 1 large egg lightly beaten

Filling

  • 1/2 cup lemon juice strained
  • 1/2 cup caster sugar super fine
  • 1 egg lightly beaten
  • 60 g butter chopped

Instructions

  1. Preheat your oven to 180 Degrees C (350 F)

    Grease and line the base and sides of a 17cm/6.5” spring-form tin* with non-stick baking paper.

  2. Add flour, sugar, butter and lightly beaten egg to the bowl of a food processor fitted with the steel blade.

    Pulse until the mixture just starts to come together.

    Don’t process until the mixture forms a ball of dough, you want it to still be a little crumbly.

    Tip the mixture onto some cling wrap.

  3. Divide the mixture and gently press 2/3 into the base of the prepared tin, reserving the remaining 1/3.

  4. Make the lemon curd as per the instructions below. Pour the hot lemon curd onto the cake base.

    As evenly as possible, crumble the remaining mixture over the top of the curd.

  5. Bake until golden brown, about 30 minutes.

    Remove from the oven and cool completely in the pan.

  6. Gently remove the side of the spring-form tin.

    Remove the baking paper, place the cake on a serving platter and dust the tea cake with icing/confectioners’ sugar.

    Lovely served on its own, or with a dollop of cream.

Lemon Curd Filling

  1. Place all filling ingredients in a saucepan.*

  2. Over a low heat, stir until the butter has melted and the curd thickens, just below boiling point.

    Don’t be tempted to use high heat to make the process quicker; you will end up with scrambled egg.

Recipe Notes

*You can also use regular wheat flour for this recipe.

*My tin was about 18.5 cm/7.25” – slightly smaller may be preferable, but I still had enough cake mixture for that size tin.  

*The curd is very simple to make. This curd does not require a double boiler as many recipes do. However, it does mean that you must cook it over a low heat. 

Nutrition Facts
Belgian Lemon Tea Cake
Amount Per Serving
Calories 374 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 101mg34%
Sodium 166mg7%
Potassium 63mg2%
Carbohydrates 49g16%
Sugar 33g37%
Protein 4g8%
Vitamin A 585IU12%
Vitamin C 7.8mg9%
Calcium 17mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.