Summer is finally upon us and with it comes the promise of sunshine, smiles, the prospect of frolicking through a floral meadow wearing a white floaty dress and a wide brimmed hat. Perhaps you’ll be accompanied by an adorable puppy and a smattering of freckles. Maybe you’ll head home fairly quickly because you really fancy making a cake. We may be in the middle of a heatwave here in changeable old Blighty but who knows how long it’ll last? There’s only one thing you can rely on in life and that’s cake. Two things if you count tea. And hey, you know what goes really well together? Tea and cake. Well would you look at that.
In light of this, I paired refreshing Cosy Lemon Green with a sweet lemon icing to create something that tastes like the evergreen optimism of a British Summertime. No one wants to slave away in the kitchen in a heatwave, especially when you don’t know how long it’ll last so luckily for you this recipe is quick and basically fool proof. I made it by hand the good old fashioned way but if you’ve got an electric mixer then you’ll have something fresh and zesty and worthy of eating in a country garden full of flowers in under an hour.
- 4 x Cosy Lemon Green teabags
- 125g butter
- 130g caster sugar
- 2 eggs, beaten
- 210g self-raising flour
- 112ml milk
For the icing:
- 70g icing sugar
- 1 tbsp lemon juice
- Lemon zest to decorate
- Preheat the oven to 180c and grease a small loaf tin with butter. Steep two of the teabags in 50ml boiling water and set aside.
- Cream together the butter and sugar, then beat in eggs, flour, and milk then empty the contents of the remaining two teabags into the mix for good measure.
- Your tea should now be nice and brewed, so pour that in and mix well.
- Pour the cake mix into your loaf tin and pop in the oven for 25 minutes, or until a knife comes out clean in the middle. Take out and leave to cool completely.
- For your icing, mix together the icing sugar and lemon juice until smooth and shiny. Have a little taste and add a little more lemon juice if needed. Then have another taste, and probably another, just to be on the safe side. This was my favourite part.
- Remove the cake from the tin and using a teaspoon, drizzle the icing over the cake in a zig zag pattern until it has all gone and the cake is nicely covered. Sprinkle with lemon zest to finish.
- Put the kettle on, slice, eat outside and pray the sun stays out.