LEMON TEA CAKE

December 1, 2016 / Lyn Jones / 0 Comments

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Sounds nice!

90g butter
1/2 cup sugar
2 eggs
2 Tab milk
1 cup each SR and Sultana Bran
1/4 cup lemon butter

TOPPING:   Combine –
1 Tab melted butter
1/4 cup each plain flour and sugar
1/2 cup chopped almonds

1.Cream butter & sugar until light and fluffy. Add eggs one at a time.
2.Fold in flour and Bran, alternating with milk.
3.Put into 11×7″ (28cm x 17cm) greased lamington tin, spread lemon butter over top of mixture.
4.Spread topping over lemon and bake 180-190 degrees C for 30 minutes.

#2 eggs#butter#chopped almonds#lemon butter#Sultana Bran