Lemon Tea Syrup Cake

Prep Time
15 mins
Cook Time
40 mins
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  1. Preheat oven to 180°c. Grease a 71/2-cup Bundt tin.                    
  2. Use an electric whisk to beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well between each addition to combine.                    
  3. Stir flour and milk into egg mixture until combined. Transfer batter to tin and bake for 35-40 minutes or until golden and a skewer inserted into centre comes out clean. Stand cake in tin for 5 minutes before turning out onto a wire rack placed over a plate.                    
  4. Meanwhile, to make the lemon tea syrup, stir sugar, lemon peel and 3/4 cup water in a small saucepan over medium heat until sugar dissolves. Increase heat to medium-high and simmer for 10 minutes or until syrupy. Remove from heat, add tea bags and lemon juice and set aside for 5 minutes to steep.                    
  5. Using a fine skewer, poke holes into cake. Slowly pour warm syrup over hot cake. Slice and serve.

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