Lemon Myrtle Tea Cake

Lemon Myrtle is an Australian native plant. It’s leaves are lemon scented and edible. The lemon scent is sweet with no sour understones that comes with citrus. Have fallen in love with this small sweet smelling bush. A traditional simple no fuss tea cake made with traditional ingredients.

Preparation : 30minutes Cooking Time: 20 mins


175g butter softened

1/4 cup ย caster sugar

2 tbspns sugar

2 eggs

2 green tea bags (1 x ย Earl grey tea bag if you prefer)

4 lemon myrtle leaves

2 cups Self Raising Flour

1 cup water

Cream cheese frosting

250g Cream Cheese softened

1/4 cup sugar


Tip: Always for any cake ensure your ingredients are at room temp.

Boil water, tea bags and crushed myrtle leaves together for 5 minutes. Let it cool.

Beat butter and sugar until light and fluffy.

Add each egg one at a time, beat well between each addition.

Pour 1/2 myrtle infusion ( remove leaves and tea bag ) into mix then add half flour . Beat, then add remaining infusion and flour.

Line a small 15 cm cake tin and pour cake mix. Level evenly, and bake for 20 mins in moderate temp.

Allow cake to cool.

Bear sugar and cream cheese for 2 minutes.

The cream cheese has to be softened first.

Top the cooled cake with frosting.



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