This beautiful lemon myrtle tea cake recipe has a delicate citrus taste and sweet scent Packed with flavour using the leaves of the native lemon myrtle to infuse the cake with a sweet aroma and delicate taste, it makes an ideal addition to your afternoon tea.
Lemon myrtle leaves are lemon scented and edible. The lemon scent and taste is sweet with no sour understones that comes with citrus making this lemon myrtle tea cake an ideal substitute for lemons.
This particular cake is a traditional simple no fuss tea cake made with traditional Australian ingredients.
I have noticed, Australian sweets are gaining popularity and so naturally Lemon myrtle leaves are also increasingly becoming available at speciality stores. If you cannot source fresh leaves or dried leaves though, you could use lemon myrtle doTERRA oil. Substitute the four lemon myrtle leaves with 4-6 drops of lemon myrtle doTERRA oil.
- 175g butter softened
- 1/4 cup caster sugar
- 2 tbspns sugar
- 2 eggs
- 2 green tea bags
- 4 lemon myrtle leaves
- 2 cups Self Raising Flour
- 1 cup water
Cream Cheese Frosting
- 250g Cream Cheese softened
- 1/4 cup sugar
- 1 lemon myrtle leaf
Boil water, tea bags and crushed myrtle leaves together and allow to steep 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 together, then add remaining infusion and flour.
Line a small 15 cm cake tin and pour cake mix. Level evenly, and bake for 20 - 24 mins in moderate fan forced oven temparature. Test with a skewer, it should come out clean when ready.
Allow cake to cool completely on a wire rack.
Add sugar and lemon myrtle leaf into a mortar and pestle, and grind the leaf and sugar together. Remove leaf.
Beat sugar and cream cheese for 2 minutes.
The cream cheese has to be softened first.
Top the cooled cake with frosting.
Butter should be soft to touch, hold its shape and when pierced with a knife or skewer hold give no resistance.
If you like your cake on the sweet sidem add an extra 1/4 cup of caster sugar.
Substitute green tea with earl grey tea if you prefer.
If you would like to use doTERRA lemon myrtle Essential Oils, substitute the four leaves with four drops of the doTERRA essential oil. For the cream cheese, one drop is adequate to infuse the cream cheese frosting.
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Amount Per Serving: Calories: 309 Total Fat: 20g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 83mg Sodium: 422mg Carbohydrates: 29g Fiber: 2g Sugar: 11g Protein: 5g
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This is a lovely recipe using lemon myrtle.