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Lemon custard tea cakes recipe
Lemon custard tea cakes recipe
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Lemon curd-filled muffin pan cakes - a sweet treat even Nanna would love!
Ingredients:
  • 150g butter, chopped, at room temperature
  • 107.50 gm caster sugar
  • 2 eggs
  • 200g (1 1/3 cups) self-raising flour
  • 84.98 gm milk, at room temperature
  • Icing sugar, to serve
  • 15.00 gm custard powder
  • 10.00 gm caster sugar
  • 193.13 gm milk
  • 82.50 ml lemon curd
  • Grated rind of 1 lemon
Instructions:
  • In a small saucepan, combine custard powder and sugar. Gradually whisk in a small amount of milk until a smooth paste forms, then pour in the rest of the milk. Heat over medium heat, stirring constantly until it comes to a gentle boil. Lower the heat and simmer for 2 minutes. Let it cool completely, stirring occasionally. Finally, mix in lemon curd and lemon rind.
  • Preheat your oven to 180C (160C fan forced) and generously grease a 12 x 1/2-cup-capacity muffin pan.
  • In a bowl, use electric beaters to achieve a pale and creamy texture by mixing together butter, sugar, and vanilla. Add eggs one at a time, beating well after each addition. Then mix in flour and milk until well combined.
  • Divide the mixture evenly among the muffin holes, spreading it slightly up the sides. Fill each hole with custard and top with more batter, ensuring the custard is covered. Repeat for the rest of the muffin holes.
  • Bake for 22 to 25 minutes until golden and puffed. Allow to cool for 5 minutes, then transfer to wire rack. Dust with icing sugar before serving.

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