What is Christmas without a Christmas cake? I love Christmas cookies but only a cake can be the star of a Christmas dinner dessert table. This cake is light, flavorful and so Christmassy. It reminds me of a white Christmas. As most of you already know, I love lemon cakes. What makes this one special is the addition of Earl grey tea from TeaBox.
- 2 cups all purpose flour (maida)
- 4 tea-spoons baking powder
- 1 + 1/2 cup caster sugar
- 1 cup vegetable oil
- 4 eggs
- 1 tsp vanila extract
- 1/4 cup milk
- 2 Earl Grey tea bags
- zest of 1 lemon
- 1 cup whipped cream
- 1 cup shredded coconut
- white chocolate trees, to decorate
- Lightly brush your 9″ cake pan butter and dust with all purpose flour. Line with parchment paper. Pre-heat your over to 180C.
- Bring the milk and the tea bags to a boil and let it cool.
- In a medium bowl, combine all purpose flour, lemon zest and baking powder. Whisk until well combined.
- In a large bowl, beat sugar and oil until the mixture becomes light and fluffy, for about 3-5 minutes.
- Add eggs, one by one, mixing well after each edition. Beat in vanilla extract.
- Now add the dry ingredients to the wet ingredients in three batches, alternating with milk. Do not over mix. Bake at 180C for 30-40 minutes.
- Once the cake has cooled completely, top with whipped cream and cover with shredded coconut. Decorate with white chocolate trees.