• ½ cup (120mL) milk
  • 2 teabags black tea
  • 2 cups (240g) all purpose flour (maida)
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) baking soda
  • ½ teaspoon (2g) fresh lemon zest
  • ¼ teaspoon (2g) salt
  • ¾ cup vegetable oil
  • 2 eggs
  • 1 cup (200g) castor sugar
  • 1 cup (240mL) sweetened whipped cream, to top
  • ½ cup (125g) lemon curd ( recipe HERE)
  • 8-10 blackberries, to top
  1. Pour the milk in a saucepan set over low heat and dip the tea bags into it. Let it heat until the mixture comes to a boil. Set it off heat and let the mixture cool.
  2. Pre-heat the oven to 180*C. Line two 4" round cake pans with parchment paper
  3. In a bowl, whisk together flour, baking powder, baking soda, lemon zest and salt
  4. In a separate bowl, beat vegetable oil and castor sugar at high speed. Bear in the lemon juice.
  5. Add eggs, one at a time and beat well after each addition.
  6. Mix in the milk & black tea mixture
  7. Using a spatula, gently fold in the dry ingredients into the wet ingredients. Mix only until well combined.
  8. Pour the batter into the prepared cake pan. Bake at 180*C for 30-40 minutes or until a skewer inserted into the center comes out clean.
  9. Once the cakes have cooled completely, gently layer them with a generous layerof whipped cream and lemon curd. Decorate with blackberries
Recipe by Bake with Shivesh at https://bakewithshivesh.com/lemon-black-tea-cake/