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  • Tasmanian Butter Co's Lemon Tea Cake - with buttermilk For the cake: 150g of Tasmanian Butter Co. cultured sea salted butter, softened (the butter must be very soft for maximum fluffiness) 1 tsp vanilla essence 3/4 cup sugar 2 free range eggs 11/2 cups standard flour 3

  • 3 free-range eggs 130g of sugar 200g of plain flour 10g of baking powder 1  lemon, finely grated zest only 20g of honey 4tbsp of milk 200g (1 block) of cultured butter, melted and cooled icing sugar, for dusting Beat the eggs with the sugar until pale and frothy. Put