Lemon and ginger drizzle cake Recipe

A classic afternoon tea loaf cake infused with Nerada Lemon and Ginger Organic Herbal Infusion for an added citrus zing. Just add your favourite cuppa for tea-time bliss.

Serves 8-10


  • 150 gram butter, softened
  • 1 tsp vanilla extract
  • 2 tsp lemon zest
  • 1 cup (220g) caster sugar, plus 1/2 cup (110g) extra
  • 3 eggs
  • 2 cup (240g) almond meal
  • 3/4 cup (110g) self-raising flour, sifted
  • 1 tbs lemon juice
  • 1 Nerada Lemon & Ginger Organic Herbal Infusion tea bag

Lemon glaze:

  • 1 cup (160g) icing sugar, sifted
  • 2 tbs lemon juice


  1. Preheat the oven to 160°C (140°C fan-forced). Grease a loaf pan and line the base with baking paper.
  2. Beat the butter, vanilla, lemon rind and 1 cup (220g) caster sugar with an electric mixer until thick and pale. Beat in the eggs, one at a time, until well combined. Stir in the almond meal and flour. Spread mixture into the prepared pan and smooth the top. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
  3. Meanwhile, infuse the tea bag in 60ml water for 5 minutes. Stir in the extra 1/2 cup (110g) caster sugar to dissolve, then add the lemon juice. Set aside and keep warm.
  4. Prick the surface of the cake all over with a skewer. Pour the lemon syrup over the hot cake. Allow the cake to cool in the pan.
  5. For the glaze, combine icing sugar and lemon juice until smooth. Transfer the cake to a serving plate and drizzle with the glaze.