This recipe was inspired by the CSR Raw Caster Sugar packet and anything that has the word moist to describe it, wins my vote every time. I had also been asked by my gorgeous “cousin’, Rachel, to post a recipe that used lemons as she has/had and abundance of them (I’m very envious by the way).
I went with the lazy option and took of a photo of the recipe, rather than type it all out…lazy huh?
It is a really straight forward recipe that turned out beautifully. The actual recipe was for one large tea cake, but I felt like making smaller cakes, so I baked them in the muffin trays for about 15-20 mins, as little individual Moist Lemon and Almond Tea Cakes.
What do you do with your excess lemons? Do you ever turn to an ingredient packet for cooking inspiration?