Lemongrass Ginger Loaf Cake

Ingredients (serves 8–10)

• 3 Naugh-Tea Brews Measuring Spoons of Naugh-Tea Brews Lemongrass & Ginger

• ½ cup hot water

• 1 ½ cups self-raising flour

• ½ cup butter (softened)

• ½ cup sugar

• 2 eggs

• ½ cup milk

• Zest of 1 lemon

Method

1. Brew concentrate – Steep in hot water for 5 minutes, then strain.

2. Mix batter – Cream butter and sugar. Add eggs, flour, milk, lemon zest, and cooled tea.

3. Bake – Pour into a greased loaf tin and bake at 180°C for 35–40 minutes.

Serving Suggestion

Serve sliced with a drizzle of lemon icing or dusting of icing sugar.

Tips & Variations

• Add candied ginger pieces to the batter.

• Use orange zest instead of lemon for a twist.

Why You’ll Love It

Moist, zesty, and subtly spiced — a cheeky loaf that pairs perfectly with tea time.