Rich cinnamon tea cake





250g unsalted butter, melted

½ cup + 1 Tbsp (150g) caster sugar

2 eggs

finely-grated zest of 2 lemons

2 tsp ground cinnamon

½ cup + 1 Tbsp (150ml) cream

1½ cups (225g) self-raising flour

melted butter, cinnamon sugar and whipped cream, to serve


1. Combine the butter, sugar, eggs, lemon zest and cinnamon in a bowl and whisk until smooth. Fold in the cream, then whisk in the flour.

2. Spoon into a well-greased Décor® Microsafe™22cm/8.6″ Cake Tray, then microwave on full power for 5 minutes. Allow to stand for 10 minutes, then invert to turn out. Brush with melted butter, dust with cinnamon sugar, then serve with whipped cream.

Tip: To make a tiered cake, repeat step one and two to make a second cake, then stack the cakes together.