Pax’s Lemon Crunch Tea Cakes

Preparation info

  • Difficulty


  • Makes


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This cake is part of the afternoon tea available at Pax Guest House (see photo), a serene hotel set on the grounds of a Benedictine monastery in the hills above the city of Tunapuna. While regular tea service includes a nice variety of sandwiches, cakes, and teas, the silver tea service is not to be missed. If you ever get to Trinidad call ahead to make a reservation and I suggest requesting the back verandah.



  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup sugar
  • 2 eggs
  • Finely grated zest of 1 lemon
  • cups self-rising flour, sifted
  • ¼ cup whole milk


  • 3 tablespoons freshly squeezed lemon juice
  • ½ cup sugar


Preheat the oven to 350°F and place cupcake liners in a standard-size 12-cup or two 6-cup muffin tins. Lightly spray the cupcake liners with nonstick cooking spray.

Make Cake

Cream the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 30 seconds after each addition. Stir in the lemon zest. Gently fold in the flour in four additions, alternating with the milk.

Divide the batter evenly among the muffin cups, filling each cup three-quarters full. Bake for 50 minutes, or until the tops are golden and a cake tester comes out clean.

Make Topping

While the cakes are baking, combine the lemon juice and sugar in a bowl for the topping. When the baked cakes are removed from the oven, immediately spoon the topping over the hot cakes and then allow them to cool completely. Serve with Darjeeling tea.