It’s that time of year again—garden parties, BBQs, the odd G&T, and a liberal slathering of factor 30. If you’re searching for a show-stopping summer bake to impress your guests, look no further.

Our Raspberry & Lemon Verbena Tea Cake is fruity, gently citrusy and just the right amount of sweet. Even better, it’s deceptively easy to make.

What is Lemon Verbena?

Native to South America, lemon verbena is a tall, perennial shrub prized for its bright, citrusy aroma and soothing benefits. Crush the leaves and you’ll release an uplifting lemon scent perfect for infusions, herbal teas and salads.

Steeped in boiling water, lemon verbena tea is known to:

• Aid digestion
• Help calm anxiety
• Support sleep

In this recipe, it lends a fresh twist that pairs beautifully with tart raspberries.

Raspberry & Lemon Verbena Tea Cake Recipe

Ingredients

• 100g ground almonds
• 100g coconut flour
• 1 tbsp baking powder
• 6 eggs
• Zest of 3 lemons
• 100g raspberries
• Small handful fresh lemon verbena or lemon balm leaves (optional)
• 150g caster sugar
• 100ml oil or melted butter

Method

1. Preheat your oven to 180°C (160°C fan).
2. Grease or line a 2lb loaf tin.
3. In a mixing bowl, combine the coconut flour, ground almonds and baking powder.
4. In a separate bowl, whisk the eggs, sugar, lemon zest and oil or butter until smooth.
5. Stir the wet ingredients into the dry until fully combined.
6. Gently fold in the raspberries and fresh herbs if using.
7. Pour the batter into the prepared tin.
8. Bake for 45–50 minutes, until golden and set.
9. Cool completely before adding the drizzle.

A Note on Coconut Flour

Coconut flour might sound niche, but it works brilliantly in gluten-free baking. If you prefer, you can try swapping it for regular plain flour—though we haven’t tested this version yet.

Lemon Verbena Tea Drizzle

This tea-infused syrup makes the cake extra moist and full of bright, zesty flavour.

Ingredients

• Juice of 3 lemons
• 2g Porter Hill Loose Leaf Raspberry & Lemon Verbena Blend
• 100g caster sugar

Method

1. Add the lemon juice to a small saucepan over low heat.
2. Stir in the loose leaf tea and bring to a gentle simmer.
3. Remove from the heat and let it infuse for 5 minutes.
4. Strain the liquid through a fine sieve.
5. Stir in the caster sugar until dissolved.
6. While the cake is cool, poke a few holes in the top with a cocktail stick.
7. Pour the drizzle over the cake and let it set before slicing.

Tip: Serve with a pot of our Raspberry & Lemon Verbena blend for the ultimate afternoon tea moment.