Delicious Lemon Tea Cake
Brighten up your day with this irresistible Lemon Tea Cake, a sweet and tangy treat that’s perfect for any occasion! This moist and fluffy loaf combines the vibrant flavors of fresh lemon juice and zest with a buttery, tender crumb, making it an ideal pairing for your morning coffee or afternoon tea. Topped with a luscious lemon glaze that adds the perfect balance of sweetness and zing, this cake is as beautiful as it is delicious. Simple to prepare with just 15 minutes of prep, and baked to golden perfection in under an hour, it’s a crowd-pleasing dessert or snack that’s sure to impress. Serve it as a refreshing summertime dessert, or enjoy it year-round for a citrusy burst of sunshine in every bite. Perfect for lemon lovers, quick bread enthusiasts, and those searching for an easy, dazzling dessert recipe!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter (softened)
- 2 Large eggs
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 0.5 cups Whole milk
- 1 cups Powdered sugar (for glaze)
- 2 tablespoons Fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring they are fully incorporated. Then, stir in the lemon juice and lemon zest.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
Once the cake has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides. Let the glaze set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
2794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 423.8 g | 154% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 278.4 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 274 mg | 21% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 591 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
