Lemon Tea Cake
Bright, zesty, and utterly irresistible, this Lemon Tea Cake is the perfect balance of citrusy flavor and tender texture, making it an ideal treat for any occasion. With generous bursts of fresh lemon juice and aromatic zest folded into a buttery, moist crumb, this cake is a sunshine-filled delight that pairs wonderfully with a warm cup of tea or coffee. A drizzle of tangy lemon glaze adds the final touch, creating a sweet-tart finish that melts in your mouth. Ready in just about an hour, this recipe is as simple as it is satisfying, featuring pantry staples like all-purpose flour, eggs, and milk for a hassle-free baking experience. Whether you're hosting a brunch, looking for an afternoon pick-me-up, or wanting a light dessert, this Lemon Tea Cake is your go-to option for a crowd-pleasing classic with a refreshing citrus twist.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 0.5 cups milk
- 0.5 cups powdered sugar (for glaze)
- 1.5 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it with aluminum foil in the last 10 minutes of baking.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
Once the cake is completely cooled, drizzle the lemon glaze over the top. Let the glaze set before slicing and serving.
Enjoy your Lemon Tea Cake with a warm cup of tea or coffee!
Nutrition Facts
Calories |
2565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 364.6 g | 133% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 219.7 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 278 mg | 21% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 645 mg | 14% | |
*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.
