A Refreshing Lemon Tea Cake

This refreshing lemon tea cake is a moist and delicious treat that is perfect with your afternoon cup of tea or morning cup of coffee.

It seems that this world is broken into two sides: You are either a coffee person or tea. I love the smell of coffee and I love the hint of coffee in my brownies or cakes. But I HATE the taste of a cup of coffee. GASP!

Every morning I sit down and enjoy my morning tea. I have added cutting back on sweets to my never-ending list of new year’s resolutions. But I long for a scone, muffin or sweet bread to savor with my lovely cup of tea.

Why you have to try this recipe

My family loves lemons. We are blessed to have lemon tree in our yard. Lemons wake up the senses and are frequently used to cleanse the palate. I personally love the smell of lemons and I love my lemon tree.

We use lemons in many, many ways. My kids can’t live without lemon juice in their homemade chicken noodle soup. We use our fresh lemons to make limoncello. My favorite way to use lemons? Why baking of course.

From blueberry lemon bars to my lemon loaf cake, lemons are incredible in all kinds of sweet dishes. And this lemon tea cake is equally delightful.

I made several loaves to give as gifts during the holidays. I kept an extra loaf for my family and I to enjoy. It is such a refreshing and delicious cake to enjoy with your tea, or coffee – or whatever beverage that suits your fancy!

Ingredients you need

• Lemon: You will need the zest and juice from one lemon.
• Butter: I bake using unsalted butter. Always bring it to room temperature so it is softened and ready to mix.
• Egg: Use large eggs in this recipe and bring them to room temperature before mixing.
• Milk: I usually have full fat milk in my refrigerator, but you can use low fat or a nut milk instead.
• Pantry staples: all purpose flour, granulated sugar, powdered sugar, baking powder, salt

Step-by-step directions

1. Using a stand mixer with a paddle attachment cream butter, then mix in sugar and beat until light and fluffy.

2. Add eggs, one at a time, beating until well incorporated.

3. In a medium bowl whisk together flour, baking powder and salt. Set aside. Add half of the dry ingredients to the butter mixture.

4. On low speed, mix in the milk.

5. Add the remaining half of the dry ingredients to the butter mixture and lemon juice and zest then mix until just combined. Do not over mix.

6. Apply non-stick spray to a 8″x 4″ loaf pan, and pour batter inside. Bake the tea cake at 350ºF in oven for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.

7. Let the tea cake rest in the pan for 10 mins., then turn out onto a cooling rack to cool completely.

8. When tea cake has cooled, in a small bowl mix together powdered sugar and lemon juice until smooth. Spoon glaze over the top of the cake, allowing the excess to drip down the sides.

9. In a small bowl stir remaining zest and some sugar together. Sprinkle sugared lemon peel over the top of the cake.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

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