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.
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
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.
- 1 ½ cup all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- 3 TBS grated lemon zest, divided
- 1 cup powdered sugar
- 2 TBS lemon juice
- 1 TBS granulated sugar
- Preheat oven to 350ºF.
- In a medium bowl whisk together flour, baking powder and salt. Set aside.
- Using a stand mixer with a paddle attachment cream butter, then gradually mix in 1 cup sugar and beat until light and fluffy.
- Add eggs, one at a time, beating until well incorporated.
- Add half of the dry ingredients to the butter mixture.
- On low speed, mix in milk.
- Add the remaining half of the dry ingredients to the butter mixture, then 1 tablespoon of lemon zest and mix well.
- Apply non-stick spray to a 8"x 4" loaf pan, and pour batter inside.
- Bake tea cake in oven for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
- When the cake has cooled, in a small bowl mix together powdered sugar and lemon juice until smooth.
- Spoon glaze over the top of the tea cake, allowing the excess to drip down the sides.
- In a small bowl stir remaining zest and 1 TBLS sugar together. Sprinkle sugared lemon peel over the top of the cake.
Serving Suggestions: Great with oranges, too!
For Lemon-Almond Tea Bread: Stir ½ teaspoon almond extract into batter. Proceed as directed.
Recipe adapted from Southern Living, October 2004
Amount Per Serving: Calories: 297Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 63mgSodium: 189mgCarbohydrates: 48gFiber: 1gSugar: 32gProtein: 4g
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