Lemon Tea Cake

Closeup of a glazed lemon tea bread on a white plate with lemons and white flowers around it.

This light and lemony tea cake is the perfect treat when you’re craving something not-too-sweet with your afternoon tea or morning coffee. It’s easy to make, bright and buttery, and won’t leave you feeling weighed down.

Course Muffins & Scones

Cuisine American

Keyword lemon tea cake, tea cake

Prep Time 20

Cook Time 1

Additional Time 30

Total Time 1 50

Servings servings

Calories 299kcal

Author Laura Bashar | Family Spice

Ingredients

1 ½ cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter softened
1 cup granulated sugar
2 large eggs
½ cup milk
3 tablespoon grated lemon zest divided
1 cup powdered sugar
2 tablespoon lemon juice
1 tablespoon granulated sugar

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Instructions

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.

Notes

Serving Suggestions: Great with oranges, too!

TO STORE: You can store any leftover cake at room temperature on the counter if covered with foil or plastic wrap. It will keep like this for up to 3 days. It will last longer in an airtight container in the refrigerator for up to a week.

TO FREEZE: You can also freeze cake. Wrap in foil or plastic and freeze for up to 4 months.

Nutrition