• Chef Michelle

Lemon Tea Cake

This recipe screams summer! With a light texture and lemony flavor, its the perfect addition to any outdoor picnic or afternoon tea.

Lemon Tea Cake Recipe Recipe | Yield: 1 loaf


  • 1 1/2 cups (180g) All-purpose Flour

  • 1/2 teaspoon (2g) Baking Powder

  • 1/4 teaspoon (1.25g) Baking Soda

  • 1/4 teaspoon (1.25g) Salt

  • 1/2 cup (113g) Unsalted Butter (room temperature)

  • 1 cup (200g) Granulated Sugar

  • 3 (150g) Eggs (room temperature)

  • 1 teaspoon (5g) Lemon Extract

  • 1/2 teaspoon (2.5g) Vanilla Bean Paste

  • 1 Lemon, zest and juiced, divided

  • 1/3 cup (80g) Buttermilk (room temperature)

Preparation Steps:

Step 1:

Preheat oven to 350°. Prepare an 8x4 loaf pan with desired Pan Prep Method.

Step 2:

Whisk together flour, baking powder, baking soda and salt, set aside.

Step 3:

Using hand mixer or stand mixer fitted with paddle attachment, beat butter and sugar until light and airy (approx. 3-5 minutes). Add eggs, 1 at a time, beating in between additions followed by extracts, zest and 2 tablespoons of the juice.

Step 4:

On low speed, add flour mixture alternating with buttermilk, beginning and ending with the flour mixture.

Step 5:

Pour into prepared pan and bake approximately 50-60 minutes or until center springs back when lightly pressed.

While cake is baking prepare icing - Combine 1 cup (120g) Powdered Sugar, 1 tablespoon Lemon juice and 1 tablespoon Heavy Whipping Cream. Whisk until smooth. Add additional cream as needed for desired consistency. Pour over cooled cake.

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