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)
Preheat oven to 350°. Prepare an 8x4 loaf pan with desired Pan Prep Method.
Whisk together flour, baking powder, baking soda and salt, set aside.
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.
On low speed, add flour mixture alternating with buttermilk, beginning and ending with the flour mixture.
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.