- 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
Ingredients:
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.