Best 13 Lemon Tea Cake Recipes

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Indulge in the delightful aroma and taste of a classic Lemon Tea Cake, a timeless treat that combines the refreshing tang of lemons with the comforting warmth of tea. This delectable cake is a symphony of flavors and textures, featuring a moist and tender crumb infused with the vibrant essence of lemon zest and the subtle notes of Earl Grey tea. Each bite offers a perfect balance of sweetness and tartness, leaving you with a lingering taste of citrusy goodness. Discover the secrets behind this beloved recipe, along with variations that elevate the experience even further, such as a decadent Lemon Tea Cake with Raspberry Swirl, a charming Lemon Tea Loaf with Blueberry Glaze, and a gluten-free version that caters to dietary preferences. Embark on a culinary journey as we explore the world of Lemon Tea Cakes, promising delightful moments and cherished memories with every slice.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON TEA CAKE



Lemon Tea Cake image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, softened, plus more for greasing
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Juice and zest of 1/2 lemon
3/4 cup confectioners' sugar
Zest and juice of 1/2 lemon

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch-square pan. Cream the butter and sugar in a medium bowl until light and fluffy, using a hand mixer (about 3 minutes). Add the eggs one at a time while mixing, and then add the vanilla. Sift together the flour, baking powder and salt in a small bowl. Add half the flour to the butter mixture and combine. Add the lemon juice and zest, mix, and add the remaining flour, mixing again to combine. Pour into the prepared pan. Bake until the cake springs back when lightly pressed, about 20 minutes.
  • For the glaze: Combine the confectioner's sugar, lemon zest and lemon juice and mix well. Mix until thoroughly incorporated. Pour over the cake.

LEMON POPPY-SEED TEA CAKE



Lemon Poppy-Seed Tea Cake image

This sweet Mother's Day treat comes to us from reader Angie M. Biggin of Lyons, Illinois. Serve this easy Lemon Poppy-Seed Tea Cake along with other afternoon-tea desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 11

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1 cup sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
2 tablespoons grated lemon zest
1/3 cup fresh lemon juice (from about 2 lemons)
1/4 cup whole milk

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch (8-cup capacity) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds; set aside.
  • In a large bowl, using an electric mixer, beat butter and 2/3 cup sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in two parts and milk in one, beginning and ending with flour mixture.
  • Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. In a medium saucepan, bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissolve sugar; set syrup aside.
  • Remove cake from oven. While cake is still in pan, poke several holes in top with a toothpick. Set aside 2 tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place, right side up, on a platter, and brush all over with reserved syrup. Store, covered, at room temperature for up to 3 days.

LEMON BLUEBERRY TEA CAKE



Lemon Blueberry Tea Cake image

I found this recipe in an old loose-leaf cookbook owned by my great-aunt. I've enjoyed making it for teas and afternoon get-togethers.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 18 servings.

Number Of Ingredients 12

1 cup fresh or frozen blueberries
1-2/3 cups plus 1 tablespoon all-purpose flour, divided
1/2 cup butter, softened
1 cup sugar
2 large eggs
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1 tablespoon grated lemon zest
GLAZE:
1/2 cup sugar
1/4 cup lemon juice

Steps:

  • Toss blueberries with 1 tablespoon flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine remaining flour with baking powder and salt; add alternately with milk to creamed mixture. Fold in lemon zest and berries. , Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 60-65 minutes. , Meanwhile, combine glaze ingredients in a small saucepan. Heat to boiling, stirring until sugar dissolves. Cool cake in pan 10 minutes before removing to wire rack. Brush glaze on top and sides of cake. Cool. To serve, cut into 1/2-in. slices.

Nutrition Facts : Calories 192 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 144mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

ALMOND-LEMON TEA CAKE



Almond-Lemon Tea Cake image

Make and share this Almond-Lemon Tea Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 13

3/4 cup cake flour, sifted
1/2 teaspoon baking powder
1/8 teaspoon salt
5 large eggs
1 teaspoon vanilla extract
3/4 cup almond paste, at room temperature
1 cup sugar
1 cup unsalted butter, at room temperature
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
3/4 cup sugar

Steps:

  • Note: the key to making this cake batter smooth is incorporating the almond paste completely before the eggs are added; the success of the glaze-a pretty crystallized look and a proper set-requires 2 things, the glaze must be made just before it is brushed on the cake, and the cake must be warm from the oven so the sugar and juices can penetrate it properly and form crystals.
  • Position a rack in the lower third of the oven; preheat oven to 350°.
  • Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
  • Make the cake: sift together the flour, baking powder, and salt twice.
  • In a small bowl, combine the eggs and vanilla; whisk just to combine.
  • In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up.
  • This can take up to a minute, depending on how soft and warm it is.
  • Slowly add the sugar in a steady stream, beating until incorporated.
  • If you add the sugar too quickly, the paste won't break up as well.
  • Cut butter into 1 tablespoon pieces.
  • Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute.
  • Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
  • Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
  • With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
  • Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
  • Add in the citrus zest and mix in with a wooden spoon.
  • Finally, add the flour mixture in batches, stirring after each addition until incorporated.
  • Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
  • Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
  • Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
  • Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
  • Brush the entire warm cake with the glaze, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don't attempt to move it).
  • When the cake is cool, transfer it to a serving plate; serve at room temperature.

LEMON TEA CAKE WITH BLUEBERRY-RED WINE SAUCE



Lemon Tea Cake with Blueberry-Red Wine Sauce image

Categories     Cake     Dessert     Bake     Blueberry     Lemon     Red Wine     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 22

Sauce
1/2 cup water
1/2 cup sugar
1/2 cup dry red wine
3 tablespoons fresh lemon juice
1 1/2 tablespoons cornstarch
1 cup fresh blueberries
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Cake
Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
2 tablespoons grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups sifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream

Steps:

  • For sauce:
  • Stir water, sugar, dry red wine, fresh lemon juice and cornstarch in medium saucepan over medium heat until cornstarch dissolves and mixture boils. Add blueberries. Boil until sauce thickens enough to coat back of spoon, stirring constantly, about 5 minutes. Cool 10 minutes. Stir in spices. Cool.
  • For cake:
  • Preheat oven to 325°F. Spray 8-inch square glass baking dish with nonstick vegetable oil spray. Line bottom of baking dish with parchment paper. Spray parchment with vegetable oil spray. Dust dish and parchment with flour. Beat butter and sugar in large bowl until fluffy. Beat in eggs, 1 at a time. Beat in grated lemon peel, lemon juice and vanilla extract. Sift cake flour, baking powder, baking soda and salt into medium bowl. Mix dry ingredients into butter mixture alternately with sour cream.
  • Pour batter into prepared baking pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake on rack 10 minutes. Cut around sides of cake. Turn out onto rack. Peel off paper. Turn cake over. Cool. (Sauce and cake can be prepared 1 day ahead. Refrigerate sauce; wrap cake in aluminum foil and store at room temperature.)
  • Cut cake into triangles; arrange on plates. Spoon sauce over.

LEMON POPPY SEED TEA CAKE



Lemon Poppy Seed Tea Cake image

Make and share this Lemon Poppy Seed Tea Cake recipe from Food.com.

Provided by Kerena

Categories     Dessert

Time 1h25m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

3/4 cup unsalted butter, room temp. plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1 cup sugar
3 large eggs, room temp
2 teaspoons vanilla extract
2 tablespoons lemon zest, grated
1/3 cup fresh lemon juice
1/4 cup milk

Steps:

  • Preheat oven to 350. Butter and flour a 9 x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt and poppy seeds; set aside.
  • In a large bowl, using an electrice mixer, beat butter and 2/3 c sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in 2 parts and the milk in one, beginning and ending with flour mixture.
  • Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. In a medium saucepan bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissole sugar; set syrup aside.
  • Remove cake from oven. While cake is still in pan, poke several holes in top with toothpick. Set aside 2 Tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place right side up on a platter and brush all over with reserved syrup.
  • Store covered at room temperature for up to 3 days.
  • To freeze - wwrap in plastic and then place in a plastic freezer bag. Frezes well up to 3 months. To serve, thaw on counter, unwrapped for 2 hours.

Nutrition Facts : Calories 385.3, Fat 20.6, SaturatedFat 11.8, Cholesterol 126.1, Sodium 212.9, Carbohydrate 45.3, Fiber 1.1, Sugar 25.9, Protein 5.7

GREEN TEA WITH LEMON CAKE



Green Tea with Lemon Cake image

Try this refreshing cake that's lightly sweetened with lemon and perfect for those first sunny days of spring.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 14

1 tablespoon finely ground green tea powder
3/4 cup milk
2 1/4 cups Gold Medal™ all-purpose flour
1 1/3 cups granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup butter, softened
1 teaspoon vanilla
5 egg whites
2 1/2 cups butter, softened
4 teaspoons grated lemon peel
2 to 3 tablespoons lemon juice
6 cups powdered sugar
Lemon peel

Steps:

  • Heat oven to 350°F. Grease bottoms and sides of 2 (9-inch) round pans with shortening; lightly flour. In 1-cup microwavable measuring cup, stir tea powder into milk. Microwave 30 to 45 seconds on High or until warm. Stir until tea is dissolved; cool 10 minutes.
  • In large bowl, beat tea mixture and all remaining cake ingredients except egg whites with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Meanwhile, in medium bowl, beat 2 1/2 cups butter, 4 teaspoons lemon peel and lemon juice with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy.
  • Place one cake layer on cake plate, top side down. Spread with 1 1/2 cups frosting. Top with second layer, top side up. Frost side and top of cake. Decorate as desired with remaining frosting. Garnish with lemon peel.

Nutrition Facts : Calories 870, Carbohydrate 102 g, Cholesterol 130 mg, Fat 9 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 31 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 81 g, TransFat 2 g

TUNNEL OF LOVE LEMON TEA CAKE



Tunnel of Love Lemon Tea Cake image

Make and share this Tunnel of Love Lemon Tea Cake recipe from Food.com.

Provided by Brookelynne26

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

6 ounces cream cheese, softened (not reduced-fat or whipped)
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg
2 1/4 cups unbleached all-purpose flour
1 1/3 cups granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup canola oil
1 tablespoon grated lemon zest
1 1/4 cups buttermilk, divided
2 tablespoons fresh lemon juice
1 cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Grease and flour a 6 to 8-cup bundt pan and set aside.
  • Blend the cream cheese with the 1/4 cup granulated sugar and the vanilla.
  • Scrape the bowl; add the egg and mix well. Set aside while you prepare the cake batter.
  • Sift the flour, the 1-1/3 cups granulated sugar, baking soda, and salt into a mixing bowl; whisk briefly to blend.
  • Whisk in the oil, lemon zest, and about half of the buttermilk until smooth. This first addition will prevent lumps from forming; do not be tempted to pour in all of the liquid at once.
  • Whisk in the remaining buttermilk, mixing only long enough to combine.
  • Pour half of the cake batter into the prepared bundt pan.
  • Dollop the cream cheese mixture over the batter, trying to center it in the pan so it doesn't reach either edge.
  • Cover with the remaining batter.
  • Bake for about 55 minutes, until the top is golden brown and slightly firm to the touch. If you check it with a toothpick or cake tester, there should be only traces of cream cheese and no loose batter.
  • Cool the cake in the pan for 15 minutes; invert onto a rack to cool completely.
  • To add the final touch, stir the lemon juice into the confectioners' sugar until smooth. Drizzle the glaze over the cake in a random pattern.

Nutrition Facts : Calories 558.9, Fat 22.2, SaturatedFat 5.6, Cholesterol 48.2, Sodium 427.6, Carbohydrate 84.5, Fiber 1, Sugar 57, Protein 7

LOW-FAT LEMON TEA CAKE



Low-Fat Lemon Tea Cake image

A lovely low fat lemon tea cake with poppy seeds. My family loves this one so much that the gobble it down soo fast! Like in one day - especially my brother.

Provided by iPriscilla

Categories     Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

1 2/3 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1 egg
1/4 cup oil
1 tablespoon lemon juice
2 teaspoons poppy seeds

Steps:

  • Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl. Make a well in the middle, set aside.
  • Mix the rest of the ingredients together in another medium sized bowl; pour it in the middle of the dry ingredients, and stir JUST UNTIL IT IS MIXED TOGETHER. If you overstir it, it will become a tough piece of crap.
  • Preheat an oven to 350 degrees and wait 2 minutes; grease a loaf pan(9x5x2 1/2 i think).
  • Bake for about 45 minutes, until the crust is brown and if you stick a toothpick inside it will come out clean.

TENDER IRISH TEA CAKE / LEMON GLAZED



Tender Irish Tea Cake / Lemon Glazed image

This cake is so moist and delicious...just in time for St Patty's day...my family loves it! Hope you do too!!! My photos

Provided by Cassie *

Categories     Cakes

Time 1h25m

Number Of Ingredients 13

3/4 c unsalted butter, room temperature
1 c sugar
2 tsp vanilla extract
2 eggs, room temperature
3 oz cream cheese, room temperature
1 3/4 c cake flour - i spooned it into the cup
1 1/4 tsp baking powder
1/4 tsp salt
1 c raisins
2/3 c buttermilk
GLAZE
1/2 c powdered sugar
1 Tbsp + 1/2 tsp - fresh lemon juice

Steps:

  • 1. Preheat oven to 325 degree F. Spray the bottom of a 9 inch bread pan with non stick cooking spray. Set aside.
  • 2. Cream the butter, sugar and vanilla together on medium speed with a mixer.
  • 3. Add eggs one at a time making sure that each is completely incorporated before adding the next.
  • 4. Mix in the cream cheese until well blended.
  • 5. In a medium bowl, sift together the flour, baking powder and salt.
  • 6. Take 1/4 cup of the flour mixture and mix in with the raisins to completely coat them.
  • 7. Add a small amount of the flour mixture into the batter and alternate with the buttermilk until both are incorporated.
  • 8. Mix the raisins into the batter with a spatula.
  • 9. Pour the batter into the sprayed bread pan and place into the preheated oven. Bake between 1 hour 10 minutes - 1 hour 30 minutes, depending how fast your oven bakes. Mine was done in 1 hour 10 minutes. Or until, pick comes out clean.
  • 10. While the cake is baking, combine the lemon juice with the powdered sugar to make a glaze.
  • 11. Remove the cake from the oven and allow it to rest for 10 minutes. Then remove the cake from the pan and transfer it to a wire rack to cool completely.
  • 12. When the cake is still warm, glaze the top with the lemon juice glaze and allow it to cool.

MEAN CHEF'S LEMON TEA CAKE



Mean Chef's Lemon Tea Cake image

I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Jan 18, 2004. His comments: "Lemony, not too sweet cake. Serve with lemon curd." (Mean's Lemon Curd is Recipe #37890 )

Provided by newspapergal

Categories     Breads

Time 1h35m

Yield 1 loaf

Number Of Ingredients 12

9 ounces all-purpose flour (2 cups)
2 teaspoons baking powder
1/2 teaspoon salt
4 ounces unsalted butter, at room temperature (1/2 cup)
1/4 cup finely grated lemon zest
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons ground coriander
3/4 teaspoon ground mace
3/4 cup whole milk, room temperature
2 teaspoons caraway seeds
1 cup lemon curd (see Lemon Curd Filling)

Steps:

  • Preheat oven to 350.
  • Butter and flour a 4 1/2 x 8 1/2 inch loaf pan.
  • Sift flou, baking powder and salt together into a bowl.
  • Beat butter and lemon zest together with an electric mixer (use paddle attachment) until light and smooth- about 1 minute.
  • Add sugar, eggs, coriander and mace; beat until smooth.
  • Add half of the milk, beat until just blender.
  • Add the flour mixture in two batches, beat until just blended and scraping the bowl as needed.
  • Add remaining milk and mix until just blended.
  • Add caraway seeds and stir in with a rubber spatula.
  • Transfer to loaf pan and smooth top.
  • Bake until tester comes out clean in the middle of the loaf- abou 60-65 minutes.
  • Let cool for 10 minutes, remove cake from pan and cool completely on a rack.
  • Cake will keep 3 days at room temperature if wrapped well.
  • Cut with a serrated knife in thick slices- cake is tender.

LEMON POPPY TEA CAKE



Lemon Poppy Tea Cake image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield One 10-inch cake

Number Of Ingredients 13

1/2 cup unsalted butter, room temperature, plus additional for greasing pan
1 cup sugar
2 eggs
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/4 cup poppy seeds
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain nonfat yogurt
1/4 cup fresh lemon juice
1/4 cup powdered sugar

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan. Using an electric mixer, beat the butter until light. Gradually add the sugar and beat until light and fluffy, stopping to scrape the bowl from time to time. Add the eggs, one at a time, scraping the bowl after each addition. Mix in the lemon rind, vanilla extract and poppy seeds.
  • Sift together the flour, baking powder, baking soda and salt. Add the sifted ingredients alternately with the yogurt and mix just until smooth. Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Place on a rack for a few minutes and then turn the cake out of the pan.
  • In a small bowl, slowly stir the lemon juice into the powdered sugar until smooth and brush onto the top and sides of the warm cake.

LEMON CLOVE TEA CAKE



Lemon Clove Tea Cake image

This is a very moist and tender cake.Oh so delicious and makes you go back for a second piece. Great for breakfast with coffee of lunch with tea or sitting out on the patio with ice cold lemonade and a piece of this cake! This is the best cake ever!!

Provided by Pat Duran

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 19

CAKE BATTER:
1 1/2 c plus 2 tablespoons cake flour
1 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/4 tsp ground cloves
3/4 c butter at room temperature
4 oz cream cheese at room temperature
1 1/2 c granulated sugar
3 large eggs, at room temperature
1 Tbsp lemon zest, grated
1 tsp vanilla extract
2 Tbsp lemon juice, fresh
GLAZE:
1/4 c granulated sugar
3 Tbsp lemon juice, fresh
GARNISH:
1 Tbsp lemon rind
1 Tbsp granulated sugar

Steps:

  • 1. Heat oven to 325^. Lower oven rack to lowest level. Butter spray generously bottom and sides of a 8x5 loaf pan or 6 cup baking pan.
  • 2. In a medium bowl, sift together the flour, baking powder, salt, baking soda, and cloves.Set bowl aside. --- In a large mixer bowl beat butter and cream cheese at medium-high speed until light and fluffy. Gradually add the sugar, beating until fluffy and ivory colored, about 2 minutes.
  • 3. In a small bowl, whisk together the eggs and lemon zest until blended. Using mixer on medium speed, gradually beat egg mixture into the butter then the vanilla and lemon juice.Reduce speed to low and beat in the flour mixture in 3 intervals mixing until just combined. Pour batter into prepared pan; smooth top with spatula.
  • 4. Bake until a toothpick inserted into the center comes out clean, about 60 to 70 minutes. Remove from oven and place on a wire rack for 15 minutes. Invert onto the rack and turn right-side up.
  • 5. Glaze: In a small saucepan or micro- wave safe bowl whisk the lemon juice and sugar and heat until sugar has dissolved ;then brush over top and sides of cake. --- Garnish: Combine the rind and the sugar in a small bowl and stir together to coat the rind evenly . Sprinkle on top of cake. Cool cake completely before cutting.

Tips:

  • For a stronger lemon flavor, use freshly squeezed lemon juice and zest rather than bottled lemon juice.
  • To make sure the cake is evenly cooked, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
  • Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting.
  • For a delicious variation, try adding 1/2 cup of blueberries or raspberries to the batter before baking.
  • Store leftover cake in an airtight container at room temperature for up to 3 days.

Conclusion:

This lemon tea cake is a delicious and refreshing treat that is perfect for any occasion. With its moist crumb, tangy lemon flavor, and sweet glaze, this cake is sure to be a hit with everyone who tries it. Whether you are looking for a simple dessert to serve at a party or a special treat to enjoy with your family, this lemon tea cake is the perfect choice.

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