Best 3 Lemon Tea Cake With Blueberry Red Wine Sauce Recipes
Indulge in a delightful culinary journey with our Lemon Tea Cake with Blueberry Red Wine Sauce, a symphony of flavors that will tantalize your taste buds. This moist and fluffy cake, infused with the refreshing essence of lemon and Earl Grey tea, promises a burst of citrusy goodness in every bite. Accompanied by a luscious blueberry sauce, enriched with the depth and complexity of red wine, this dessert is elevated to an extraordinary level of decadence.
Prepare to embark on a step-by-step adventure as we guide you through the process of crafting this delectable treat. From carefully whisking the perfect batter to creating a vibrant and flavorful sauce, each step is meticulously explained to ensure your success. Along the way, discover the secrets to achieving a moist and tender crumb, the art of balancing sweet and tart elements, and the techniques for creating a luscious sauce that complements the cake perfectly.
Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed for your enjoyment. With detailed instructions, helpful tips, and a dash of culinary inspiration, we'll guide you towards creating a dessert that will impress your family and friends. So, gather your ingredients, preheat your oven, and let's embark on this delightful baking adventure together!
LEMON TEA CAKE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
BLUEBERRY-LEMON TEA CAKES
With juicy berries and zesty lemon, these tiny cakes pack big flavors. For a blue-ribbon presentation, print these gift labels and attach to wax paper-wrapped loaves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Yield Makes nine 2 1/2-by-4-inch cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter nine 2 1/2- by-4-inch baking pans, and dust with flour, tapping out excess.
- Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
- Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
- Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
- Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
- Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.
LEMON TEA CAKE WITH BLUEBERRY-RED WINE SAUCE
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.
Tips:
- For a more intense lemon flavor, use freshly squeezed lemon juice and zest.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Be sure to grease and flour your bundt pan thoroughly before baking the cake. This will help prevent the cake from sticking.
- To make the blueberry red wine sauce, use a dry red wine. A Cabernet Sauvignon or Merlot will work well.
- If you don't have fresh blueberries, you can use frozen blueberries instead. Just be sure to thaw them before using.
- Serve the cake warm with the blueberry red wine sauce. You can also top the cake with whipped cream or ice cream.
Conclusion:
This lemon tea cake with blueberry red wine sauce is a delicious and easy-to-make dessert. The cake is moist and flavorful, and the sauce is sweet and tangy. This cake is perfect for any occasion, from a casual get-together to a special celebration.
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