Best 9 Mean Chefs Lemon Tea Cake Recipes

MEAN CHEF'S TRIPLE LEMON LAYER CAKE

Steps:

• Preheat oven to 350F; position rack in middle of oven.
• Crease and flour two 8x2-inch round cake pans.
• Sift flour, baking powder and salt together.
• Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
• Beat the butter and lemon sugar in a mixer until light and fluffy-1 to 2 minutes.
• Add remaining 1 1/2 cups sugar and beat until smooth.
• Beat in 1/4 of the milk until just blended.
• On low speed, add flour mixture alternating with remaining milk in 3 batches, scraping as needed.
• Beat until just blended.
• In a clean bowl, whip egg whites on medium speed until foamy, add cream of tartar, increase speed to high, beat until whites just hold stiff peaks.
• Add 1/4 of the whites to batter and fold in with a whisk or spatula.
• Fold in remaining white 1/4 at a time.
• Divide batter evenly between cake pans and smooth tops.
• Bake until tester in center comes out clean- about 35-40 minutes.
• Let cool for 10 minutes, remove from pans and cool completely on rack.
• Cut each cake in half horizontally using a long serrated knife.
• Place one layer on a serving plate, cut side up.
• Spread with 1/3 cup of chilled lemon curd.
• Lay another cake layer on top, spread with lemon curd and repeat with 3rd layer.
• Top with fourth cake layer.
• Up to a few hours before serving, spread a thin layer of frosting on cake, filling gaps as you go.
• Chill to firm crumb coat for about 30 minutes.
• Spread remaining frosting decoratively over sides and top of cake.
• Scatter top with lemon zest as garnish.
• TO MAKE FROSTING: In an electric mixer, beat butter and lemon zest until light and fluffy.
• Add confectioners sugar in batches and beat until light and fluffy.
• Add lemon juice and beat for 1 minute.
• Can be made a couple of hours ahead and kept covered at cool room temperature.

LEMON TEA CAKE

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.

MEAN CHEF'S LEMON TEA CAKE

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-LIME TEA CAKES

Steps:

• Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and lemon and lime zests on medium speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and salt and beat until blended. Divide batter among muffin cups (about 1 tablespoon each). Bake until cakes are golden around edges and a toothpick inserted in center comes out clean, about 15 minutes.
• Meanwhile, in a small saucepan, combine 2/3 cup water and 2/3 cup sugar; cook over medium, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices and rapidly simmer until peel turns translucent and lemon syrup thickens slightly, 5 minutes.
• With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon lemon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Spoon lemon slices on top if desired.

BITE-SIZE LEMON TEA CAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.
• Combine white sugar, butter, and cream cheese in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour; beat until batter is just moistened.
• Pour batter into muffin tins, filling each cup 2/3 full.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for 5 minutes. Transfer to wire racks to cool completely, about 10 minutes.
• Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.
• Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.

LEMON ROSEMARY TEA CAKE

Steps:

• Preheat oven to 325 degrees.
• Lightly oil a 9x5 inch loaf pan.
• Combine the flour,baking powder,salt,lemon zest and rosemary in a medium bowl; stir to blend.
• In a large bowl or electric mixer, beat the oil and sugar until well-blended; add the eggs one at a time, beating well after each addition until mixture is pale yellow.
• Gradually add the flour mixture to the egg mixture, stirring to blend, also adding the buttermilk gradually until all cake ingredients are well-blended.
• Spread mixture in the prepared pan.
• Bake until bread is golden and sides begin to pull away from the pan, approximately 50-55 minutes.
• To make the glaze: in a medium bowl,stir the confectioner's sugar and lemon juice until smooth; spread on the warm loaf.
• Once the bread is thoroughly cooled, use a knife to loosen the sides of the bread from the pan and turn out.
• Serve in slices.

MOIST LEMON TEA CAKES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

LOW-FAT LEMON TEA CAKE

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.

LEMON TEA CAKE WITH HONEY GLAZE (LOW-FAT AND WHOLE-WHEAT)

Steps:

• Preheat oven to 350 degrees. Coat a loaf pan with nonstick cooking spray.
• To make batter:.
• Beat sugar, oil, eggs, lemon juice and zest with an electric mixer for about 1 to 2 minutes, or until pale and thick.
• Gradually pour in buttermilk, and beat until smooth.
• Combine flour, baking powder and salt in a separate bowl.
• Stir flour mixture into egg mixture with a wooden spoon.
• Pour the batter into prepared loaf pans.
• Bake 1 hour and 15 minutes, or until a toothpick inverted in the center comes out clean.
• To make glaze:.
• Warm lemon juice, honey and sugar in small saucepan over low heat until sugar dissolves.
• Pierce top of hot cake all over with wooden skewer or toothpick.
• Generously brush honey glaze over bread so it seeps into holes.
• Cool 20 minutes in pan. Unmold, and cool on wire rack before wrapping in plastic wrap to store.