Best 7 Tender Irish Tea Cake Lemon Glazed Recipes

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Indulge in a delightful culinary journey with our tender Irish tea cake, a classic treat that embodies the essence of Ireland's rich baking heritage. This delectable cake boasts a moist and fluffy texture, delicately infused with the aromatic essence of tea, creating a symphony of flavors that dance on your palate. Perfectly complemented by a luscious lemon glaze, this tea cake elevates any occasion, whether it's a cozy afternoon tea party or a special celebration. Our collection of recipes offers variations of this timeless classic, catering to diverse dietary preferences and culinary skill levels. Discover the traditional Irish tea cake recipe, along with gluten-free and vegan adaptations, ensuring everyone can savor the magic of this cherished treat. Embrace the joy of baking and embark on a delightful adventure with our tender Irish tea cake, a true testament to the enduring魅力 of Irish cuisine.

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

IRISH TEA CAKE



Irish Tea Cake image

This is a simple butter cake that is great with tea or coffee. Easy to make, pretty and very delicious.

Provided by Cindy

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h30m

Yield 10

Number Of Ingredients 9

½ cup butter, softened
1 cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
  • In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
  • Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 40.6 g, Cholesterol 62.6 mg, Fat 10.7 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 6.3 g, Sodium 273.1 mg, Sugar 23.7 g

LEMONY TURMERIC TEA CAKE



Lemony Turmeric Tea Cake image

This cake, which is adapted from "Nothing Fancy: Unfussy Food for Having People Over," is so good and so simple to put together, you might come to call it "house cake," which is, of course, cake to keep in your house at all times. Just slicing into it makes a bad day better, the baked equivalent of burning sage or palo santo to clear the energy. It travels well, and can truly be brought anywhere for any occasion, but most of the time it won't make it out of your kitchen.

Provided by Alison Roman

Categories     snack, cakes, dessert

Time 1h30m

Yield One 9-inch loaf

Number Of Ingredients 11

Nonstick cooking spray or butter, for greasing the pan
1 1/2 cups/215 grams all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon ground turmeric
2 lemons
1 cup/200 grams granulated sugar, plus 2 tablespoons for sprinkling
3/4 cup/180 milliliters sour cream or full-fat Greek yogurt, plus more for serving (optional)
2 large eggs
1/2 cup/115 grams unsalted butter (1 stick), melted
Whipped cream (optional)

Steps:

  • Heat the oven to 350 degrees. Lightly grease a 4-by-9-inch loaf pan (see Tip) with nonstick cooking spray or butter, and line it with parchment, leaving some overhang on both of the longer sides so you're able to easily lift the cake out after baking.
  • Whisk the flour, baking powder, salt and turmeric in a large bowl.
  • Grate 2 tablespoons zest from 1 lemon into a medium bowl. Halve the zested lemon and squeeze 2 tablespoons juice into a small bowl. Cut half the remaining whole lemon into thin rounds, discarding seeds (save the other half for another use).
  • Add 1 cup sugar to the lemon zest in the medium bowl; rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the sour cream, eggs and the 2 tablespoons lemon juice until well blended.
  • Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 tablespoons sugar.
  • Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the center comes out clean, 50 to 60 minutes. (If the lemons are getting too dark, lay a piece of foil on top to prevent burning.) Let cool before slicing. (Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.) Serve with whipped cream, if desired.

BITE-SIZE LEMON TEA CAKES



Bite-Size Lemon Tea Cakes image

These bite-sized cakes are so delicious and addictive... you can't eat just one! I always make a full batch and never have any leftovers. These are a staple on my Easter menu.

Provided by Firebal

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h50m

Yield 48

Number Of Ingredients 13

2 ¼ cups white sugar
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
6 eggs
3 tablespoons lemon juice
2 teaspoons lemon extract
1 ½ teaspoons lemon zest
1 teaspoon vanilla extract
3 cups all-purpose flour
5 ¼ cups confectioners' sugar
½ cup 2% milk
3 tablespoons 2% milk
3 ½ teaspoons lemon extract

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.

Nutrition Facts : Calories 195.4 calories, Carbohydrate 28.9 g, Cholesterol 43.9 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 65.2 mg, Sugar 22.5 g

IRISH TEA CAKE WITH GLAZE



Irish Tea Cake with Glaze image

This is a nice dessert that does not take alot of time. Enjoy a slice with a cup of Irish Cream laced Coffee.

Provided by Diana Adcock

Categories     Dessert

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 12

3/4 cup butter, at room temp-not margarine
1 cup white sugar
2 1/2 teaspoons pure vanilla extract
2 eggs
3 ounces cream cheese, at room temp
1 3/4 cups white flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup dried currant
2/3 cup buttermilk
1 cup powdered sugar, sifted
4 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F.
  • Place currants and 1/4 cup of flour in a small bowl and mix well to cover currants. Set aside.
  • Grease and dust a 9 inch loaf pan and cut out a piece of parchment paper to fit the bottom, line and set aside.
  • In a large mixing bowl on medium speed cream butter, sugar and vanilla until light and fluffy.
  • Blend in eggs, then blend in cream cheese.
  • Mix or sift together the flour, baking powder and salt.
  • Add a small amount of flour into butter mixture and blend well, then a small amount of buttermilk, then flour and repeat until both are well incorporated.
  • Stir in the currants and remaining flour, mix well and spoon into prepared loaf pan.
  • Bake for 1 hour and 30 minutes or until a toothpick stuck into the middle comes out clean.
  • Remove and let stand in the pan for 10 minutes.
  • The top will crack.
  • Free up sides with a knife and invert onto a cooling rack.
  • While still warm but not hot glaze cake and allow glaze to drip down sides.
  • Cool to room temp and serve.
  • Irish Whiskey laced whipped cream would be a nice touch.
  • For the glaze just whisk together the powdered sugar and lemon juice.

Nutrition Facts : Calories 526.6, Fat 22.7, SaturatedFat 13.8, Cholesterol 111.1, Sodium 324.8, Carbohydrate 76.1, Fiber 2, Sugar 53.2, Protein 6.8

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



Lemon Tea Cake With Honey Glaze (Low-Fat and Whole-Wheat) image

This luscious, lemony loaf cake goes together fast, travels well- you can pop it back in the loaf pan once it has cooled to protect it en route- and stays moist. No one will guess this moist, sweet cake with a bright citrus tang is low-fat and made entirely with whole-wheat flour. Feel free to double the recipe and freeze the second loaf for future take-along use. From the newspaper.

Provided by BecR2400

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 12

1 cup granulated sugar
1/3 cup vegetable oil
2 large eggs
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1 cup low-fat buttermilk
2 1/2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup fresh lemon juice
2 tablespoons honey
2 tablespoons granulated sugar

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.

Nutrition Facts : Calories 245.1, Fat 7.7, SaturatedFat 1.3, Cholesterol 31.8, Sodium 221.9, Carbohydrate 41.8, Fiber 2.8, Sugar 23, Protein 5.1

LEMON CAKE WITH IRISH BREAKFAST TEA FROSTING



Lemon Cake with Irish Breakfast Tea Frosting image

The light fluffy meringue frosting spiked with Irish breakfast tea brings easy lemon cake and cupcakes to a whole new level.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 20

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow or lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1 tablespoon grated lemon peel
1/2 cup water
2 tea bags Irish breakfast tea
1 cup sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
2 large egg whites
Lemon slices or wedges, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of one 8- or 9-inch round cake pan with shortening (do not use cooking spray). Place paper baking cup in each of 12 regular-size muffin cups.
  • Make cake batter as directed on box; stir in lemon peel. Fill muffin cups two-thirds full of batter; pour remaining batter into pan.
  • Bake round pan 28 to 33 minutes, cupcakes 15 to 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Meanwhile, place 1/2 cup water in microwavable 1-cup glass measuring cup. Microwave uncovered on High 1 minute to 1 minute 30 seconds or until hot. Add tea bags; steep 6 to 7 minutes for strong brewed tea. Remove and discard tea bags.
  • Meanwhile, in 2-quart saucepan, mix sugar, cream of tartar, brewed tea and salt. Heat to boiling over medium-high heat. Boil 3 to 5 minutes to 242°F on candy thermometer.
  • In large bowl, beat egg whites with electric mixer on high speed until foamy and thick (they should mound but not peak). Slowly pour in boiling sugar syrup in a slow stream. Continue to beat on high speed about 7 minutes or until stiff peaks form.
  • Cut cake layer in half horizontally to make 2 thin cake layers. Place one layer on serving plate. Spread with about 3/4 cup of the frosting. Top with remaining cake layer; spread with about 3/4 cup of the frosting. Frost cupcakes with remaining frosting. Garnish with lemon slices.

Nutrition Facts : Calories 180, Carbohydrate 28 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 10 g, TransFat 0 g

MOIST LEMON TEA CAKES



Moist Lemon Tea Cakes image

Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8-1/2 dozen.

Number Of Ingredients 13

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2-1/4 cups sugar
6 large eggs
3 tablespoons lemon juice
2 teaspoons lemon extract
1 teaspoon vanilla extract
1-1/2 teaspoons grated lemon zest
3 cups all-purpose flour
GLAZE:
5-1/4 cups confectioners' sugar
1/2 cup plus 3 tablespoons 2% milk
3-1/2 teaspoons lemon extract

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.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Use high-quality ingredients for the best flavor. Look for fresh lemons, unsalted butter at room temperature, and all-purpose flour that's been sifted.
  • Don't over-mix the batter. Over-mixing will make the cake tough.
  • Grease and flour the cake pan to prevent the cake from sticking.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before glazing it. This will help the glaze set properly.
  • Serve the cake warm or at room temperature.

Conclusion:

This Irish tea cake is a delicious and easy-to-make treat. It's perfect for a special occasion or afternoon tea. The cake is moist and flavorful, and the lemon glaze gives it a bright and tangy flavor. Follow these tips to make the best Irish tea cake possible.

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