Lemon Tea Cake Recipe: Two Delicious Recipes To Try

Lemon Tea Cake Recipe: Two Delicious Recipes To Try

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Lemon Tea Cake Recipe How to Make Lemon Tea Cake
Lemon Tea Cake Recipe How to Make Lemon Tea Cake from recipes.timesofindia.com

Recipe 1: Lemon Tea Cake with Lemon Glaze

This delicious Lemon Tea Cake with Lemon Glaze is the perfect treat for brunch or a tea party. The cake is moist and light, with a hint of lemon and a lemony glaze. It will have your guests begging for more!

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon grated lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • For the Lemon Glaze:
  • 1 cup confectioners’ sugar
  • 3 tablespoons freshly squeezed lemon juice

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 9-inch round cake pan.
  3. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream together the butter and sugar until light and fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add the flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with the flour mixture.
  7. Stir in the lemon zest and juice.
  8. Pour the batter into the prepared pan.
  9. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  11. To make the glaze: In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth.
  12. Drizzle the glaze over the cooled cake.
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Nutritional Information:

Serving size: 1 slice (about 1/12 of the cake)

  • Calories: 249
  • Total Fat: 9.5g
  • Saturated Fat: 5.7g
  • Cholesterol: 55mg
  • Sodium: 102mg
  • Total Carbohydrate: 37.9g
  • Dietary Fiber: 0.3g
  • Sugars: 25.9g
  • Protein: 3.1g

Tips:

  • Be sure to use fresh, ripe lemons for the best flavor.
  • The cake can be stored in an airtight container at room temperature for up to three days.

Recipe 2: Lemon Tea Cake with Blueberry Compote

This Lemon Tea Cake with Blueberry Compote is a refreshing twist on the classic tea cake. The cake is light and fluffy, with a hint of lemon, and the sweet blueberry compote adds a delicious contrast. It’s the perfect dessert for a summer BBQ or a special occasion.

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon grated lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • For the Blueberry Compote:
  • 2 cups fresh blueberries
  • 2 tablespoons sugar
  • 1 teaspoon grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 9-inch round cake pan.
  3. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream together the butter and sugar until light and fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add the flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with the flour mixture.
  7. Stir in the lemon zest and juice.
  8. Pour the batter into the prepared pan.
  9. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  11. To make the compote: In a medium saucepan, combine the blueberries, sugar, lemon zest, and lemon juice. Cook over medium heat until the berries just begin to burst, about 5 minutes.
  12. Remove from the heat and let cool.
  13. To serve, spoon the compote over the cooled cake.
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Nutritional Information:

Serving size: 1 slice (about 1/12 of the cake)

  • Calories: 259
  • Total Fat: 9.5g
  • Saturated Fat: 5.7g
  • Cholesterol: 55mg
  • Sodium: 102mg
  • Total Carbohydrate: 41.2g
  • Dietary Fiber: 1.4g
  • Sugars: 29.2g
  • Protein: 3.1g

Tips:

  • Be sure to use fresh, ripe lemons for the best flavor.
  • The cake can be stored in an airtight container at room temperature for up to three days.
  • The compote can be stored in the refrigerator for up to one week.

Serving Suggestions:

  • Serve the cake with a scoop of ice cream or a dollop of whipped cream.
  • Top with fresh berries or toasted coconut.

Frequently Asked Questions:

  • Can this cake be made ahead of time? Yes, the cake can be made ahead of time and stored in an airtight container at room temperature for up to three days.
  • Can I use frozen blueberries for the compote? Yes, frozen blueberries can be used for the compote. Be sure to thaw them before using.

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