Lemon Tea Cake Recipe

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Introduction:

Light, moist, and delicately sweet with a bright lemony flavor, this Lemon Tea Cake is the perfect companion to your afternoon cup of tea or coffee. Whether served plain or topped with a simple glaze, it brings a refreshing citrus twist to traditional tea-time treats.

Origin:

Tea cakes originated in England as lightly sweetened breads or cakes served during afternoon tea. Over time, different cultures have created their own variations, with lemon becoming a favorite flavor in many American and European adaptations due to its fresh and vibrant profile.

Ingredients:

For the Cake:

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 tbsp lemon zest (from 2 lemons)
  • ¼ cup fresh lemon juice
  • ½ cup sour cream (or plain Greek yogurt)
  • 1 tsp vanilla extract

Optional Ingredients (for variations):

  • ½ cup blueberries (for a lemon-blueberry version)
  • 1 tbsp poppy seeds
  • Swap butter for coconut oil for a dairy-free option
  • Use almond flour blend for a gluten-free version
  • Add a lemon glaze: mix ½ cup powdered sugar with 1–2 tbsp lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream together butter and sugar until light and fluffy (about 2–3 minutes).
  4. Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
  5. Mix in sour cream until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. (Optional) Drizzle with lemon glaze once cooled.

Tips for Success:

  • Use room temperature ingredients for better mixing and texture.
  • Don’t overmix the batter to avoid a dense or tough cake.
  • Zest lemons before juicing them for best flavor and efficiency.
  • For extra lemon flavor, brush the warm cake with a little lemon syrup (equal parts lemon juice and sugar).

Recommendations:

  • Serve with Earl Grey or chamomile tea for a classic pairing.
  • Top slices with lightly whipped cream or berries for an elegant dessert.
  • Great for brunch tables, tea parties, or as a thoughtful homemade gift.

Nutrition (per slice, based on 10 slices):

  • Calories: 220
  • Fat: 10g
  • Protein: 3g
  • Carbohydrates: 30g
  • Sugar: 18g
  • Fiber: 1g

(Nutrition values may vary slightly depending on ingredient brands and optional add-ins.)

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