Photo: Lemon Tea Cake Recipe
Ingredients
Cake:
- 1/2 cup (1 stick) unsalted butter, softened, plus more for greasing
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Juice and zest of 1/2 lemon
Glaze:
- 3/4 cup confectioners' sugar
- Zest and juice of 1/2 lemon
Directions
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.
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By Laurenleegio
on March 30, 2013
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This was so good and so easy. It's the perfect cake if you're looking for something not too sweet. Or just like Melissa said in the episode, it would be great for a breakfast cake, perfect with your coffee! I will make this again and again!
By tchaos13
on March 30, 2013
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very simple to make- way, way too sweet.
By Chef #785367
Pleasanton, CA
on January 20, 2013
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UPDATE: This recipe is such a gem. My BFF's bday is today and she loves all things ORANGE. So I doubled the whole recipe and replaced the lemon with blood oranges (doubled the juice and rind called and baked it in a bundt pan. Wow. This will be my go to cake recipe as you can really tweak it with any citrus you want. Thanks Melissa. This one seriously delivers.
Could not have been easier and with such great results. The second time I made it, I wanted a little more intense flavor so I added the zest of a whole lemon instead of half. I'm in California where meyer lemons are readily available and super inexpesive and they are perfect for this recipe. I think they are a bit sweeter than a regular lemon and have a hint of tangerine to them. I haven't tried this cake with regular lemons, but I'm sure it is just as good. Great recipe with ingredients I always have on hand. I think the entire cake, glaze and all, is less than $1.50 to make.
Read all 35 reviews