LEMON TEA CAKE WITH HONEY GLAZE (LOW-FAT AND WHOLE-WHEAT)
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
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
MEAN CHEF'S TRIPLE LEMON LAYER CAKE
I adopted this recipe on 09-06, which was originally submitted by Mean Chef. This is Mean Chef's comments " Light and tender cake filled with lemon curd and frosted with a lemony butter frosting"
Provided by lemoncurd
Categories < 4 Hours
Time 1h15m
Yield 1 8inch layer cake
Number Of Ingredients 15
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.
MEAN CHEF'S LEMON TEA CAKE
I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Jan 18, 2004. His comments: "Lemony, not too sweet cake. Serve with lemon curd." (Mean's Lemon Curd is Recipe #37890 )
Provided by newspapergal
Categories Breads
Time 1h35m
Yield 1 loaf
Number Of Ingredients 12
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.
EASY LEMON TEA CAKE
Easy lemon tea cake can be made low fat or whole grain. Tartand sweet, it's the perfect snack with a cup of afternoon tea.
Provided by Renee Pottle
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease an 8 x 8-inch baking pan and set aside.
- In a large bowl, stir together the flour, sugar, baking powder, baking soda, and lemon peel.
- In a small bowl, stir together the egg and applesauce (or yogurt or oil). Add the lemon juice and stir to combine.
- *If using whole grain flour increase fat (applesauce, plain yogurt, or oil) to 2/3 cup.
- Pour wet ingredients into dry ingredients and stir until just well combined. Spoon into greased pan. Sprinkle with colored sugar if desired.
- Bake for 35-40 minutes or until a toothpick inserted in center comes out clean. Remove from oven and let cool for at least 20 minutes before cutting.
LOW-FAT LEMON TEA CAKE
A lovely low fat lemon tea cake with poppy seeds. My family loves this one so much that the gobble it down soo fast! Like in one day - especially my brother.
Provided by iPriscilla
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
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.
MOIST LEMON TEA CAKES
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
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.
BITE-SIZE LEMON TEA CAKES
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
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
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