Moist Lemon Tea Cakes Recipes
LEMON TEA CAKE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 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.
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.
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- For the cake: Adjust oven rack to middle position and heat oven to 350F/180C. Grease an 8½ x 4¼-inch loaf pan.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk and lemon juice. Set bowls aside.
- In another small bowl, toss together sugar and lemon zest until combined. In a standing mixer fitted with the paddle attachment, beat together butter and sugar mixture on medium speed for 3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions, starting and ending with the flour. Do not over mix.
- Scrape batter into prepared pan and smooth the top. Bake for 40-60 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
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- Place 1 stick unsalted butter in the bowl of a stand mixer (or a large bowl if mixing by hand or with an electric hand mixer). Let the butter and 1 large egg sit out at room temperature until the butter is softened.
- Finely grate the zest of 1 medium lemon, then juice the lemon until you have 1 teaspoon juice. Place 1 1/2 cups all-purpose flour, 1/4 teaspoon kosher salt, and 1/4 teaspoon baking soda in a medium bowl and whisk to combine.
- Add 3/4 cup granulated sugar to the butter and beat with the paddle attachment on medium-high speed until fluffy and smooth, 3 to 4 minutes. Add the egg, lemon zest, lemon juice, and 1 teaspoon vanilla extract, and beat on medium speed until well incorporated. Reduce the mixer speed to low and add the flour mixture in 3 additions, beating well after each addition to incorporate.
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