Lemon Tea Cake
A light and zesty lemon tea cake featuring fresh lemon rind and extract, perfect for tea time, brunch, or a sweet snack with fruit, whipped cream, or ice cream.
Ingredients
Instructions
- Mix together the butter, sugar, eggs, lemon rind, and lemon extract with a mixer.
- Gradually add the flour and baking powder, then pour in the milk and mix until smooth.
- Pour the batter into a greased bread loaf pan.
- Bake for 55 minutes at 350°F (175°C) until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, consider using a mix of whole wheat and all-purpose flour. You can substitute buttermilk for the milk for added richness. If you don’t have lemon extract, fresh lemon juice can work in a pinch, but it may alter the texture slightly. Ensure that all ingredients are at room temperature for a smoother batter. For added flavor, try adding poppy seeds to the batter.
Serving Suggestions
This lemon tea cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Serve alongside a cup of herbal tea for a relaxing afternoon treat. It also complements fresh berries or can be enjoyed with a slice of Mamaw's Banana Nut Bread for a delightful brunch option.
Storage & Reheating
Store leftover lemon tea cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate it for up to a week. For reheating, microwave individual slices for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Tea Cake contains roughly 302 calories, with 5g protein, 59g carbohydrates, and 6g fat. It is an excellent source of calcium (35% of the Daily Value) and vitamin C (29% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 648mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute gluten-free flour for a gluten-free version. Just ensure that the blend includes a binding agent like xanthan gum to help with the texture. The cake may be slightly denser, but it will still be delicious.
How can I enhance the lemon flavor?
To intensify the lemon flavor, you can add more grated lemon rind or include a lemon glaze on top after baking. Simply mix powdered sugar with lemon juice until you reach the desired consistency and drizzle it over the cooled cake.
Can I freeze this cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight or at room temperature for a few hours before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).