Lemon Tea Cake

Name: Lemon Tea Cake
Cook time: 1 h
Total time: 1 h
Yield: 10-12
Cuisine: American
Ingredients: 2 c all purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 c butter, softened; 1/4 c lemon zest, finely grated, lightly packed; 1 c sugar; 2 large eggs, room temp; 2 tsp coriander; 3/4 tsp ground mace; 3/4 c milk, room temp; 2 tsp caraway seeds; lemon curd, for serving

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By Cathy Gillespie
@circlemoon8

Lemony!

Rating:

☆☆☆☆☆ 0 votes0

Serves:

10-12

Cook:

1 Hr

Method:

Bake

Ingredients

2 c

all purpose flour
2 tsp

baking powder
1/2 tsp

salt
1/2 c

butter, softened
1/4 c

lemon zest, finely grated, lightly packed
1 c

sugar
2 large

eggs, room temp
2 tsp

coriander
3/4 tsp

ground mace
3/4 c

milk, room temp
2 tsp

caraway seeds
·

lemon curd, for serving
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How to Make Lemon Tea Cake

Step-by-Step

Place oven rack in the middle of the oven and preheat to 350. Generously butter and flour 5x9 loaf pan.
In a medium bowl, sift together flour, baking powder and salt. In a large bowl, beat the butter and lemon zest on medium speed, until light and smooth. Add sugar, eggs, coriander and mace; beat until smooth. Add half the milk and beat just until blended (the batter will look curdled). Reduce the speed to low, add the flour mixture in 2 batches, beating just until blended and scraping the bowl as needed. Add the remaining milk and mix just until blended. Stir in caraway seed. Scrape the batter into prepared loaf pan; smooth the top.
Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Let cool in the pan on a rack for 10 minutes. Run a knife around the inside of the pan, flip it right side up onto the rack, and let it cool completely. Do not slice too thin. Serve with lemon curd.

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