No Image
prep time
cook time
1 Hr
method
Bake
yield
10-12 serving(s)
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/4 cup lemon zest, finely grated, lightly packed
- 1 cup sugar
- 2 large eggs, room temp
- 2 teaspoons coriander
- 3/4 teaspoon ground mace
- 3/4 cup milk, room temp
- 2 teaspoons caraway seeds
- - lemon curd, for serving
How To Make lemon tea cake
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Step 1Place oven rack in the middle of the oven and preheat to 350. Generously butter and flour 5x9 loaf pan.
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Step 2In 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.
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Step 3Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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