Lemon Tea Cake

Lemon Tea Cake

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Cathy Gillespie

By
@circlemoon8

Lemony!

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Lemon Tea Cake

Step-by-Step

  1. Place oven rack in the middle of the oven and preheat to 350. Generously butter and flour 5x9 loaf pan.
  2. 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.
  3. 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.

Printable Recipe Card

About Lemon Tea Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American




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