Lemon Tea Cake Recette

Indulge in this delightful Lemon Tea Cake, a heavenly breakfast treat adapted from a Weekend Magazine recipe (March 18th, 2005). This recipe uses almond flour (or almond meal – easily found in natural food stores or made fresh by grinding blanched almonds). The result is a moist, zesty cake perfectly complemented by a luscious lemon syrup. Prepare to be amazed!

Préparation 30 min

Cuisson 95 min

Calories 495.5 kcal

Protéines 17g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Lemon Tea Cake

1 cup (2 sticks) unsalted butter, softened
1 cup sugar (for syrup)
1 tablespoon lemon zest
Vanilla Essence
4 large eggs
All Purpose Flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
Almond Meal
Plain Yogurt
1/4 cup lemon juice (for syrup)
1/2 cup water (for syrup)

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Comment préparer Lemon Tea Cake

**Prepare the Lemon Syrup:** In a small saucepan, combine 1 cup sugar, 1/2 cup water, and 1/4 cup lemon juice. Stir over medium heat until sugar dissolves and the mixture boils. Keep warm.
**Preheat & Prep:** Preheat oven to 350°F (175°C). Grease and flour an 8 1/2-9 inch bundt pan or a 9-cup tube pan.
**Cream Butter & Sugar:** In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
**Add Lemon Flavor:** Beat in 1 tablespoon lemon zest and 1 teaspoon lemon extract.
**Incorporate Eggs:** Add 4 large eggs one at a time, beating well after each addition.
**Dry Ingredients:** In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 cup almond flour (or meal).
**Combine Wet & Dry:** Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup plain yogurt, beginning and ending with the dry ingredients. Mix until just combined.
**Bake:** Pour batter into the prepared pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean and the cake pulls away from the sides of the pan.
**Syrup Infusion:** Slowly pour the warm lemon syrup over the hot cake while it's still in the pan.
**Cool & Invert:** Let the cake cool in the pan on a wire rack for 15-20 minutes. Then, carefully invert the cake onto a serving plate.
**Serve & Enjoy:** Let the cake cool completely before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

128g

Fat

66g

Carbs

19g

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Questions fréquentes

Combien de temps faut-il pour préparer Lemon Tea Cake ?

Lemon Tea Cake prend environ 125 minutes du début à la fin — environ 30 minutes de préparation et 95 minutes de cuisson.

Combien de calories contient Lemon Tea Cake ?

Lemon Tea Cake contient environ 495.5 calories par portion, avec environ 17 g de protéines, 19 g de glucides et 40 g de lipides.

De quels ingrédients ai-je besoin pour Lemon Tea Cake ?

Les principaux ingrédients de Lemon Tea Cake sont Butter, Sugar, Lemon Zest, Vanilla Essence, Eggs, All Purpose Flour. Consultez la liste complète avec les quantités ci-dessus.