Ingredients for 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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How to Make 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
