Are you dreaming of a moist, zesty cake that's as easy to make as it is delicious? Then look no further! This Lemon Tea Cake recipe is your answer. It's the perfect blend of sweet and tangy, with a subtle hint of tea adding a unique depth of flavor. Whether you're a seasoned baker or just starting out in the kitchen, this recipe is guaranteed to impress. It's the perfect addition to your repertoire of easy recipes and healthy meals, ideal for a quick dinner dessert or a delightful afternoon treat. Get ready to experience the joy of homemade cooking with this simple yet extraordinary lemon tea cake!
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed black tea, cooled
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan. This ensures your cake will release easily and prevents sticking.
Combining Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures even distribution of leavening agents for a perfectly light and airy cake.
Creaming Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for incorporating air into the batter, resulting in a tender crumb. Use an electric mixer for best results; it’ll make the process much quicker.
Adding Wet Ingredients:
- Beat in the eggs one at a time, then stir in the vanilla extract. Don't overmix at this stage; just until combined.
Combining Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and cooled tea, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing can lead to a tough cake.
Adding Lemon Flavor:
- Stir in the lemon zest and lemon juice. The fresh lemon juice adds a delightful tanginess that perfectly complements the sweetness of the cake.
Baking the Cake:
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling and Serving:
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and ensures even cooling.
Tips and Variations:
- For a richer flavor, use browned butter instead of regular butter.
- Add a glaze: A simple lemon glaze made with powdered sugar, lemon juice, and a touch of milk would complement this cake beautifully.
- Make it a layer cake: Bake the batter in two 9-inch round pans for a stunning layer cake.
- Add blueberries or raspberries: Fold in 1 cup of fresh berries for a delicious twist.
- Substitute Earl Grey tea for a more sophisticated flavor.
Nutritional Information (per serving, approximate):
- Calories: 300-350
- Fat: 15-20g
- Carbohydrates: 40-45g
- Protein: 4-5g
This Lemon Tea Cake recipe is a delightful addition to your collection of delicious dishes and best recipes. It’s a simple yet elegant dessert that’s perfect for any occasion. Enjoy!