Lemon Tea Cakes
You may not be able to be with your friends and family right now, but nothing says you can’t drop off a special little package to their front door! How about a hug in the shape of a Lemon Tea Cake?
This recipe makes a bunch (8-10) of small loaves of the most delicious lemon cake, so you’ll have plenty to drop off to those special people in your life.
Stay safe, stay healthy! We’re all in this together!
This wonderful loaf can also be made in a Bundt pan. You’ll just need to adjust the timing; start checking if done at 30 minutes, and continue checking every 5-10 minutes until tester comes out clean.
If you intend to package the loaves and give them as gifts, we recommend brushing the tops with a syrup of 1 part lemon juice to 2 parts sugar before applying the glaze. This will keep them moist for a longer period.
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Lemon Tea Cakes
Makes: 8-10 small loaves, 14-16 mini loaves
Prep Time: 10 minutes
Bake Time: 35 minutes
Total Time: 45 minutes plus cooling time
Ingredients
Tea Cakes:
- 3 cups all-purpose flour
- 1 tsp Kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup buttermilk, room temperature
- 1/4 cup fresh lemon juice
- 1 tsp pure vanilla extract
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1/3 cup lemon zest (from 6-8 lemons)
Lemon Glaze:
- 2 cups icing sugar, sifted
- 1/4 cup fresh lemon juice
- 2 tbsp heavy cream
- 1 tsp unsalted butte, melted
- 1/8 tsp Kosher salt
Instructions
Preheat the oven to 350°F. Grease 8-10 small loaf pans (5.75” x 3”) or 14-16 mini loaf pans (3.5’ x 2.5”) with butter or non-stick cooking spray. Lightly flour the pans, tapping out any excess. Arrange the loaf pans of a baking sheet.
To make the tea cakes, in a medium bowl, whisk together the flour, salt, baking powder and baking soda. Measure the buttermilk into a measuring cup, then stir in the lemon juice and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the lemon zest. Stop the mixer and scrape down the sides of the bowl.
With the mixer on medium speed, alternate adding the flour mixture in 3 additions and the buttermilk mixture in 2 addition, beginning and ending with the flour mixture. Blend after each addition until just combined. Stop to scrape down the sides of the bowl, then mix for another 15 seconds. Evenly divide between the loaf pans, filling three-quarters full. Smooth the tops.
Bake the mini loaves for 20-35 minutes or the small loaves for 30-35 minutes, until a toothpick inserted in the center comes out clean. For even baking, rotate the baking sheet front to back halfway through. Transfer the pans to a wire rack and allow the loaves to cool completely before removing from the pans.
To make the lemon glaze, whisk together all the ingredients in a small bowl until perfectly smooth. Spread the tops of the cooled tea cakes with the glaze and allow them to sit for 30 minutes to set. The tea cakes an be stored in an airtight container for up to one week.
Chef’s Note:
If you intend to package the loaves and give them as gifts, we recommend brushing the tops with a syrup of 1 part lemon juice to 2 parts sugar before applying the glaze. This will keep them moist for a longer period.
Recipe from Bobbette & Belle
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