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Lemon Tea Cake

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Ingredients

Adjust Servings:
1 cup butter softened
1 cup sugar
1 1/2 teaspoons grated lemon zest
1 teaspoon vanilla essence
4 eggs at room temperature
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup finely ground blanched almond meal

Nutritional information

495.5
Calories
236 g
Calories From Fat
26.3 g
Total Fat
13.2 g
Saturated Fat
136.6 mg
Cholesterol
391.2 mg
Sodium
57.9 g
Carbs
2 g
Dietary Fiber
32.1 g
Sugars
8.8 g
Protein
125g
Serving Size

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Lemon Tea Cake

Features:
    Cuisine:

    This was a pretty decent cake, but not as moist and flavorful as I was expecting.

    The almond meal didn't seem to add anything in the way of flavor, so didn't seem worth the trouble to find or make.

    The part of the cake that soaked up the lemon syrup was really good and moist, but that was only the bottom inch or so of the cake. And despite the fact that I also added a lemon glaze to the top, it just didn't taste very lemony.

    If I make this again, I'll substitute sour cream for the yogurt (usually seems to result in a moist cake), double the amount of lemon syrup, and poke holes in the cake before pouring the syrup over so it became really saturated.

    • 115 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Lemon Tea Cake,This is a wonderful breakfast cake. It’s from the Weekend magazine dated March 18th’2005. Almond flour {known as almond meal} is available in natural food stores and speciality food shops. To have real fresh almond meal, grind your own, using an electric nut mill and blanched {skinless} almonds rather than a blender or food processor which tends to grind the nuts to a paste rather than a powder. If you don’t have an electric nut mill and do have a food processor or blender, then, grind the nuts alongwith the flour and sugar in the recipe, but watch carefully to avoid over grinding. Enjoy!,This was a pretty decent cake, but not as moist and flavorful as I was expecting. The almond meal didn’t seem to add anything in the way of flavor, so didn’t seem worth the trouble to find or make. The part of the cake that soaked up the lemon syrup was really good and moist, but that was only the bottom inch or so of the cake. And despite the fact that I also added a lemon glaze to the top, it just didn’t taste very lemony. If I make this again, I’ll substitute sour cream for the yogurt (usually seems to result in a moist cake), double the amount of lemon syrup, and poke holes in the cake before pouring the syrup over so it became really saturated.,This was a pretty decent cake, but not as moist and flavorful as I was expecting. The almond meal didn’t seem to add anything in the way of flavor, so didn’t seem worth the trouble to find or make. The part of the cake that soaked up the lemon syrup was really good and moist, but that was only the bottom inch or so of the cake. And despite the fact that I also added a lemon glaze to the top, it just didn’t taste very lemony. If I make this again, I’ll substitute sour cream for the yogurt (usually seems to result in a moist cake), double the amount of lemon syrup, and poke holes in the cake before pouring the syrup over so it became really saturated.


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    Steps

    1
    Done

    First, Prepare the Lemon Syrup.

    2
    Done

    to Do So, in a Small Saucepan Combine All the Ingredients Together and Stir Over Medium Heat Until the Sugar Dissolves and the Mixture Comes to a Boil.

    3
    Done

    Keep the Syrup Warm Until Ready to Use.

    4
    Done

    Preheat Oven to 350f.

    5
    Done

    in a Large Bowl, Cream the Butter and Sugar Together Until Fluffy.

    6
    Done

    Add Lemon Zest and Essence.

    7
    Done

    Fold in Eggs, One at a Time, Beating Well After Each Addition.

    8
    Done

    in a Separate Bowl, Mix Together the Flour, Baking Powder, Salt, Baking Soda and Almond Meal Together.

    9
    Done

    Add the Flour Mixture to the Butter Mixture Alternating With the Yoghurt, Beating Well After Each Addition.

    10
    Done

    Pour the Batter Into a Well-Greased and Lightly Floured 8 1/2-9 Inch Bundt Pan or Any Other 9-Cup Tube Pan.

    Avatar Of Logan Black

    Logan Black

    BBQ aficionado specializing in tender and smoky barbecue dishes.

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