Almond Lemon Tea Cake Recipes

LEMON ALMOND TEA

Lemon Almond Tea image

This tea is very refreshing on hot summer days. You can adjust it by decreasing the sugar, or increasing the almond.

Provided by Shelley

Categories Drinks Recipes Tea Iced Tea Recipes

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

2 family size black tea bags
4 cups boiling water
2 lemons, thinly sliced
1 cup sugar
1 tablespoon almond extract
2 teaspoons vanilla extract
1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled

Steps:

In a saucepan, brew tea bags in hot water for 15 minutes. While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher. Pour in sugar.
Pour brewed tea into the pitcher with the sugar and lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda.

Nutrition Facts : Calories 142.5 calories, Carbohydrate 36.7 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.2 g, Sodium 19.7 mg, Sugar 16.7 g

ALMOND TEA CAKES

Almond Tea Cakes image

When I have time-usually in the winter-I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. -Janet Fennema Ringelberg, Troy, Ontario

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 5 dozen.

Number Of Ingredients 14

Ingredients

2 cups butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
4 teaspoons almond extract
4 cups all-purpose flour
1 teaspoon baking powder
FILLING:
1 large egg white
1/2 cup sugar
1/2 cup ground almonds
1/2 teaspoon lemon juice
Milk
Sliced almonds

Steps:

In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill. , For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon filling into each. Cover with quarter-sized circles of dough. , Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.

Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 73mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

BLUEBERRY, ALMOND AND LEMON CAKE

Blueberry, Almond and Lemon Cake image

A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee. It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.

Provided by Yotam Ottolenghi

Categories brunch, snack, cakes, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup (1 stick) plus 3 tablespoons/150 grams unsalted butter, at room temperature, plus extra for greasing the pan
1 scant cup/190 grams granulated or superfine sugar (caster sugar)
1 teaspoon lemon zest, plus 1 tablespoon lemon juice (or more juice as needed)
1 teaspoon vanilla extract (vanilla essence)
3 large eggs, beaten
2/3 cup/90 grams all-purpose flour (plain flour), sifted
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1 cup/110 grams almond flour (ground almonds)
1 1/2 cups/200 grams fresh blueberries
2/3 cup/70 grams confectioners' sugar (icing sugar)

Steps:

Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don't worry: It'll come back together once you add the dry ingredients.
In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 36 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 125 milligrams, Sugar 35 grams, TransFat 1 gram

ALMOND-LEMON TEA CAKE RECIPE

Almond-lemon tea cake Recipe image

It's not easy to head off by yourself in a new direction in baking, especially if you're a home cook looking for a holiday showstopper amid all the recipes for chocolate chip scones and blueberry muffins. Where are the passion fruit curd tarts, fromage blanc Bavarian cakes and the chocolate-ginger pots de creme?Thankfully, this season's cookbooks offer recipes for these delicious desserts and more.Of half a dozen new baking books I cooked from in recent weeks, three are distinguished by innovative, often easy-to-execute ideas: Kate Zuckerman's "The Sweet Life: Desserts From Chanterelle" (Bulfinch Press, $35); Elisabeth M. Prueitt and Chad Robertson's "Tartine" (Chronicle Books, $35); and "The Essence of Chocolate: Recipes for Baking and Cooking With Fine Chocolate" by John Scharffenberger and Robert Steinberg (Hyperion, $35).But tradition's not neglected. Dorie Geenspan's "Baking: From My Home to Yours" (Houghton Mifflin, $40) and "Whole Grain Baking" (The Countryman Press, $35) from the King Arthur Flour Co. are worthy entrants in the encyclopedia baking book field. And for the professional who need only see a full-page, close-up photo of elaborately plated desserts and little instruction to grasp a recipe, there's "Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries" by Alain Ducasse and Frederic Robert ($195, Stewart, Tabori & Chang)."Sweet Life," "Tartine" and "Essence of Chocolate" each includes spectacular recipes that are also seriously labor intensive -- a lemon meringue pie transformed into a grand cake from "Tartine," for example, or a "Sweet Life" recipe for goat cheese and purple basil souffle (yes, it's sweet, and it's delicious) that calls for running between the stove and the stand mixer to make an Italian meringue.Tantalizingly basicBut many of the recipes from these three books are fairly uncomplicated and allow you to achieve sophisticated desserts such as an orange chocolate ganache tart from "Essence of Chocolate" or pears baked until they're beautifully blistered and caramelized from "Sweet Life."Since 1999, Zuckerman has been pastry chef at the luxurious French-focused restaurant Chanterelle in New York. Her "Sweet Life" is filled with elegant desserts, for which she explains pastry kitchen techniques: prune Armagnac creme brulee, apricot and almond tart, that goat cheese and purple basil souffle. Her directions are smart and for the most part thorough and her voice is friendly, straightforward and personal. She also knows the value of a good cookie.In fact, she likes to cream butter. To cream and cream and cream. For a tart's hazelnut crust, butter and sugar are creamed together for up to eight minutes. She says longer creaming produces a crunchy, cookie-like texture (though it's easily chipped).The book is packed not just with detailed recipes and tantalizing photos but also with in-depth tips -- for cooking a stirred custard or making a caramel. And she's willing to do a lot of hand-holding, offering the kind of encouragement home cooks often need, with words like "don't be alarmed...."Yet some instructions could be better. For the goat cheese and purple basil souffles, there are no directions on whether to put the ramekins straight into the oven, in a water bath or on a Silpat-lined baking sheet, so I cooked some each way. The best were the ones from the baking sheet; they puffed up nicely (though not near as much as the one in the photo), and the lightly sweetened goat cheese with a fresh herbal note made a wonderful dessert.Her long-roasted pears are much easier to prepare, and they're visually stunning and delicious in their own caramel-y poaching syrup. They're baked with sugar, honey, water and lemon zest.The "Tartine" cookbook is a peek into what happens in the kitchen at the ridiculously popular Tartine Bakery in San Francisco's Mission District and includes recipes for the creations -- buttermilk scones, pumpkin tea cake -- that draw crowds.The book's design is attractive, with stunning, full-page photos, but the typeface for ingredients lists is small. The tone is somewhat matter-of-fact and the tips under "kitchen notes" are sometimes cursory, but it's a fun book because there are so many exciting flavors: a toasted almond and lavender parfait, a raspberry and geranium cream tart, a passion fruit and lime Bavarian.A recipe for lemon bars yields a near-perfect lemon curd, bright with lemon flavor and not too eggy, and the shortbread crust studded with pine nuts makes the bars that much better.An almond-lemon tea cake is moist, dense and rich with almond paste. And it's intensely flavored, the citrus heightened by a glaze of lemon juice, orange juice and sugar. The sugar crystallizes so when you bite into it, you get little crunchy explosions of flavor.Descriptions in important steps could sometimes be inaccurate, though. The pre-ferment for a brioche dough is described as a smooth batter. I made it twice, once by using the volume measurements called for and once with the weight measurements that are also given. Both attempts resulted in not a smooth batter, but a very dry dough. I didn't have the courage to continue with the recipe because there were many more steps involved and hours of rising time.But instant gratification came from an easy chocolate pudding (not baked, but one of the bakery's best-sellers) that is astoundingly good -- essentially a pastry cream made silky and smooth in a blender.The more than 100 recipes in "The Essence of Chocolate" are culled from Scharffen Berger files and include contributions from chefs, such as Thomas Keller's TKO cookies from Bouchon Bakery (a white chocolate filling sandwiched between two chocolate wafers) and Michel Richard's black and white creme brulee (a vanilla custard with a surprise layer of chocolate mousse). For the brulee, brown sugar is baked then finely ground, and when torched or broiled, it makes a perfect caramel-y burnt sugar crust.Baked hot chocolate, baked in mugs or ramekins, is listed in the "Intensely Chocolate" category and it's just that. The top layer comes out crisp, the center is like a chocolate pudding and the bottom is like very thick hot chocolate. But it's too gooey and rich for a full-mug serving. Smaller ramekins or espresso cups would better serve the recipe.An orange chocolate ganache tart is just as intensely chocolate, but orange zest in both the crust and the ganache is refreshing, and it can be thinly sliced.Maybe some of the pitfalls of "The Sweet Life," "Tartine" and "The Essence of Chocolate" are rooted in the fact that these are written by first-time cookbook authors. So when it isn't all wine and rosewater in the kitchen, it's comforting to be able to turn to longtime cookbook pros.In "Baking: From My Home to Yours," Dorie Greenspan is rooted in the home kitchen, offering no less than 14 recipes for brownies or brownie variations. Greenspan has written cookbooks with Pierre Herme and Julia Child, and her recipes work consistently. They're laid out clearly with what-you-see-is-what-you-get photos.Cream scones are deliciously flaky. French yogurt cake is moist and flavorful with a tender crumb. A French pear tart came out perfect. Far Breton, a lovely crepe-y cake studded with Armagnac-soaked prunes, is delicious. The only recipe that I didn't love was her brioche; the dough wasn't smooth and elastic, and the bread turned out dense and poundcake-like.A notch aboveAt the other end of the spectrum is "Grand Livre de Cuisine," the second volume in Ducasse's series. The desserts are amazingly beautiful in photos -- caramelized apple napoleons, fromage blanc tart with fraises des bois, apple quince cake.But the recipes aren't for novice bakers or anyone who doesn't happen to know what atomized glucose is, and the errors throughout the text and ingredients lists don't help: The texture of a pistachio tart made with just 12 grams of pistachio paste, as indicated in the recipe, turned out like cornbread, but with 120 grams of pistachio paste, it was moist and luscious.For sturdy recipes, "Whole Grain Baking" includes recipes that call for a variety of whole grains, the result of experiments with wheat, oats, corn, barley, rye, spelt or buckwheat in quick breads, crisps, yeast breads, crackers, cakes, pies and pastries.It's a workman-like book with more than 500 pages of not just recipes, but a lot of useful information about using liqueurs in frosting, how far ahead you can prepare your muffin batter, the advantages of getting your bread dough started by using a pre-ferment. With hundreds of recipes, you'll sometimes find more than one to a page, but they're easy to read and illustrations help make methods clear.The chocolate bete noir from "Sweet Life" was far more rich and delicious than the whole wheat chocolate zucchini cake from "Whole Grain Baking," but on the other hand, "Whole Grain's" sour cream blueberry muffins made with whole wheat flour, its cornmeal pancakes and milk and honey corn muffins were all great for breakfast.But you'll get way beyond breakfast as you flip through the pages of these baking books: date cake with toffee sauce, blueberry lemon chiffon tart -- I'd better go find my apron.

Provided by Betty Hallock

Categories DESSERTS

Time 1h30m

Yield Serves 8 to 10

Number Of Ingredients 13

Ingredients

1 cup unsalted butter, at room temperature (plus some for preparing the pan)
3/4 cup pastry or cake flour, sifted (plus some for preparing the pan)
1/2 teaspoon baking powder
1/8 teaspoon salt
5 large eggs
1 teaspoon vanilla extract
3/4 cup almond paste, at room temperature
1 cup sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 tablespoons lemon juice
3 tablespoons orange juice
3/4 cup sugar

Steps:

Position a rack in the lower third of the oven and heat the oven to 350 degrees. Lightly butter and flour a 9-by-5-inch loaf pan, knocking out the excess flour.
Sift together the flour, baking powder and salt twice. In a small bowl, combine the eggs and vanilla and whisk together just to combine.
In the bowl of a stand mixer fitted with the paddle attachment, beat the almond paste on low speed until it breaks up. This can take up to a minute, depending on how soft and warm it is. Slowly add the sugar in a steady stream, beating until incorporated. If you add the sugar too quickly, the paste won't break up as well.
Cut the butter into 1-tablespoon pieces. Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Then turn on the mixer to medium speed and beat until the mixture is light in color and fluffy, 3 to 4 minutes. With the mixer still on medium speed, add the eggs in a very slow, steady stream and mix until incorporated. Stop the mixer and again scrape down the sides of the bowl. Turn on the mixer again to medium speed and mix for 30 seconds more.
Add the citrus zests and mix in with a wooden spoon. Add the flour mixture in two batches, stirring after each addition until incorporated. Scrape down the sides of the bowl one last time, then spoon the batter into the prepared pan and smooth the surface with an offset spatula.
Bake until the top springs back when lightly touched and a cake tester inserted in the center comes out clean, 60 to 65 minutes. Let cool in the pan on a wire rack for 5 to 7 minutes while you make the glaze.
To make the glaze, stir together the lemon and orange juices and the sugar in a small bowl. Place the wire rack holding the cake over a sheet of waxed paper or aluminum foil to catch any drips of glaze, and gently invert the cake onto the rack. If the cake does not want to release, run the tip of a small knife around the edge to loosen it. Brush the entire warm cake with the glaze, then let the cake cool completely on the rack. The cake breaks apart easily when warm, so don't attempt to move it.
When the cake is cool, transfer it to a serving plate, using two crisscrossed icing spatulas or the base of a two-part tart pan to lift it. Serve at room temperature. The cake will keep, well-wrapped, for 1 week in the refrigerator.

ALMOND TEA CAKES

Almond Tea Cakes image

Provided by Food Network

Categories dessert

Time 27m

Yield about 12 cakes

Number Of Ingredients 6

Ingredients

4 ounces granulated sugar
2 ounces blanched almonds, ground fine
3 tablespoons cake flour
1 egg white plus 3 egg whites
1 tablespoon heavy cream
Granulated sugar for dusting

Steps:

Preheat oven to 375 degrees F.
Grease mini muffin tins and set aside.
Sift 2 ounce of the sugar, ground almonds and cake flour in a bowl. Add 1 egg white to form a paste. In another bowl whip the 3 egg whites until soft peaks form. Gradually add the remaining sugar. Continue to whip until the meringue is strong but not dry. Fold the meringue into the almond paste mixture and add the heavy cream at the end. Mix well.
Fill the prepared muffin tins half full. Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds. Cool the tea cakes about 5 minutes before unmolding them on a wire rack. Dust with confection sugar before serving. Store the cakes in an airtight container.

ALMOND-LEMON TEA CAKE

Almond-Lemon Tea Cake image

Make and share this Almond-Lemon Tea Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup cake flour, sifted
1/2 teaspoon baking powder
1/8 teaspoon salt
5 large eggs
1 teaspoon vanilla extract
3/4 cup almond paste, at room temperature
1 cup sugar
1 cup unsalted butter, at room temperature
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
3/4 cup sugar

Steps:

Note: the key to making this cake batter smooth is incorporating the almond paste completely before the eggs are added; the success of the glaze-a pretty crystallized look and a proper set-requires 2 things, the glaze must be made just before it is brushed on the cake, and the cake must be warm from the oven so the sugar and juices can penetrate it properly and form crystals.
Position a rack in the lower third of the oven; preheat oven to 350°.
Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
Make the cake: sift together the flour, baking powder, and salt twice.
In a small bowl, combine the eggs and vanilla; whisk just to combine.
In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up.
This can take up to a minute, depending on how soft and warm it is.
Slowly add the sugar in a steady stream, beating until incorporated.
If you add the sugar too quickly, the paste won't break up as well.
Cut butter into 1 tablespoon pieces.
Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute.
Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
Add in the citrus zest and mix in with a wooden spoon.
Finally, add the flour mixture in batches, stirring after each addition until incorporated.
Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
Brush the entire warm cake with the glaze, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don't attempt to move it).
When the cake is cool, transfer it to a serving plate; serve at room temperature.

LEMON TEA CAKE

Lemon Tea Cake image

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!

Provided by Charishma_Ramchanda

Categories Breakfast

Time 1h35m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

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
1 cup plain yogurt
1/2 cup sugar
1/3 cup lemon juice
2 tablespoons water

Steps:

First, prepare the lemon syrup.
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.
Keep the syrup warm until ready to use.
Preheat oven to 350°F.
In a large bowl, cream the butter and sugar together until fluffy.
Add lemon zest and essence.
Fold in eggs, one at a time, beating well after each addition.
In a separate bowl, mix together the flour, baking powder, salt, baking soda and almond meal together.
Add the flour mixture to the butter mixture alternating with the yoghurt, beating well after each addition.
Pour the batter into a well-greased and lightly floured 8 1/2-9 inch bundt pan or any other 9-cup tube pan.
Bake until the cake pulls away from the sides of the pan and tests done when a knife inserted in the center comes out clean.
Slowly pour the lemon syrup over the cake.
Allow the cake to cool and become lukewarm in a pan on the wire rack.
Invert the cake onto a plate and serve.
Enjoy!

Nutrition Facts : Calories 495.5, Fat 26.3, SaturatedFat 13.2, Cholesterol 136.6, Sodium 391.2, Carbohydrate 57.9, Fiber 2, Sugar 32.1, Protein 8.8

ALMOND-GRAPE TEA CAKE

Almond-Grape Tea Cake image

This sweet treat makes the perfect snack for a tea party or brunch.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h20m

Number Of Ingredients 9

Ingredients

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 cup all-purpose flour (spooned and leveled), plus more for pan
3/4 cup sugar
3 large eggs
1 1/2 cups slivered almonds (1/2 pound)
1/4 teaspoon fine salt
1 teaspoon pure vanilla extract
1 1/2 teaspoons finely grated lemon zest
18 grapes, halved crosswise

Steps:

Preheat oven to 350 degrees. Lightly butter and flour an 3-by-8-inch metal loaf pan. In a large bowl, using an electric mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until combined, scraping down bowl as needed. In a food processor, pulse almonds and 1/4 cup sugar until finely ground. Add flour and salt and pulse to combine. With mixer on low, beat almond mixture into butter mixture until combined. Beat in vanilla and lemon zest.
Transfer batter to pan and smooth top. Press grape halves into batter in rows and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour, rotating pan halfway through. Let cake cool in pan on a wire rack. To serve, remove cake from pan and slice. Store cooled cake, wrapped in plastic, at room temperature, up to 3 days.

Nutrition Facts : Calories 611 g, Fat 41 g, Fiber 5 g, Protein 14 g, SaturatedFat 14 g

MOIST LEMON TEA CAKES

Moist Lemon Tea Cakes image

Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 8-1/2 dozen.

Number Of Ingredients 13

Ingredients

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2-1/4 cups sugar
6 large eggs
3 tablespoons lemon juice
2 teaspoons lemon extract
1 teaspoon vanilla extract
1-1/2 teaspoons grated lemon zest
3 cups all-purpose flour
GLAZE:
5-1/4 cups confectioners' sugar
1/2 cup plus 3 tablespoons 2% milk
3-1/2 teaspoons lemon extract

Steps:

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

More about "almond lemon tea cake recipes"

MEYER LEMON ALMOND TEA CAKE – HONESTLYYUM

2015-02-26 For the cake. Preheat the oven to 350°. Butter and flour your bundt pan. Use either one 8.5 inch pan, or two 6.5 inch pans. Sift the flour, baking powder, and salt together and set aside. Add the almond paste to a stand …
From honestlyyum.com

Almond Lemon Tea Cake Recipes

LEMON ALMOND TEA

This tea is very refreshing on hot summer days. You can adjust it by decreasing the sugar, or increasing the almond.

ALMOND TEA CAKES

When I have time-usually in the winter-I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. -Janet Fennema Ringelberg, Troy, Ontario

BLUEBERRY, ALMOND AND LEMON CAKE

A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee. It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.

ALMOND-LEMON TEA CAKE RECIPE

ALMOND TEA CAKES

ALMOND-LEMON TEA CAKE

Make and share this Almond-Lemon Tea Cake recipe from Food.com.

LEMON TEA CAKE

ALMOND-GRAPE TEA CAKE

This sweet treat makes the perfect snack for a tea party or brunch.

MOIST LEMON TEA CAKES

Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama

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