Easy Lemon Tea Cake Recipes

MOIST LEMON TEA CAKES

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.

LEMON TEA CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch-square pan. Cream the butter and sugar in a medium bowl until light and fluffy, using a hand mixer (about 3 minutes). Add the eggs one at a time while mixing, and then add the vanilla. Sift together the flour, baking powder and salt in a small bowl. Add half the flour to the butter mixture and combine. Add the lemon juice and zest, mix, and add the remaining flour, mixing again to combine. Pour into the prepared pan. Bake until the cake springs back when lightly pressed, about 20 minutes.
• For the glaze: Combine the confectioner's sugar, lemon zest and lemon juice and mix well. Mix until thoroughly incorporated. Pour over the cake.

LEMON TEA BREAD

Steps:

• In a small bowl, cream butter and sugar. Add egg and lemon zest; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. , Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm bread.

LEMONY TURMERIC TEA CAKE

Steps:

• Heat the oven to 350 degrees. Lightly grease a 4-by-9-inch loaf pan (see Tip) with nonstick cooking spray or butter, and line it with parchment, leaving some overhang on both of the longer sides so you're able to easily lift the cake out after baking.
• Whisk the flour, baking powder, salt and turmeric in a large bowl.
• Grate 2 tablespoons zest from 1 lemon into a medium bowl. Halve the zested lemon and squeeze 2 tablespoons juice into a small bowl. Cut half the remaining whole lemon into thin rounds, discarding seeds (save the other half for another use).
• Add 1 cup sugar to the lemon zest in the medium bowl; rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the sour cream, eggs and the 2 tablespoons lemon juice until well blended.
• Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 tablespoons sugar.
• Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the center comes out clean, 50 to 60 minutes. (If the lemons are getting too dark, lay a piece of foil on top to prevent burning.) Let cool before slicing. (Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.) Serve with whipped cream, if desired.

GREEN TEA WITH LEMON CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 2 (9-inch) round pans with shortening; lightly flour. In 1-cup microwavable measuring cup, stir tea powder into milk. Microwave 30 to 45 seconds on High or until warm. Stir until tea is dissolved; cool 10 minutes.
• In large bowl, beat tea mixture and all remaining cake ingredients except egg whites with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, in medium bowl, beat 2 1/2 cups butter, 4 teaspoons lemon peel and lemon juice with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy.
• Place one cake layer on cake plate, top side down. Spread with 1 1/2 cups frosting. Top with second layer, top side up. Frost side and top of cake. Decorate as desired with remaining frosting. Garnish with lemon peel.

BITE-SIZE LEMON TEA CAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.
• Combine white sugar, butter, and cream cheese in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour; beat until batter is just moistened.
• Pour batter into muffin tins, filling each cup 2/3 full.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for 5 minutes. Transfer to wire racks to cool completely, about 10 minutes.
• Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.
• Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.

EASY LEMON SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs in a bowl with an electric mixer until light yellow, about 30 seconds; add lemon cake mix and beat until completely incorporated. Mix lemon pie filling into cake batter mixture until well-blended. Spread batter out into an 11x17-inch rimmed baking sheet.
• Bake in the preheated oven until set, about 20 minutes. Cool completely.
• Beat confectioners' sugar, cream cheese, and butter together in a bowl until frosting is smooth; add vanilla and stir. Spread frosting over cooled cake and sprinkle lemon zest over the top.

LEMON-LIME TEA CAKES

Steps:

• Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and lemon and lime zests on medium speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and salt and beat until blended. Divide batter among muffin cups (about 1 tablespoon each). Bake until cakes are golden around edges and a toothpick inserted in center comes out clean, about 15 minutes.
• Meanwhile, in a small saucepan, combine 2/3 cup water and 2/3 cup sugar; cook over medium, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices and rapidly simmer until peel turns translucent and lemon syrup thickens slightly, 5 minutes.
• With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon lemon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Spoon lemon slices on top if desired.

EASY LEMON TEA CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease an 8 x 8-inch baking pan and set aside.
• In a large bowl, stir together the flour, sugar, baking powder, baking soda, and lemon peel.
• In a small bowl, stir together the egg and applesauce (or yogurt or oil). Add the lemon juice and stir to combine.
• *If using whole grain flour increase fat (applesauce, plain yogurt, or oil) to 2/3 cup.
• Pour wet ingredients into dry ingredients and stir until just well combined. Spoon into greased pan. Sprinkle with colored sugar if desired.
• Bake for 35-40 minutes or until a toothpick inserted in center comes out clean. Remove from oven and let cool for at least 20 minutes before cutting.