Lemon Clove Tea Cake Recipes

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 POPPY TEA CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan. Using an electric mixer, beat the butter until light. Gradually add the sugar and beat until light and fluffy, stopping to scrape the bowl from time to time. Add the eggs, one at a time, scraping the bowl after each addition. Mix in the lemon rind, vanilla extract and poppy seeds.
• Sift together the flour, baking powder, baking soda and salt. Add the sifted ingredients alternately with the yogurt and mix just until smooth. Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Place on a rack for a few minutes and then turn the cake out of the pan.
• In a small bowl, slowly stir the lemon juice into the powdered sugar until smooth and brush onto the top and sides of the warm cake.

LEMON-YOGURT TEA CAKES

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Whisk the yogurt, egg whites, lemon juice, zest and extract; stir into crumb mixture just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

TUNNEL OF LOVE LEMON TEA CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Grease and flour a 6 to 8-cup bundt pan and set aside.
• Blend the cream cheese with the 1/4 cup granulated sugar and the vanilla.
• Scrape the bowl; add the egg and mix well. Set aside while you prepare the cake batter.
• Sift the flour, the 1-1/3 cups granulated sugar, baking soda, and salt into a mixing bowl; whisk briefly to blend.
• Whisk in the oil, lemon zest, and about half of the buttermilk until smooth. This first addition will prevent lumps from forming; do not be tempted to pour in all of the liquid at once.
• Whisk in the remaining buttermilk, mixing only long enough to combine.
• Pour half of the cake batter into the prepared bundt pan.
• Dollop the cream cheese mixture over the batter, trying to center it in the pan so it doesn't reach either edge.
• Cover with the remaining batter.
• Bake for about 55 minutes, until the top is golden brown and slightly firm to the touch. If you check it with a toothpick or cake tester, there should be only traces of cream cheese and no loose batter.
• Cool the cake in the pan for 15 minutes; invert onto a rack to cool completely.
• To add the final touch, stir the lemon juice into the confectioners' sugar until smooth. Drizzle the glaze over the cake in a random pattern.

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.

LOW-FAT LEMON TEA CAKE

Steps:

• Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl. Make a well in the middle, set aside.
• Mix the rest of the ingredients together in another medium sized bowl; pour it in the middle of the dry ingredients, and stir JUST UNTIL IT IS MIXED TOGETHER. If you overstir it, it will become a tough piece of crap.
• Preheat an oven to 350 degrees and wait 2 minutes; grease a loaf pan(9x5x2 1/2 i think).
• Bake for about 45 minutes, until the crust is brown and if you stick a toothpick inside it will come out clean.

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.

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.

LEMON TEA CAKES

Steps:

• Place the eggs and sugar in a large bowl; then, using a whisk or an electric mixer, beat until lemon colored. Add the zest. Fold in the flour, then 3/4 cup melted butter.
• Refrigerate the batter, covered, for 1 hour.
• Preheat the oven to 375°F(190°C.)
• Butter the madeleine tins; then spoon in the batter, filling each well about three-fourths full. Bake 10 to 12 minutes, or until the madeleines are golden brown.
• Remove the madeleines from their tins as soon as they're baked, and cool them on a wire rack. (Note: Wash the tins immediately with a stiff brush and hot water but no detergent so that they retain their seasoning.) The madeleines are best eaten as soon as they've cooled. They may, however, be stored for several days in an airtight container.

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.