Lemon Glazed Tea Cake Recipes

GLAZED LEMON CAKE RECIPE

Steps:

• Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Grease a 20 cm / 8" cake pan with butter.
• Place Wet ingredients in a bowl. Whisk until combined.
• Sprinkle over flour, baking powder and salt. Whisk until smooth - few small lumps is ok.
• Pour into pan - it should be fairly thick but pourable (see video). Bake for 50 minutes or until a skewer comes out clean.
• Remove metal ring and cool on rack then glaze.

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.

MOIST LEMON CAKE RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit
• Butter and flour a 9-inch cake pan
• In a bowl, mix the flour, baking soda, and salt
• In the bowl of a mixer, add the butter and sugar and mix on medium-high speed for 3-4 minutes or until the mixture becomes light and fluffy
• Add the eggs one a time beating well after each addition
• Add the lemon zest and lemon juice. Mixture will look curdled, don't worry, it'll fix itself once you add the dry ingredients
• Add the sour cream
• Alternate the dry ingredients with the milk, starting and ending with the flour mixture
• Once everything is mixed, pour the batter into a prepared pan and use a spoon to make it smooth on top
• Bake for 35-45 minutes or until a skewer inserted in the middle of the cake comes out clean
• Remove from and let the cake cool on a rack
• In a small saucepan combine the lemon juice and sugar until the sugar has completely dissolved and mixture starts to boil
• Remove from heat
• After the cake has cooled for 30 minutes, invert it on a cake plate
• Slowly pour the hot syrup on top of the warm cake. Allow the cake to cool completely and the liquid gets absorbed
• Place the confectioners sugar in a bowl
• Add the lemon juice and mix with a fork or spoon making sure there are no lumps
• Spoon the glaze on top of the cooled cake
• Enjoy!

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-GLAZED TEA CAKE

Steps:

• Preheat the oven to 350°F; spray a 10-inch Bundt pan with nonstick spray.
• Sift 3/4 cup of the sugar, the flour, baking powder, and salt into a large bowl. Whisk in the egg substitute, oil, egg yolk, lemon zest, and vanilla until smoothly blended.
• In another bowl, with electric mixer on medium-high speed, beat the egg whites until thick. While mixing, gradually add 1/4 cup of the sugar. Beat until stiff, glossy peaks form. With a rubber spatula, fold about one-third of the meringue into the flour mixture. Stir well, then fold in the remainder of the meringue. Pour into the pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan on a rack 10 minutes, then unmold the cake onto the rack.
• In a small saucepan over medium heat, combine the lemon juice and the remaining 6 tablespoons sugar. Cook, stirring constantly, until the sugar dissolves completely, about 2 minutes. Pour over the cake and allow to cool completely before serving.

LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

TENDER IRISH TEA CAKE / LEMON GLAZED

Steps:

• 1. Preheat oven to 325 degree F. Spray the bottom of a 9 inch bread pan with non stick cooking spray. Set aside.
• 2. Cream the butter, sugar and vanilla together on medium speed with a mixer.
• 3. Add eggs one at a time making sure that each is completely incorporated before adding the next.
• 4. Mix in the cream cheese until well blended.
• 5. In a medium bowl, sift together the flour, baking powder and salt.
• 6. Take 1/4 cup of the flour mixture and mix in with the raisins to completely coat them.
• 7. Add a small amount of the flour mixture into the batter and alternate with the buttermilk until both are incorporated.
• 8. Mix the raisins into the batter with a spatula.
• 9. Pour the batter into the sprayed bread pan and place into the preheated oven. Bake between 1 hour 10 minutes - 1 hour 30 minutes, depending how fast your oven bakes. Mine was done in 1 hour 10 minutes. Or until, pick comes out clean.
• 10. While the cake is baking, combine the lemon juice with the powdered sugar to make a glaze.
• 11. Remove the cake from the oven and allow it to rest for 10 minutes. Then remove the cake from the pan and transfer it to a wire rack to cool completely.
• 12. When the cake is still warm, glaze the top with the lemon juice glaze and allow it to cool.

APPLE CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 375.
• Mix flour and butter until crumbly. Add the almonds and sugar. Knead together well.
• Divide the dough into 4 sections. Roll each section into even thin layers. HERE'S WHERE GEOMETRY IS NEED. You will need to cut each piece into the desired size you will need. These will be large cookies that you'll put together to form your cake, so your layers must be uniform.
• Put the layers on a cookie sheet (you'll have to bake 2 at a time but it's ok). Bake for 12 - 15 minutes till the layers are light golden.
• Carefully slide them off the cookie sheet and cool.
• Make your filling:.
• Bring the sugar and 3/4 cup water to a boil. Add chopped apples. A few minutes later add almonds, citron and lemon juice. Cook the mix until it becomes lie a thick jelly consistency. Careful, so it doesn't burn. Remove from heat and cool.
• Once you've baked and cooled your large cookies, spread a layer of filling on each layer and cover top with the lemon glaze, letting it drip down the sides. Chill overnight in refrigerator. Before serving you'll need to let the cake stand at room temp for about 1 hour to get abit soft.

LEMON GLAZED CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

GLAZED LEMON-PEAR CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
• In medium bowl, mix flour, baking powder, allspice and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on high speed 3 minutes, scraping bowl occasionally, until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about 1 cup at a time, and milk, about 1/2 cup at a time, beating just until blended after each addition. Fold in pears, walnuts and 3/4 teaspoon of the lemon peel. Pour batter into pan.
• Bake 1 hour or until toothpick inserted halfway between side and center of pan comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, mix powdered sugar, lemon juice and remaining 3/4 teaspoon lemon peel until smooth and thin enough to drizzle. Spoon over cake, allowing some to drizzle down side.

BLUEBERRY-LEMON TEA CAKES

Steps:

• Preheat oven to 350 degrees. Butter nine 2 1/2- by-4-inch baking pans, and dust with flour, tapping out excess.
• Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
• Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
• Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
• Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
• Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.