Lemonteacake Recipes

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.

LEMON CAKE

Lemon Cake image

Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.

Provided by Ina Garten

Categories dessert

Time 1h30m

Yield 2 (8-inch) loaves

Number Of Ingredients 13

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

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.

Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams

LEMON-LIME TEA CAKES

Lemon-Lime Tea Cakes image

These luscious Lemon-Lime Tea Cakes are perfect for an afternoon gathering or a brunch.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 30m

Yield Makes 24

Number Of Ingredients 8

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/3 cups sugar
1 teaspoon finely grated lemon zest, plus 1 teaspoon fresh lemon juice
1 teaspoon finely grated lime zest, plus 1 teaspoon fresh lime juice
2 large eggs
1 cup all-purpose flour, (spooned and leveled)
1/4 teaspoon coarse salt
1 lemon (ends cut off), very thinly sliced and seeded

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.

Nutrition Facts : Calories 205 g, Fat 9 g, Protein 2 g

LEMON CAKE FROM SCRATCH

Lemon Cake From Scratch image

Super yummy, light lemon taste. A different thing to try is to put the cake mixture into large muffin tins to make a bunch of little cakes, you just need to reduce the baking time. Let cake cool before frosting or glaze while still slightly warm.

Provided by BakersDozen

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h10m

Yield 20

Number Of Ingredients 11

Ingredients

2 ½ cups all-purpose flour
1 tablespoon lemon zest
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter at room temperature
1 ½ cups white sugar
2 large eggs
3 large egg yolks
2 tablespoons fresh lemon juice
1 cup low-fat buttermilk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 27.9 g, Cholesterol 74.2 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 182.6 mg, Sugar 15.7 g

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