Tender Irish Tea Cake Lemon Glazed Recipes

IRISH TEA CAKE RECIPE

Steps:

• Preheat oven to 350 and line a 9in springform pan with parchment paper. Spray with pam baking spray and set aside
• Using a standing mixer, cream together the butter and sugar until combined and fluffy
• Beat in the eggs, one at a time until combined
• Beat in the vanilla until combined
• In a medium bowl, whisk together the flour, baking powder, salt until combined
• Alternate between the milk and flour, gradually mixing until completely combined
• Pour batter into springform pan and smooth evenly
• Bake in the oven for 35 - 40 minutes or until a toothpick comes out clean
• Allow to cool on the counter completely
• Dust with powdered sugar
• Serve with fresh berries and whipped cream

IRISH TEA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
• In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.

IRISH TEA CAKE WITH GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Place currants and 1/4 cup of flour in a small bowl and mix well to cover currants. Set aside.
• Grease and dust a 9 inch loaf pan and cut out a piece of parchment paper to fit the bottom, line and set aside.
• In a large mixing bowl on medium speed cream butter, sugar and vanilla until light and fluffy.
• Blend in eggs, then blend in cream cheese.
• Mix or sift together the flour, baking powder and salt.
• Add a small amount of flour into butter mixture and blend well, then a small amount of buttermilk, then flour and repeat until both are well incorporated.
• Stir in the currants and remaining flour, mix well and spoon into prepared loaf pan.
• Bake for 1 hour and 30 minutes or until a toothpick stuck into the middle comes out clean.
• Remove and let stand in the pan for 10 minutes.
• The top will crack.
• Free up sides with a knife and invert onto a cooling rack.
• While still warm but not hot glaze cake and allow glaze to drip down sides.
• Cool to room temp and serve.
• Irish Whiskey laced whipped cream would be a nice touch.
• For the glaze just whisk together the powdered sugar and lemon juice.

GLAZED IRISH TEA CAKE

Steps:

• Preheat oven to 325 F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants in small bowl. Add ¼ cup of flour mixture to currants. Stir currants until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes. Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight. FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth.

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.

EASY IRISH TEA CAKE

Steps:

• Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.
• Next day add the self-raising flour and the SR Flour and the lightly beaten egg.
• Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.
• Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.
• Serve sliced and buttered. This loaf keeps very well for at least a week.
• Cooking and prep time does not include overnight soaking of the currants.

LEMON CAKE WITH IRISH BREAKFAST TEA FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of one 8- or 9-inch round cake pan with shortening (do not use cooking spray). Place paper baking cup in each of 12 regular-size muffin cups.
• Make cake batter as directed on box; stir in lemon peel. Fill muffin cups two-thirds full of batter; pour remaining batter into pan.
• Bake round pan 28 to 33 minutes, cupcakes 15 to 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, place 1/2 cup water in microwavable 1-cup glass measuring cup. Microwave uncovered on High 1 minute to 1 minute 30 seconds or until hot. Add tea bags; steep 6 to 7 minutes for strong brewed tea. Remove and discard tea bags.
• Meanwhile, in 2-quart saucepan, mix sugar, cream of tartar, brewed tea and salt. Heat to boiling over medium-high heat. Boil 3 to 5 minutes to 242°F on candy thermometer.
• In large bowl, beat egg whites with electric mixer on high speed until foamy and thick (they should mound but not peak). Slowly pour in boiling sugar syrup in a slow stream. Continue to beat on high speed about 7 minutes or until stiff peaks form.
• Cut cake layer in half horizontally to make 2 thin cake layers. Place one layer on serving plate. Spread with about 3/4 cup of the frosting. Top with remaining cake layer; spread with about 3/4 cup of the frosting. Frost cupcakes with remaining frosting. Garnish with lemon slices.

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.

CHAMOMILE TEA CAKE WITH STRAWBERRY ICING

Steps:

• In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.
• Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn't boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.
• Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.
• Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.
• Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.
• While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners' sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.
• If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

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-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.