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Homemade Lemon Tea Cake photo

Lemon Tea Cake

This Lemon Tea Cake is a zesty delight! Moist, sweet, and tart, it’s perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • 9x5-inch loaf pan
  • Cooling rack
  • Whisk

Ingredients
  

For the Cake:

  • 2 sticks unsalted butter at room temperature
  • 2 cups granulated white sugar divided
  • 4 extra large eggs at room temperature
  • ¾ cup freshly grated lemon zest
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ cup freshly squeezed lemon juice divided
  • ½ cup buttermilk at room temperature
  • 1 teaspoon vanilla extract

For the Glaze:

  • 2 cups powdered sugar sifted
  • 3 tablespoons freshly squeezed lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or non-stick spray.
  • In a large mixing bowl, beat the 2 sticks of unsalted butter and 1 ¾ cups of granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
  • Add the 4 extra large eggs, one at a time, mixing well after each addition. Mix in the ¾ cup of freshly grated lemon zest until fully combined.
  • In a separate bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of kosher salt.
  • In another bowl, combine the ½ cup of freshly squeezed lemon juice, ½ cup of buttermilk, and 1 teaspoon of vanilla extract.
  • Gradually add the dry ingredients to the creamed butter mixture, alternating with the wet ingredients. Mix until just combined; do not overmix.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, let the cake cool in the pan for 10 minutes before transferring it to a cooling rack.
  • In a medium bowl, whisk together the 2 cups of sifted powdered sugar and 3 tablespoons of freshly squeezed lemon juice until smooth.
  • Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Don't overmix the batter to keep the cake light and fluffy.
  • Store in an airtight container for up to 3 days at room temperature.
Keyword Cake, Easy, Lemon, Tea Cake