Lemon tea cakes are a delightful treat that perfectly balances the zesty brightness of lemons with the sweetness of cake.
They are not only a joy to bake but also a perfect accompaniment to your afternoon tea.
The lemon tea cakes recipe is a traditional fried lemon cake dessert with sweetened condensed milk in the batter. They are easy to make and great for breakfast or afternoon snacks.
Instead, I prefer to add nice lemon zest. A bit of sugar and powdered sugar makes them even more lemony and oh-so-delicious lemony cupcakes.
In this blog post, I’ll guide you through an easy-to-follow recipe for making these lemon tea cakes. Get ready to embark on a citrusy culinary journey!
How To Prepare Lemon Tea Cakes Recipe?
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serving Size: 12
- Muffin tin
- Mixing bowls
- Zester or grater
- Lemon juicer
- Measuring cups and spoons
For the Lemon Tea Cakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
1. Preheat and Prepare
Preheat your oven to 350°F (175°C).
Grease the muffin tin or line it with cupcake liners.
2. Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Creaming Butter and Sugar
In another bowl, beat the softened butter and granulated sugar until the mixture is creamy and light.
4. Eggs and Lemon Flavor
Add the eggs one at a time, ensuring each is fully incorporated.
Mix in the lemon zest, lemon juice, and vanilla extract.
5. Combine Dry and Wet
Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fill Muffin Tin
Spoon the batter into the muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Lemon Glaze
While the cakes are baking, prepare the lemon glaze. Mix powdered sugar and lemon juice in a small bowl until you achieve a smooth consistency.
Once the cakes are done, let them cool in the muffin tin for a few minutes.
Remove the cakes and drizzle the lemon glaze over them while they’re still warm.
Nutrition Facts Of Lemon Tea Cakes Recipe
Best 7 Variations Ideas Of Lemon Tea Cakes Recipe
1. Substitute the butter with oil and replace the sugar with honey.
2. Add a pinch of cinnamon to the dry ingredients and stir in some finely chopped crystallized ginger when adding wet ingredients.
3. Add a few teaspoons of grated lemon zest to the batter.
4. Add minced fresh thyme or rosemary to the sugar before creaming it with butter. (I have also used orange rind instead of lemon for these tea cakes).
5. Replace the sweetened condensed milk with fresh lemon juice.
6. Using grapeseed oil instead of butter in the recipe will make these cakes healthier without compromising their flavor.
7. Add a bit of slivered almonds to the batter for an even more luxurious taste.
Is Lemon Tea Cakes Recipe Good For You?
Since lemons are rich in vitamin C, lemon tea cakes recipes are good for people with vitamin C deficiencies.
Adding a grated lemon rind along with the eggs and butter gives the cakes a nice lemony taste. These cakes are also very easy to make.
What Is The Difference Between Tea Cake And Coffee Cake?
leavening agents, while coffee cakes are low in wheat flour. Generally, tea cakes are usually sweet due to the use of sugar and butter, while coffee cakes tend to be savory due to their higher fat content.
What Does Lemon Tea Cakes Recipe Taste Like?
When you bite into a lemon tea cake, it will be slightly crunchy. The taste of lemon is subtle, just enough to give your tongue something to think about, while the cake’s texture is soft
and smooth. The fragrance of lemons will linger on your palette for hours after you have eaten these cakes.
Does Freezing A Cake Make It Moister?
It is a common misbelief that freezing cakes makes them moister. Instead of making cakes moister, freezing dries them out.
Freezing the edges of the cake will cause the moisture to migrate to the center.
This can result in a dry cake when you serve it. It is better to wrap it in plastic and aluminum foil before freezing it.
What Makes Lemon Tea Cakes Recipe Different From Other Tea Cakes?
Lemon tea cakes recipe differ from other teacakes because they are lemony.
Instead of having cinnamon or frosting, the main players in most teacakes, these cakes use the grated lemon rind and lots of lemons for additional flavor.
How Do I Store Lemon Tea Cakes Recipe?
To store lemon tea cakes recipe, you can freeze them in an airtight container or plastic wrap. When they are frozen, they will last up to three months.
To thaw them, remove them from the freezer and leave them to thaw at room temperature.
Frequently Asked Question
Can I use store-bought lemon juice for this recipe?
Yes, you can, but fresh lemon juice is recommended for the best flavor.
Can I substitute buttermilk with regular milk?
You can, but buttermilk adds a unique tanginess to the tea cakes.
How should I store these tea cakes?
Store them in an airtight container at room temperature for up to three days.
Can I omit the glaze for a less sweet option?
Certainly, you can skip the glaze if you prefer a less sweet tea cake.
This lemon tea cake recipe is an amazing treat for any occasion. They can be served with a nice cup of tea or coffee in the morning.
They’re not only perfect for your guests but also make great gifts. They’re easy to prepare, and you can whip up a batch in half an hour.
So if you want to surprise your friends and family with something tasty and exquisite, give this recipe a try.