Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer
- Zester
- Juicer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In another mixing bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, until everything is well combined.
6. Stir in the lemon juice and lemon zest.
7. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. While the cake is still warm, use a skewer or fork to poke holes all over the top of the cake.
9. In a small bowl, mix together 1/4 cup of fresh lemon juice and 1/4 cup of granulated sugar until the sugar dissolves.
10. Pour the lemon syrup over the cake, making sure it gets into all the holes.
11. Let the cake cool completely in the pan before removing it and slicing it.
Time:
Preparation time: 15 minutes
Cooking time: 50-55 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 45g
Protein: 4g
Sodium: 200mg
Sugar: 29g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 tsp.
- You can use 2% or skim milk instead of whole milk, but the cake may be slightly less moist.
- You can use bottled lemon juice instead of fresh lemon juice, but the flavor may not be as bright.
Variations:
- Add 1/2 cup of poppy seeds to the batter for a Lemon Poppy Seed Teacake.
- Substitute orange juice and zest for the lemon juice and zest for an Orange Drizzle Teacake.
- Add 1/2 cup of blueberries to the batter for a Lemon Blueberry Teacake.
Tips and tricks:
- Make sure your butter is softened to room temperature before beating it with the sugar. This will help the cake rise properly.
- Don't overmix the batter once you've added the flour. This can make the cake tough.
- Use a toothpick or skewer to poke holes all over the top of the cake so the lemon syrup can soak in evenly.
Storage instructions:
Store the Lemon Drizzle Teacake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and heat it in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the Lemon Drizzle Teacake on a cake stand or platter, dusted with powdered sugar and garnished with fresh lemon slices.
Garnishes:
- Fresh lemon slices
- Powdered sugar
- Whipped cream
Pairings:
- Earl Grey tea
- Lemonade
- Sparkling water with lemon slices
Suggested side dishes:
- Fresh fruit salad
- Lemon curd
- Vanilla ice cream
Troubleshooting advice:
- If the cake is browning too quickly on top, cover it loosely with aluminum foil for the last 10-15 minutes of baking.
- If the cake is not rising properly, make sure your baking powder is fresh and not expired.
- If the cake is too dry, try adding a tablespoon or two of sour cream or yogurt to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before preparing the cake.
- Store the cake in an airtight container at room temperature for up to 3 days.
- Discard any leftover cake that has been sitting at room temperature for more than 3 days.
Food history:
Teacakes have been a popular British treat since the 1700s. They were traditionally served with tea and were often made with dried fruit and spices. Lemon Drizzle Teacake is a modern twist on this classic dessert.
Flavor profiles:
The Lemon Drizzle Teacake is sweet, tangy, and moist, with a bright lemon flavor.
Serving suggestions:
Serve the Lemon Drizzle Teacake as a dessert or as a sweet treat with tea or coffee. It's perfect for afternoon tea or brunch.
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