Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch loaf pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch loaf pan with butter and line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, until fully incorporated.
5. Add the milk, lemon juice, lemon zest, and vanilla extract to the butter mixture and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 slices
Nutritional information:
Calories: 280
Fat: 12g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 140mg
Carbohydrates: 40g
Fiber: 0g
Sugar: 25g
Protein: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 teaspoon.
- You can use buttermilk instead of regular milk for a tangier flavor.
- You can use bottled lemon juice instead of fresh lemon juice, but the flavor won't be as bright.
Variations:
- Add 1/2 cup of blueberries or raspberries to the batter for a fruity twist.
- Replace the lemon zest with orange zest for an orange tea cake.
- Add 1/2 cup of chopped nuts, such as almonds or pecans, for a crunchy texture.
Tips and tricks:
- Make sure your butter is at room temperature before creaming it with the sugar.
- Don't overmix the batter once you've added the dry ingredients, or the cake will be tough.
- Use a zester to get the most flavor out of your lemon zest.
Storage instructions:
Store the lemon tea cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in foil and bake it in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the lemon tea cake on a cake stand or platter, dusted with powdered sugar and garnished with fresh lemon slices.
Garnishes:
- Powdered sugar
- Fresh lemon slices
- Whipped cream
- Fresh berries
Pairings:
- Hot tea or coffee
- Lemonade
- Sparkling water with lemon slices
Suggested side dishes:
- Fresh fruit salad
- Green salad with a citrus vinaigrette
- Grilled vegetables
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is sticking to the pan, run a knife around the edges before removing it from the pan.
- 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 your eggs are fresh and not past their expiration date.
- Wash your hands and all utensils and surfaces that come into contact with the batter to prevent cross-contamination.
Food history:
Tea cakes have been a popular treat in England since the 18th century, and lemon tea cakes have been a favorite variation for generations.
Flavor profiles:
The lemon tea cake is sweet and tangy, with a bright lemon flavor and a tender crumb.
Serving suggestions:
Serve the lemon tea cake as a sweet treat for breakfast, brunch, or afternoon tea.
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