Lemon Drop Cake - Lemon Drop Tea Cake Recipe

Name: Lemon Drop Cake - Lemon Drop Tea Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (225 ml) butter, softened; 1 cup (225 ml) sugar; 1-1/2 tsp (7 ml) grated lemon rind; 1 tsp (5 ml) vanilla extract; 4 eggs, at room temperature; 2-1/2 cups (600 ml) flour; 1 tsp (5 ml) baking powder; 1 tsp (5 ml) baking soda; 1/4 tsp (1 ml) salt; 1 cup (225 ml) finely ground blanched almonds (put through food processor until powdery); 1 cup (225 ml) plain yogurt; 1/2 cup (125 ml) sugar; 1/3 lemon juice; 2 tbsp (30 ml) water

Servings: persons

1 cup (225 ml) butter, softened
1 cup (225 ml) sugar
1-1/2 tsp (7 ml) grated lemon rind
1 tsp (5 ml) vanilla extract
4 eggs, at room temperature
2-1/2 cups (600 ml) flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1/4 tsp (1 ml) salt
1 cup (225 ml) finely ground blanched almonds (put through food processor until powdery)
1 cup (225 ml) plain yogurt
1/2 cup (125 ml) sugar
1/3 lemon juice
2 tbsp (30 ml) water

1
Preheat oven to 350 degrees (175 C.).
2
In a large bowl, cream butter and sugar until fluffy.
3
Beat in lemon rind and vanilla.
4
Add eggs, one at a time, beating well after each addition.
5
Mix flour, baking powder, baking soda and almonds.
6
Add flour mixture to butter mixture alternately with yogurt, beating well after each addition.
7
Pour batter into a well-greased, lightly floured bundt pan or tub pan.
8
Bake for 50 to 60 minutes until the tester comes out clean.
9
Using a fork, pierce the surface of the cake all over.
10
Slowly pour lemon syrup over hot cake.
11
Let cake cool in pan on wire rack.
12
Invert on cake plate to serve.
13
In a small pan, combine sugar, lemon juice and water and stir over medium heat until sugar dissolves and mixture boils.
14
Boil for two minutes.
15
Keep warm until ready to use.

1279

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup (225 ml) butter, softened, 1 cup (225 ml) sugar, 1-1/2 tsp (7 ml) grated lemon rind, 1 tsp (5 ml) vanilla extract, and more.

Yes, Lemon Drop Cake - Lemon Drop Tea Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Drop Cake - Lemon Drop Tea Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions