Lemon Tea Cake Recipe

Name: Lemon Tea Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup butter, softened; 1 cup sugar; 1 ½ teaspoons grated lemon zest; 1 teaspoon vanilla essence; 4 eggs, at room temperature; 2 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ¼ teaspoon salt; 1 cup finely ground blanched almond meal; 1 cup plain yogurt; ½ cup sugar; ⅓ cup lemon juice; 2 tablespoons water

Servings: persons

1 cup butter, softened
1 cup sugar
1 ½ teaspoons grated lemon zest
1 teaspoon vanilla essence
4 eggs, at room temperature
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 cup finely ground blanched almond meal
1 cup plain yogurt
½ cup sugar
⅓ cup lemon juice
2 tablespoons water

1
First, prepare the lemon syrup.
2
To do so, in a small saucepan combine all the ingredients together and stir over medium heat until the sugar dissolves and the mixture comes to a boil.
3
Keep the syrup warm until ready to use.
4
Preheat oven to 350F.
5
In a large bowl, cream the butter and sugar together until fluffy.
6
Add lemon zest and essence.
7
Fold in eggs, one at a time, beating well after each addition.
8
In a separate bowl, mix together the flour, baking powder, salt, baking soda and almond meal together.
9
Add the flour mixture to the butter mixture alternating with the yoghurt, beating well after each addition.
10
Pour the batter into a well-greased and lightly floured 8 1/2-9 inch bundt pan or any other 9-cup tube pan.
11
Bake until the cake pulls away from the sides of the pan and tests done when a knife inserted in the center comes out clean.
12
Slowly pour the lemon syrup over the cake.
13
Allow the cake to cool and become lukewarm in a pan on the wire rack.
14
Invert the cake onto a plate and serve.
15
Enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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 butter, softened, 1 cup sugar, 1 ½ teaspoons grated lemon zest, 1 teaspoon vanilla essence, and more.

Yes, Lemon 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.

Lemon Tea Cake

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