Moist Lemon Tea Cakes Recipes

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MOIST LEMON CAKE RECIPE



Moist Lemon Cake Recipe image

This delicious and tangy Moist Lemon Cake Recipe is easy to make and is perfect for dessert, picnic, and even afternoon tea. Topped with a sweet yummy glaze

Provided by Tiffany Bendayan

Categories     Dessert

Time 55m

Number Of Ingredients 14

1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
1 cup sugar
1/2 cup unsalted butter ((1 stick))
2 eggs
1/4 cup sour cream
1/4 cup milk
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 Cups all-purpose flour
1/4 cup freshly squeezed lemon juice
1/4 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1 cup confectioners sugar

Steps:

  • Preheat oven to 350 degrees Fahrenheit
  • Butter and flour a 9-inch cake pan
  • In a bowl, mix the flour, baking soda, and salt
  • In the bowl of a mixer, add the butter and sugar and mix on medium-high speed for 3-4 minutes or until the mixture becomes light and fluffy
  • Add the eggs one a time beating well after each addition
  • Add the lemon zest and lemon juice. Mixture will look curdled, don't worry, it'll fix itself once you add the dry ingredients
  • Add the sour cream
  • Alternate the dry ingredients with the milk, starting and ending with the flour mixture
  • Once everything is mixed, pour the batter into a prepared pan and use a spoon to make it smooth on top
  • Bake for 35-45 minutes or until a skewer inserted in the middle of the cake comes out clean
  • Remove from and let the cake cool on a rack
  • In a small saucepan combine the lemon juice and sugar until the sugar has completely dissolved and mixture starts to boil
  • Remove from heat
  • After the cake has cooled for 30 minutes, invert it on a cake plate
  • Slowly pour the hot syrup on top of the warm cake. Allow the cake to cool completely and the liquid gets absorbed
  • Place the confectioners sugar in a bowl
  • Add the lemon juice and mix with a fork or spoon making sure there are no lumps
  • Spoon the glaze on top of the cooled cake
  • Enjoy!

Nutrition Facts : ServingSize 1 slice, Calories 419 kcal, Carbohydrate 69 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 237 mg, Sugar 47 g

MOIST LEMON TEA CAKES



Moist Lemon Tea Cakes image

Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8-1/2 dozen.

Number Of Ingredients 13

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2-1/4 cups sugar
6 large eggs
3 tablespoons lemon juice
2 teaspoons lemon extract
1 teaspoon vanilla extract
1-1/2 teaspoons grated lemon zest
3 cups all-purpose flour
GLAZE:
5-1/4 cups confectioners' sugar
1/2 cup plus 3 tablespoons 2% milk
3-1/2 teaspoons lemon extract

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON TEA CAKE



Lemon Tea Cake image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, softened, plus more for greasing
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Juice and zest of 1/2 lemon
3/4 cup confectioners' sugar
Zest and juice of 1/2 lemon

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch-square pan. Cream the butter and sugar in a medium bowl until light and fluffy, using a hand mixer (about 3 minutes). Add the eggs one at a time while mixing, and then add the vanilla. Sift together the flour, baking powder and salt in a small bowl. Add half the flour to the butter mixture and combine. Add the lemon juice and zest, mix, and add the remaining flour, mixing again to combine. Pour into the prepared pan. Bake until the cake springs back when lightly pressed, about 20 minutes.
  • For the glaze: Combine the confectioner's sugar, lemon zest and lemon juice and mix well. Mix until thoroughly incorporated. Pour over the cake.

MOIST LEMON TEA BREAD



Moist Lemon Tea Bread image

This is great with Tea. My favorite with it is a cup of Earl Grey Tea with Cream. My mom loves anything I make with lemon so I am always searching and try to perfect lemon recipes.

Provided by Annamaria Settanni McDonald

Categories     Fruit Desserts

Time 1h35m

Number Of Ingredients 12

BREAD
1 1/2 c all purpose flour
1 c sugar
1 tsp baking powder
1/2 tsp salt
2 eggs
2/3 c evaporated milk
1/3 c vegetable oil
1 1/2 tsp grated lemon peel, save lemon for later
LEMON SYRUP
1/3 c sugar
1/4 c lemon juice, fresh

Steps:

  • 1. Preheat over to 350'F. Grease and flour loaf pan.
  • 2. Combine flour, sugar, baking powder and salt in bowl. Beat eggs, evaporated milk, oil and lemon zest together. Pour egg mixture into flour mixture. Stir just until combined. Pour into loaf pan.
  • 3. Bake 50-55 minutes or until toothpick inserted comes out clean. Poke holes with skewer numerous times into hot bread piercing it all the way to the bottom. Drizzle carefully the hot lemon syrup over the bread. It will soak into bread. Cool on wire rack for 15 minutes, run knife around the edges of pan. Remove bread from pan and place on wire rack to cool completely.
  • 4. LEMON SYRUP: Combine Lemon Juice and Sugar, cook over medium heat for about 5 minutes stirring constantly until sugar is dissolved completely and a light syrup is formed.
  • 5. Enjoy!

BITE-SIZE LEMON TEA CAKES



Bite-Size Lemon Tea Cakes image

These bite-sized cakes are so delicious and addictive... you can't eat just one! I always make a full batch and never have any leftovers. These are a staple on my Easter menu.

Provided by Firebal

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h50m

Yield 48

Number Of Ingredients 13

2 ¼ cups white sugar
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
6 eggs
3 tablespoons lemon juice
2 teaspoons lemon extract
1 ½ teaspoons lemon zest
1 teaspoon vanilla extract
3 cups all-purpose flour
5 ¼ cups confectioners' sugar
½ cup 2% milk
3 tablespoons 2% milk
3 ½ teaspoons lemon extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.
  • Combine white sugar, butter, and cream cheese in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour; beat until batter is just moistened.
  • Pour batter into muffin tins, filling each cup 2/3 full.
  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for 5 minutes. Transfer to wire racks to cool completely, about 10 minutes.
  • Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.
  • Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.

Nutrition Facts : Calories 195.4 calories, Carbohydrate 28.9 g, Cholesterol 43.9 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 65.2 mg, Sugar 22.5 g

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