Lots O Lemon Tea Cake!
If you are lemon lover, this is the perfect treat for you! Not too sweet but the perfect amount of citrusy yumminess. Great for the morning coffee, afternoon tea, or evening snack.
Equipment
- Bread pan
Ingredients
- 1 1/2 cups AP flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 1 1/2 sticks butter, room temp
- 3 eggs
- 2 tsp vanilla extract
- lemon zest from 1 large lemon
- juice from 1 large lemon, about 1/3 cup may need 2 lemons
- 1/4 cup milk
- 1 tbsp. poppy seeds
Lemon Glaze
- 1/2 cup sugar
- 1/3 cup lemon juice
Lemon Icing
- 2 cups powder sugar
- 2 tbsp. lemon zest
- 1/3 cup lemon juice
Instructions
- Heat oven to 350° Prep a 9 X 5 bread pan with non-stick spray or butter and flour it.
- To a medium mixing bowl, add the flour, baking powder, and salt. Set aside.
- In a mixer bowl or hand mixer add the butter and sugar. Cream together. Scraping down the sides as you go. Next add the 3 eggs, one at a time. Allowing it to mix each one in.
- Now add the zest from 1 lemon and vanilla extract. Add the flour mix, and milk alternatively until all combined. Mix well.
- Pour into the pan and even out. Cook for 50 minutes or until toothpick comes out clean. Move to a cooling rack.
- As it is cooling in the pan, poke holes around the top with a toothpick.
- In a medium pan add the glaze ingredients and cook to boil, then pour over the cake. Let the cake cool completely. Usually an hour - hour and a half.
- After it has cooled, pop out of the pan and prep the icing.
- Mix all icing ingredients in a small bowl. To pour on, I like to set on a cooling rack with a piece of parchment paper under to catch any mess.
- Pour the icing on and spread evenly. I let the icing run down the sides. Finish with poppy seeds sprinkled on top.
- ENJOY!
- To store: I like to keep in the refrigerator for a few days (if it lasts that long)