Iced Lemon Tea Cake
In my book, you can never go wrong with lemon.
Lemonade.
Lemon Meringue Pie.
Lemon Sorbet.
Lemon Cream Pie.
Lemon Sugar Cookies.
Lemon Coconut Cake.
Lemon is just one of those flavors I can never get enough of, and now that it's springtime, it's time to break out all of those classic lemon pairings.
This lemon tea cake is in-your-face lemony, which is my favorite kind of lemon flavored dessert. If you're going to have lemon, it's should be completely obvious--like a ingusan high schoolgirl crush.
Now, I've always had a thing for Starbucks lemon loaf cake. Have you ever mixed a Peppermint Mocha Frappaccuino with a piece of lemon loaf cake? Sounds like an odd pairing, but trust me, the mix of Christmas with Easter is brilliant.
Or, a Mocha Coconut Frappuccino with a lemon loaf? Oh yeah, that's a combo that has you feeling like you're on the beaches of Tahiti. Too bad Starbs decided Mocha Coconuts are no longer a summer hidangan option. Yeah, I'm a little bitter.
But, as the word we're all looking for, anyway, these iced lemon tea cakes share a similar resemblance to Starbucks' loaf cake. However, and maybe I'm biased, I actually think these ones are better than Starbs.
Aaaand they're cute and little. I don't know what it is about me and little food items lately, but I've been on a mini-food kick.
This is the perfect Easter dessert, breakfast item, tea snack--really, it's just perfect for anytime of day.
You really can't beat something this versatile.
Recipe: Makes 8 mini cakes or 1 large 8 1/2 x 4 1/2 loaf
For the bread:
1 1/2 c flour
1/2 tsp salt
1 tsp. baking powder
1 c sugar
2 Tbsp lemon zest
3/4 c milk
1/2 c canola or vegetable oil
2 large eggs
Juice of 1 large lemon, which is about 3-4 Tbsp fresh lemon juice depending upon the lemon
1 1/2 tsp vanilla
1 tsp almond
Glaze:
1 c powdered sugar
1 1/2 Tbsp fresh lemon juice
1 tsp almond extract
Preheat panggangan to 350. In a small bowl, mix the sugar and lemon zest together. Rub the zest into the sugar until you can smell the lemon aroma. Set aside.
In a medium sized bowl, mix together flour, salt, and baking powder. Add the sugar mixture into the flour mixture and stir.
In another bowl, mix milk, canola oil, eggs, lemon juice, almond, and vanilla until well combined. Slowly add in the dry ingredients into the wet ingredients and mix until combined.
Pour into a greased loaf pan. If using a mini loaf pan, cook for 25-30 minutes. For a 1 large loaf, cook for about 50-60 minutes.
For the glaze, stir powdered sugar, lemon juice, and almond together until completely combined. After the loaves have cooled for about 10 minutes, pour the glaze directly over the loaves.
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