Lemon Teacakes
This lemon teacake recipe is a perfect balance between tangy and sweet, promising to elevate your tea experience with its delightful blend of zest and sweetness. Infused with fresh lemon zest and juice, and complemented by a dash of vanilla extract, this cake is as refreshing as a brisk tea time in a sunlit garden. The twist in the method adds an intriguing element to the baking process, making this teacake stand out.
Prep Time
20 minutes
Cooking Time
9 to 11 minutes
Servings
This recipe yields 8 servings.
Ingredients
- Unsalted butter: 1 cup (226g)
- Granulated sugar: 1 1/2 cups (300g)
- Eggs: 3 large
- Fresh lemon zest: 2 tablespoons
- Fresh lemon juice: 1/4 cup (60ml)
- Vanilla extract: 1 teaspoon (5ml)
- All-purpose flour: 2 cups (240g)
- Baking powder: 1 teaspoon (4g)
- Salt: 1/2 teaspoon (2g)
Method
- Preheat your oven to 325°F (163°C).
- In a large mixing bowl, cream together the unsalted butter and granulated sugar until soft and thoroughly combined.
- Beat in the eggs one at a time.
- Stir in the fresh lemon zest, lemon juice, and vanilla extract.
- Gradually mix in the all-purpose flour, baking powder, and salt until just combined.
- Chill the dough in the refrigerator for 30 minutes to firm up.
- Shape the dough into your desired forms on a baking sheet.
- Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden-brown.
- Allow the cakes to cool before serving or storing.
These lemon teacakes offer a sublime mix of tangy and sweet flavors, making them a perfect treat for any occasion. With their moist, fluffy texture and the zesty punch of lemon, they’re sure to delight anyone looking for a refreshing, citrusy dessert. By following the simple steps and tips for storage, you can enjoy these cakes at their best, preserving the delicate balance of flavors that make them so special.
Nutritional Information (Approx)
- Calories: 350
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 47g
- Sugar: 30g
- Protein: 5g
- Sodium: 150mg
- Cholesterol: 110mg