My Perfect Lemon Tea Cake recipe! It's incredibly moist, packed with lemon flavor, and best of all, super easy to bake!
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Those few minutes spent baking for my little one's happiness are absolutely worth it, don't you think? This post is about a lemon tea cake, the perfect treat for Pasta's milk and our coffee. Pasta is almost two years old now, and she's started saying little words. Hearing new words from her every day brings me so much joy. Yesterday's new word was "KEIK" (not cake)!
I was enjoying my evening coffee after work while she had her milk and a homemade peanut butter cookie. Suddenly, she hugged me and asked, "Momma KEIK!" I wasn't sure if she wanted cake or a kick! Thankfully, our househelp understood. She told me Pasta had been searching the fridge for cake! Finally, I realized she was asking for CAKE! What a terrible Mom I felt like!
KEIK and I decided to whip up a quick cake using whatever ingredients I had on hand. We ended up with two loaves of delicious Lemon Tea Cakes!
KEIK didn't get to try the cake right away because I finished baking it after dinner, and she was already asleep. But the next morning, we both enjoyed it. I had mine with a cup of lemon tea, and Pasta ate hers and exclaimed, "Momma KEIK yummy yummy!" It was the first full sentence I'd heard from her! Even though the cake was incredibly moist and flavorful, hearing my baby's sweet comment truly made my day.
Substitution and Tips - About the recipe for Lemon Tea Cake
It's incredibly easy and only took me about 30 minutes to bake. Instead of regular lemons, I used "Gandhoraj Lebu," a fragrant variety of lime common in West Bengal. This substitution worked wonderfully in my Lemon Tea Cake. It gave the cake an amazing aroma and a lovely, gooey texture! Since both my daughter and I love the slightly browned outer layer of the cake, I made sure to leave it on, even when taking pictures for my blog!
Though it is looking a bit rough, but believe me, the flavor of the brown skin is too much to handle lol: !
Recipe Card
Lemon Tea Cake
Ingredients
- 200 g All Purpose Flour 1 ½ Cup
- 120 g Powdered Sugar 1 Cup
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 4 Egg
- 1 tablespoon Lemon Zest
- 3 tablespoon Lemon Juice
- 100 ml buttermilk ⅔ Cup
- 75 ml Refined Vegetable Oil
Instructions
Prep Work
- Scrap the skin of a Lemon using a scraper to get the Zest and squeeze the same piece of Lemon for Juice.
- Keep Eggs at Room Temperature. This step is essential to make a gooey cake.
- Preheat the Oven to 180 °C for 10 minutes.
Baking the Lemon Tea Cake
- Sieve All Purpose Flour along with baking Powder and Baking Soda two times.
- Separate the Egg White from the Yolk and place those in two separate bowls.
- Beat Egg White using a Blender with whisking attachment till the Egg white forms medium peaks (as shown in the Picture) and keep that aside. It took me around 1 minute to make the medium pick.
- Now take Oil along with the Sugar Powder in a bowl and mix it using the mixing attachment till sugar dissolves and the mixture reaches a creamy consistency.
- Now add the Egg Yolk to the Sugar and Oil mixture and fold lightly.
- Add both Lemon Zest and Lemon juice to the mixture.
- Add Buttermilk as well while mixing.
- Now add All Purpose Flour little by little to the Egg-Sugar-Oil mixture and mix lightly to fold it. Do not over-mix.
- Finally, add Egg White to the batter and fold very lightly to keep air bubbles within the mixture as much as possible to make the cake fluffy.
- Now take the desired Cake tin (I have used my rectangular cake tin for this) and spray some oil on this and then place a piece of baking paper and set properly.
- Pour the Cake batter into the tin to ⅔ height.
- Now place the Cake tin(s) in the Oven and bake for around 15-20 minutes in 180 degrees C.
- Check whether the baking is done or not after 15 minutes by inserting a fork or toothpick. If it comes out clean, then the cake is ready. It took me 20 minutes to bake the cake.
- Take the cake out of the oven and cool it on a wire rack.
- Cut the cake into pieces to serve.
Notes
Substitution
- You can easily substitute butter in equal amounts for oil, or even use half butter and half oil.
- To make the lemon cake healthier, try swapping regular flour with whole wheat flour.
- Personally, I love using Gandhoraj lemons, a special Indian variety, because of their amazing taste. Keep in mind that Gandhoraj lemons usually don't have as much juice as regular lemons, so you might want to add an extra tablespoon to really bring out that unique flavor.
Nutrition
Cake Recipes
Have you tried the Lemon Tea Cake recipe from Debjanir Rannaghar?
Please inform me of your experience, and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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