A tasty recipe for Easter
While this lemon cake is recommended for Easter, it also functions well as a travel cake. With its intense citrusy flavor, the cake is great for spring events, from picnics to backyard brunches.
This recipe of lemon tea cake is courtesy of Vasudha Goenka from Cafe X & Y.
Recipe of Lemon Tea Cake
Makes three small loaves
Ingredients for Lemon Tea Cake
4 eggs
Zest of 4 lemons
¾ cup sugar
1.6 cups plain flour
½ tsp baking powder
1/8 cup butter
Ingredients for the glaze
1 ¼ cup icing sugar
2 tbsp lemon juice
Loaf tin: 3 small loaf tins (for approximately 1 lb. loaf)
Steps To Make Lemon Tea Cake
Preheat oven to 350 degrees Fahrenheit.
Brush loaf tins with oil.
Whisk eggs in a bowl and add the zest.
Fold in the flour and baking powder. Add butter and whisk it. Pour into the cake tins and bake for 30 minutes.
For the lemon icing, heat the lemon juice and sugar. Brush the cakes with the syrup when it is out of the oven.
Allow to cool before serving.
