Lemon Tea Cake

READY IN: 1hr 35mins
Recipe by Charishma_Ramchanda

This is a wonderful breakfast cake. It's from the Weekend magazine dated March 18th'2005. Almond flour {known as almond meal} is available in natural food stores and speciality food shops. To have real fresh almond meal, grind your own, using an electric nut mill and blanched {skinless} almonds rather than a blender or food processor which tends to grind the nuts to a paste rather than a powder. If you don't have an electric nut mill and do have a food processor or blender, then, grind the nuts alongwith the flour and sugar in the recipe, but watch carefully to avoid over grinding. Enjoy!

Top Review by ItalianMama

This was a pretty decent cake, but not as moist and flavorful as I was expecting. The almond meal didn't seem to add anything in the way of flavor, so didn't seem worth the trouble to find or make. The part of the cake that soaked up the lemon syrup was really good and moist, but that was only the bottom inch or so of the cake. And despite the fact that I also added a lemon glaze to the top, it just didn't taste very lemony. If I make this again, I'll substitute sour cream for the yogurt (usually seems to result in a moist cake), double the amount of lemon syrup, and poke holes in the cake before pouring the syrup over so it became really saturated.

Ingredients Nutrition

Directions

  1. First, prepare the lemon syrup.
  2. To do so, in a small saucepan combine all the ingredients together and stir over medium heat until the sugar dissolves and the mixture comes to a boil.
  3. Keep the syrup warm until ready to use.
  4. Preheat oven to 350°F.
  5. In a large bowl, cream the butter and sugar together until fluffy.
  6. Add lemon zest and essence.
  7. Fold in eggs, one at a time, beating well after each addition.
  8. In a separate bowl, mix together the flour, baking powder, salt, baking soda and almond meal together.
  9. Add the flour mixture to the butter mixture alternating with the yoghurt, beating well after each addition.
  10. Pour the batter into a well-greased and lightly floured 8 1/2-9 inch bundt pan or any other 9-cup tube pan.
  11. Bake until the cake pulls away from the sides of the pan and tests done when a knife inserted in the center comes out clean.
  12. Slowly pour the lemon syrup over the cake.
  13. Allow the cake to cool and become lukewarm in a pan on the wire rack.
  14. Invert the cake onto a plate and serve.
  15. Enjoy!

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