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    You are in: Home / Recipes / Mean Chef's Lemon Tea Cake Recipe
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    Mean Chef's Lemon Tea Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    30 mins

    1 hr 5 mins

    newspapergal's Note:

    I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Jan 18, 2004. His comments: "Lemony, not too sweet cake. Serve with lemon curd." (Mean's Lemon Curd is Lemon Curd )

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    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 2
      Butter and flour a 4 1/2 x 8 1/2 inch loaf pan.
    3. 3
      Sift flou, baking powder and salt together into a bowl.
    4. 4
      Beat butter and lemon zest together with an electric mixer (use paddle attachment) until light and smooth- about 1 minute.
    5. 5
      Add sugar, eggs, coriander and mace; beat until smooth.
    6. 6
      Add half of the milk, beat until just blender.
    7. 7
      Add the flour mixture in two batches, beat until just blended and scraping the bowl as needed.
    8. 8
      Add remaining milk and mix until just blended.
    9. 9
      Add caraway seeds and stir in with a rubber spatula.
    10. 10
      Transfer to loaf pan and smooth top.
    11. 11
      Bake until tester comes out clean in the middle of the loaf- abou 60-65 minutes.
    12. 12
      Let cool for 10 minutes, remove cake from pan and cool completely on a rack.
    13. 13
      Cake will keep 3 days at room temperature if wrapped well.
    14. 14
      Cut with a serrated knife in thick slices- cake is tender.

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    Ratings & Reviews:

    • on December 15, 2004


      Unique and absolutely delicious! Let me say that I did make some subs- I used 9oz whole wheat pastry flour instead of AP, used about 3/4 turbanado sugar and 1/4 Sucanat, and used soymilk instead of milk. Still terrific. It turned out very tender with a delightful buttery flavor. I originally had planned to make this with Lime, Orange or Lemon Curd Lime, Orange or Lemon Curd(we made lemon curd), but we ate all the curd before I got around to making this. So, I didn't have any curd to top it with it, but I still really enjoyed it. The lemon flavor in the loaf is fairly mild- I would say it is about equal with the caraway flavor. All the spices balance incredibly well. I like using lots of spices and love recipes that use them in unusual way. As I was eating, I kept thinking that the caraway might be a bit too strong, but it really does go very well. It rose beautifully and is a very pretty loaf. I forgot to flour my pan, but it still came out just fine. I did cut mine with a serrated bread knife, but found that it was not too tender to the point of falling apart. I had no problem cutting very thin or quite thick pieces. Either way, though, this cake really melts in your mouth and is bursting with unusual flavor. I really appreciated that this wasn't too sweet. We enjoyed it for breakfast, but for something special I am sure that the recommended lemon curd would make this just great. Really enjoyed this. Thanks, Mean.

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    Nutritional Facts for Mean Chef's Lemon Tea Cake

    Serving Size: 1 (898 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2826.6
    Calories from Fat 1009
    Total Fat 112.1 g
    Saturated Fat 65.3 g
    Cholesterol 685.1 mg
    Sodium 2124.1 mg
    Total Carbohydrate 416.0 g
    Dietary Fiber 12.8 g
    Sugars 212.0 g
    Protein 47.7 g

    The following items or measurements are not included:

    lemon curd

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