Prep 15 mins
Cook 50 mins
I got this recipe from Chefs.com's newletter. Recipe is by Emily Luchetti who is the Executive Pastry Chef at Farallon Restaurant, San Francisco. She suggests using loose tea leaves.
- 1 tablespoon breadcrumbs
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking soda (2.5 ml.)
- 1⁄2 teaspoon baking powder
- 2 teaspoons loose tea leaves (Red Dress Decaf Vanlla Rose tea)
- 1⁄2 teaspoon kosher salt
- 1⁄2 cup butter, softened (5 oz.)
- 1 cup sugar (250 ml.)
- 2 eggs
- 1⁄2 cup milk (125 ml.)
- 1 tablespoon fresh lemon juice (15 ml.)
- 2 lemons, rind of, grated
- Preheat the oven to 350 °F.
- Butter a loaf pan (8.5" x 4.5" x 2.5"), sides as well as the bottom.
- Then coat the sides and bottom of the loaf pan with the bread crumbs. Set aside.
- Sift together the flour, baking soda, and baking powder, then stir in the tea and salt, mix well. Set aside.
- In a mixing bowl, beat the butter until smooth. Next add in the sugar slowly and mixing until smooth and light in texture. Then add the eggs, one at a time, mixing well after each addition. Set aside the batter.
- And in a cup stir together milk, lemon juice, and lemon rind.
- Separate the dry ingredient mixture and the milk mixture into three portions each.
- Now mix the dry ingredients and the milk mixture to the batter, alternating the dry ingredients and the milk mixture, making sure the batter is combined before adding the next.
- Pour the batter into the loaf pan and bake for about 50 minutes or until a skewer inserted in the middle comes out clean.
- Cool before unmolding the cake. Unmold by inverting the pan onto a cutting board. Slice and serve by itself or with ice cream.