Lemon Tea Cake
Ready In: 1 hr 35 mins
Serves: 10-12
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 1⁄2 teaspoons grated lemon zest
- 1 teaspoon vanilla essence
- 4 eggs, at room temperature
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup finely ground blanched almond meal
- 1 cup plain yogurt
For Lemon Syrup
- 1⁄2 cup sugar
- 1⁄3 cup lemon juice
- 2 tablespoons water
Directions
- First, prepare the lemon syrup.
- 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.
- Keep the syrup warm until ready to use.
- Preheat oven to 350°F.
- In a large bowl, cream the butter and sugar together until fluffy.
- Add lemon zest and essence.
- Fold in eggs, one at a time, beating well after each addition.
- In a separate bowl, mix together the flour, baking powder, salt, baking soda and almond meal together.
- Add the flour mixture to the butter mixture alternating with the yoghurt, beating well after each addition.
- Pour the batter into a well-greased and lightly floured 8 1/2-9 inch bundt pan or any other 9-cup tube pan.
- 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.
- Slowly pour the lemon syrup over the cake.
- Allow the cake to cool and become lukewarm in a pan on the wire rack.
- Invert the cake onto a plate and serve.
- Enjoy!
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