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Mean Chef's Lemon Tea Cake

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 Recipe #37890 )

Ready In:
1hr 35mins
Yields:
Units:

ingredients

directions

  • Preheat oven to 350.
  • Butter and flour a 4 1/2 x 8 1/2 inch loaf pan.
  • Sift flou, baking powder and salt together into a bowl.
  • Beat butter and lemon zest together with an electric mixer (use paddle attachment) until light and smooth- about 1 minute.
  • Add sugar, eggs, coriander and mace; beat until smooth.
  • Add half of the milk, beat until just blender.
  • Add the flour mixture in two batches, beat until just blended and scraping the bowl as needed.
  • Add remaining milk and mix until just blended.
  • Add caraway seeds and stir in with a rubber spatula.
  • Transfer to loaf pan and smooth top.
  • Bake until tester comes out clean in the middle of the loaf- abou 60-65 minutes.
  • Let cool for 10 minutes, remove cake from pan and cool completely on a rack.
  • Cake will keep 3 days at room temperature if wrapped well.
  • Cut with a serrated knife in thick slices- cake is tender.
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@newspapergal
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@newspapergal
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"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 Recipe #37890 )"
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  1. Roosie
    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 recipe #41567(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.
    Reply
  2. Roosie
    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 recipe #41567(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.
    Reply
  3. newspapergal
    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 Recipe #37890 )
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