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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 296.6
  • Total Fat: 17.2 g
  • Cholesterol: 103.1 mg
  • Sodium: 222.5 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 0.6 g
  • Protein: 4.4 g

View full nutritional breakdown of Lemon Tea Cake calories by ingredient
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Lemon Tea Cake

Submitted by: MSLAINE

Introduction

From Melissa d'Arabian (Food Network). Good and easy with ingredients found in most pantries. Very refreshing for spring. From Melissa d'Arabian (Food Network). Good and easy with ingredients found in most pantries. Very refreshing for spring.
Number of Servings: 6

Ingredients

    Cake:
    1/2 cup (1 stick) unsalted butter, softened, plus more for greasing
    1/2 cup sugar
    2 eggs
    1 teaspoon vanilla extract
    1 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    Juice and zest of 1/2 lemon

    Glaze:
    3/4 cup confectioners' sugar
    Zest and juice of 1/2 lemon

Tips

Recipe comments note that reviewers have made this with just lemon juice and with orange instead of lemon. One reviewer made this into 8 cupcakes; however, there was too much glaze.


Directions

For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch-square pan. Cream the butter and sugar in a medium bowl until light and fluffy, using a hand mixer (about 3 minutes). Add the eggs one at a time while mixing, and then add the vanilla. Sift together the flour, baking powder and salt in a small bowl. Add half the flour to the butter mixture and combine. Add the lemon juice and zest, mix, and add the remaining flour, mixing again to combine. Pour into the prepared pan. Bake until the cake springs back when lightly pressed, about 20 minutes.


For the glaze: Combine the confectioner's sugar, lemon zest and lemon juice and mix well. Mix until thoroughly incorporated. Pour over the cake.


Serving Size: Recipe makes 4-6 servings. The calorie count is for 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MSLAINE.






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