Mean Chefs Lemon Tea Cake Recipes

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LEMON TEA CAKE

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10



Lemon Tea Cake image

Steps:

  • 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.

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

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 )

Provided by newspapergal

Categories     Breads

Time 1h35m

Yield 1 loaf

Number Of Ingredients 12



Mean Chef's Lemon Tea Cake image

Steps:

  • 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.

9 ounces all-purpose flour (2 cups)
2 teaspoons baking powder
1/2 teaspoon salt
4 ounces unsalted butter, at room temperature (1/2 cup)
1/4 cup finely grated lemon zest
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons ground coriander
3/4 teaspoon ground mace
3/4 cup whole milk, room temperature
2 teaspoons caraway seeds
1 cup lemon curd (see Lemon Curd Filling)

LEMON TEA CAKE WITH HONEY GLAZE (LOW-FAT AND WHOLE-WHEAT)

This luscious, lemony loaf cake goes together fast, travels well- you can pop it back in the loaf pan once it has cooled to protect it en route- and stays moist. No one will guess this moist, sweet cake with a bright citrus tang is low-fat and made entirely with whole-wheat flour. Feel free to double the recipe and freeze the second loaf for future take-along use. From the newspaper.

Provided by BecR2400

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 12



Lemon Tea Cake With Honey Glaze (Low-Fat and Whole-Wheat) image

Steps:

  • Preheat oven to 350 degrees. Coat a loaf pan with nonstick cooking spray.
  • To make batter:.
  • Beat sugar, oil, eggs, lemon juice and zest with an electric mixer for about 1 to 2 minutes, or until pale and thick.
  • Gradually pour in buttermilk, and beat until smooth.
  • Combine flour, baking powder and salt in a separate bowl.
  • Stir flour mixture into egg mixture with a wooden spoon.
  • Pour the batter into prepared loaf pans.
  • Bake 1 hour and 15 minutes, or until a toothpick inverted in the center comes out clean.
  • To make glaze:.
  • Warm lemon juice, honey and sugar in small saucepan over low heat until sugar dissolves.
  • Pierce top of hot cake all over with wooden skewer or toothpick.
  • Generously brush honey glaze over bread so it seeps into holes.
  • Cool 20 minutes in pan. Unmold, and cool on wire rack before wrapping in plastic wrap to store.

Nutrition Facts : Calories 245.1, Fat 7.7, SaturatedFat 1.3, Cholesterol 31.8, Sodium 221.9, Carbohydrate 41.8, Fiber 2.8, Sugar 23, Protein 5.1

1 cup granulated sugar
1/3 cup vegetable oil
2 large eggs
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1 cup low-fat buttermilk
2 1/2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup fresh lemon juice
2 tablespoons honey
2 tablespoons granulated sugar

LOW-FAT LEMON TEA CAKE

A lovely low fat lemon tea cake with poppy seeds. My family loves this one so much that the gobble it down soo fast! Like in one day - especially my brother.

Provided by iPriscilla

Categories     Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10



Low-Fat Lemon Tea Cake image

Steps:

  • Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl. Make a well in the middle, set aside.
  • Mix the rest of the ingredients together in another medium sized bowl; pour it in the middle of the dry ingredients, and stir JUST UNTIL IT IS MIXED TOGETHER. If you overstir it, it will become a tough piece of crap.
  • Preheat an oven to 350 degrees and wait 2 minutes; grease a loaf pan(9x5x2 1/2 i think).
  • Bake for about 45 minutes, until the crust is brown and if you stick a toothpick inside it will come out clean.

1 2/3 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1 egg
1/4 cup oil
1 tablespoon lemon juice
2 teaspoons poppy seeds

LEMON-LIME TEA CAKES

These luscious Lemon-Lime Tea Cakes are perfect for an afternoon gathering or a brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Yield Makes 24

Number Of Ingredients 8



Lemon-Lime Tea Cakes image

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and lemon and lime zests on medium speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and salt and beat until blended. Divide batter among muffin cups (about 1 tablespoon each). Bake until cakes are golden around edges and a toothpick inserted in center comes out clean, about 15 minutes.
  • Meanwhile, in a small saucepan, combine 2/3 cup water and 2/3 cup sugar; cook over medium, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices and rapidly simmer until peel turns translucent and lemon syrup thickens slightly, 5 minutes.
  • With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon lemon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Spoon lemon slices on top if desired.

Nutrition Facts : Calories 205 g, Fat 9 g, Protein 2 g

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/3 cups sugar
1 teaspoon finely grated lemon zest, plus 1 teaspoon fresh lemon juice
1 teaspoon finely grated lime zest, plus 1 teaspoon fresh lime juice
2 large eggs
1 cup all-purpose flour, (spooned and leveled)
1/4 teaspoon coarse salt
1 lemon (ends cut off), very thinly sliced and seeded

MEAN CHEF'S TRIPLE LEMON LAYER CAKE

I adopted this recipe on 09-06, which was originally submitted by Mean Chef. This is Mean Chef's comments " Light and tender cake filled with lemon curd and frosted with a lemony butter frosting"

Provided by lemoncurd

Categories     < 4 Hours

Time 1h15m

Yield 1 8inch layer cake

Number Of Ingredients 15



Mean Chef's Triple Lemon Layer Cake image

Steps:

  • Preheat oven to 350F; position rack in middle of oven.
  • Crease and flour two 8x2-inch round cake pans.
  • Sift flour, baking powder and salt together.
  • Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
  • Beat the butter and lemon sugar in a mixer until light and fluffy-1 to 2 minutes.
  • Add remaining 1 1/2 cups sugar and beat until smooth.
  • Beat in 1/4 of the milk until just blended.
  • On low speed, add flour mixture alternating with remaining milk in 3 batches, scraping as needed.
  • Beat until just blended.
  • In a clean bowl, whip egg whites on medium speed until foamy, add cream of tartar, increase speed to high, beat until whites just hold stiff peaks.
  • Add 1/4 of the whites to batter and fold in with a whisk or spatula.
  • Fold in remaining white 1/4 at a time.
  • Divide batter evenly between cake pans and smooth tops.
  • Bake until tester in center comes out clean- about 35-40 minutes.
  • Let cool for 10 minutes, remove from pans and cool completely on rack.
  • Cut each cake in half horizontally using a long serrated knife.
  • Place one layer on a serving plate, cut side up.
  • Spread with 1/3 cup of chilled lemon curd.
  • Lay another cake layer on top, spread with lemon curd and repeat with 3rd layer.
  • Top with fourth cake layer.
  • Up to a few hours before serving, spread a thin layer of frosting on cake, filling gaps as you go.
  • Chill to firm crumb coat for about 30 minutes.
  • Spread remaining frosting decoratively over sides and top of cake.
  • Scatter top with lemon zest as garnish.
  • TO MAKE FROSTING: In an electric mixer, beat butter and lemon zest until light and fluffy.
  • Add confectioners sugar in batches and beat until light and fluffy.
  • Add lemon juice and beat for 1 minute.
  • Can be made a couple of hours ahead and kept covered at cool room temperature.

9 1/4 ounces cake flour (2 1/3 cups)
2 3/4 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups granulated sugar
2 tablespoons lemon zest, lightly packed and finely grated
6 ounces unsalted butter, at room temperature
1 cup whole milk, at room temperature
5 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 -1 1/2 cup lemon curd (see Lemon Curd Filling)
8 ounces unsalted butter, at room temperature (1 cup)
2 tablespoons lemon zest, lightly packed and finely grated
3 1/2 cups sifted confectioners' sugar
3 tablespoons fresh lemon juice
2 lemons, zest of, with zester

BITE-SIZE LEMON TEA CAKES

These bite-sized cakes are so delicious and addictive... you can't eat just one! I always make a full batch and never have any leftovers. These are a staple on my Easter menu.

Provided by Firebal

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h50m

Yield 48

Number Of Ingredients 13



Bite-Size Lemon Tea Cakes image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.
  • Combine white sugar, butter, and cream cheese in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour; beat until batter is just moistened.
  • Pour batter into muffin tins, filling each cup 2/3 full.
  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for 5 minutes. Transfer to wire racks to cool completely, about 10 minutes.
  • Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.
  • Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.

Nutrition Facts : Calories 195.4 calories, Carbohydrate 28.9 g, Cholesterol 43.9 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 65.2 mg, Sugar 22.5 g

2 ¼ cups white sugar
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
6 eggs
3 tablespoons lemon juice
2 teaspoons lemon extract
1 ½ teaspoons lemon zest
1 teaspoon vanilla extract
3 cups all-purpose flour
5 ¼ cups confectioners' sugar
½ cup 2% milk
3 tablespoons 2% milk
3 ½ teaspoons lemon extract

MOIST LEMON TEA CAKES

Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8-1/2 dozen.

Number Of Ingredients 13



Moist Lemon Tea Cakes image

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2-1/4 cups sugar
6 large eggs
3 tablespoons lemon juice
2 teaspoons lemon extract
1 teaspoon vanilla extract
1-1/2 teaspoons grated lemon zest
3 cups all-purpose flour
GLAZE:
5-1/4 cups confectioners' sugar
1/2 cup plus 3 tablespoons 2% milk
3-1/2 teaspoons lemon extract

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