Lemon Tea Cake

Little Chef A wanted to have a tea party. We searched and searched and found this Lemon Tea Cake recipe. I have been reminded ever since we printed it off that we needed to make it! The tea party was a month away, but the planning had begun and it just “had to be the part of her dreams.” She was so excited when we finally were able to make this!

The first thing we did was zest and juice one lemon. Since the cake and the glaze each required half we split it into two bowls.

The butter and sugar were creamed for a while until it became light and fluffy. The eggs were added one at a time and then the vanilla.

We like to sift our flour, baking powder and salt together in a very fine strainer. It seems to work great for my Little Chefs. Just pour the ingredients in and pat the strainer against your free hand making sure there is a bigger bowl underneath. I just love the way it looks when it is all sifted.

Half the flour was added and then the lemon juice and zest and then the rest of the flour.

The batter was very thick when we put it into the greased pan. We had to spread it out, it did not spread on its own. After 20 minutes in the oven the cake was done.

The glaze is super easy to prepare; just combine confectioners sugar with the reserved zest and juice. When it is fully incorporated pour it over the cake and enjoy!

This cake was worth the wait for Little Chef A. She and all her sisters and cousins tea party attendees devoured the lemon tea cakes. They ate every last piece we made…even the crumbs! If that isn’t a standing ovation from Little Chefs I don’t know what is!

Lemon Tea Cake
Melissa d’Arabian

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

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.