Lemon Tea Cake

Lemon Tea Cake

I made this Lemon Tea Cake for a brunch I went to earlier today. Its is one of my favorites. After the cake comes out of the oven you poke it with a large fork and drizzle a lemon syrup all over. It ends up moist and a little tangy. Easy to make and they freeze well, too. 

 Lemon Tea Cake

2 lemons

3 T. sugar for topping

½ c. butter, softened

¾ c. sugar

2 eggs, beaten

3/4 c. flour

6 T. milk

Preheat oven to 375 degrees. Grease an 8- inch loaf pan and line with wax or parchment paper. Grate the lemon rinds and set aside. Combine the juice of 1 of the lemons with the 3 tablespoons of sugar, stirring to dissolve sugar. Set aside.

Cream together the butter with the rest of the sugar and beat until fluffy. Beat in the eggs, a little at a time until well mixed. Stir in the flour and lemon peel and beat well. Add the milk and beat well. Pour batter into prepared pan and bake about an hour. The cake should spring back when touched lightly. As soon as you remove the cake from the oven pierce it all over with a long-tine fork or a skewer. Pour over the reserved lemon juice mixture. Cool cake in pan before serving. Cake will be moist and tangy.