Lemon Tea Cake

Lemon Tea Cake

This is one of my favorite cakes of all time. It is a simple cake enhanced with lemon zest. Once out of the oven you poke the hot cake with a large fork or a skewer and pour a lemon syrup over it. Moist, tangy and fragrant it is a great addition to afternoon tea. Great all on its own this cake is also wonderful served with fresh berries and whipped cream for a light dessert.

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 or half and half

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 at least 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 tined fork or a skewer. Pour over the reserved lemon juice mixture. Cool cake in pan before serving. Cake will be moist and tangy.