Lemon Tea Cake

30 Jun


Lemon Tea Cake

Adapted from Ina Garten’s Lemon Yogurt Cake


1 and 1/2 cup flour
2 tsp. baking powder
½ tsp. salt
1 cup Greek yogurt
1/2 cup sugar
3  eggs

2 lemons, zested and juiced
½ tsp. vanilla extract
½ cup olive oil
almond slices (optional)


Preheat oven to 350°F. Grease a loaf pan.

 Mix together the flour, baking powder, and salt in a bowl

Whisk yogurt, 1/2 cup of sugar, eggs, lemon zest and vanilla.

Whisk the lemon batter with the dry ingredients.

Fold oil into the batter with a rubber spatula. This seems like a lot of oil, but mix it together well.

Pour batter into the loaf pan. Top with almond slices (if using them). Bake for 50 minutes or until done.

Remove from oven to cool in the pan for 10 minutes.

Meanwhile, heat the lemon juice and 1/4 cup of sugar in a pot. Remove from the stove when the sugar is dissolved and the sauce has thickened a bit.

Remove the cake from the loaf pan. Use a toothpick to punch a few holes on top of the cake. Pour lemon glaze on top of the cake.

Let sit 10 more minutes, and eat!

**This cake makes about 8 single servings.**

Suggestions for baking in the future:  

1.  Use canola oil instead of extra virgin olive oil.  I could taste the extra virin part.
2.  Maybe replace some of the oil with applesauce, the cake was a tiny bit too oily.
3.  Add some lemon juice to the cake mix?  The inside was not lemony enough.  But the syrup on the outside was perfect. 


2 Responses to “Lemon Tea Cake”

  1. universescollide July 1, 2011 at 4:51 am #

    This looks so good! I love lemon in cakes…lemon poppyseed is my favorite! but almonds must be even better. 😀 *drools* haha


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    […]  As healthy as cake can be anyways, with no added fat and little added sugar, adapted from this recipe.  It is perfect for tea and doesn’t even really taste like banana…  so it would be a […]

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