Wednesday, February 3, 2016

Lemon Tea Cake

Have a few extra lemons around the house that you want to use up while you still can? This tea cake is the perfect lemon-y treat, calling for fresh lemons and your favorite lemon herbal tea. 
  • 2 cups all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 pound (2 sticks) unsalted butter, softened
  • 2 1/2 cups granulated sugar, divided
  • 5 eggs, room temperature
  • 1 teaspoon pure lemon extract
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup fresh lemon juice
  • 1/2 cup steeped lemon herb tea
  • Confectioners’ sugar for dusting
1. Preheat the oven to 325 degrees. Grease and flour an 8-cup Bundt pan and set aside. 
2. In a mixing bowl, sift together the flour, cream of tartar, baking soda and salt and set aside.
3. Cream the butter and 1 1/2 cups of the granulated sugar in the bowl of an electric mixer until light and fluffy, about 2 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the extract and zest.
6. At low speed, gradually add the flour mixture, beating just until the batter is evenly mixed.
7. Pour into the prepared pan and bake 1 hour or until a tester inserted in the center comes out clean.
8. Meanwhile, combine the lemon juice, tea and the remaining cup of granulated sugar in a small saucepan over medium-high heat.
9. Bring to a boil and stir constantly 7 minutes or until the mixture thickens, then cool completely.
10. Cool the cake in the pan on a wire rack 10 minutes.
11. Pierce the cake all over with an ice pick and slowly pour the syrup over the cake, allowing it to absorb completely.
12. Let the cake cool another 15 minutes and transfer to a serving platter.
13. Dust with confectioners’ sugar before serving.
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