Iced Lemon Tea Cake
This perfect lemon cake tastes like Starbucks's lemon loaf cake--but even better! These iced lemon tea cakes are perfect for brunch, afternoon tea, or dessert!
Servings: 8 mini cakes or 1 large 8 1/2 x 4 1/2 loaf
Ingredients
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup sugar
- 2 Tbsp lemon zest
- 1/2 cup milk
- 1/3 cup canola or vegetable oil
- 2 large eggs
- Juice of 1 large lemon (which is about 3-4 Tbsp fresh lemon juice, depending upon the lemon)
- 1 1/2 tsp vanilla
- 1 tsp almond
Glaze
- 1 cup powdered sugar
- 1 1/2 Tbsp fresh lemon juice
- 1 tsp almond extract
Instructions
- Preheat oven to 350. In a small bowl, mix the sugar and lemon zest together. Rub the zest into the sugar until you can smell the lemon aroma. Set aside.
- In a medium sized bowl, mix together flour, salt, and baking powder. Add the sugar mixture into the flour mixture and stir.
- In another bowl, mix milk, canola oil, eggs, lemon juice, almond, and vanilla until well combined. Slowly add in the dry ingredients into the wet ingredients and mix until combined.
- Pour into a greased loaf pan. If using a mini loaf pan, cook for 25-30 minutes. For a 1 large loaf, cook for about 50-60 minutes.
- For the glaze, stir powdered sugar, lemon juice, and almond together until completely combined. After the loaves have cooled for about 10 minutes, pour the glaze directly over the loaves.