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Iced Lemon Tea Cake
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins

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!

Course: Cake
Cuisine: American
Keyword: lemon tea cake
Servings: 8 mini cakes or 1 large 8 1/2 x 4 1/2 loaf
Author: A Latte Food
  • 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
  • 1 cup powdered sugar
  • 1 1/2 Tbsp fresh lemon juice
  • 1 tsp almond extract
  1. 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.
  2. In a medium sized bowl, mix together flour, salt, and baking powder. Add the sugar mixture into the flour mixture and stir.
  3. 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.
  4. 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.
  5. 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.