Lemon Tea Cake
Source of Recipe
Jamaica Gleaner
List of Ingredients
1 cup butter, softened
1 cup sugar
1 1/2 tsp. grated lemon zest
1 tsp. vanilla extract
4 eggs (at room temperature)
2 1/2 cups all-purpose flour
1 tsp. each baking powder and baking soda
1/4 tsp. salt
1 cup finely ground blanched almond meal
1 cup plain yoghurt
Lemon Syrup (recipe below)
Recipe
1. Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until fluffy. Beat in lemon zest and vanilla, then add eggs, one at a time, beating well after each addition.
2. Mix flour, baking powder, baking soda, salt and almond meal. Add flour mixture to butter mixture alternately with yoghurt, beating well after each addition.
3. Pour batter into a well-greased, lightly floured 8 1/2- to 9-inch bundt pan or other 9-cup tube pan.
4. Bake (50 to 60 minutes) until cake pulls away from sides of pan and tests done when a long skewer is inserted in thickest part. Using a fork, pierce surface of cake all over. Slowly pour lemon syrup over hot cake. Let cake cool to lukewarm in pan on a wire rack.
5. Invert cake onto a plate for serving.
Serves 8 to 10.
Lemon Syrup
1/2 cup sugar
1/3 cup lemon juice
2 tbsp. water
In a small saucepan, combine sugar, lemon juice and water and stir over medium heat until sugar dissolves and mixture boils. Boil for 2 minutes. Keep warm until ready to use.
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