Tea Cake
This cake is named tea cake, but there is no tea in it, and flavour is very nice!
Yield
6 servingsPrep
5 minCook
1½ hrsReady
1⅓ hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
at room temperature, plus more for pan |
|
| 1 ⅔ | cup |
sugar
|
|
| 5 | large |
eggs
|
|
| 2 | cups |
cake flour
|
|
| 1 | teaspoon |
lemon juice
|
|
| ½ | teaspoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
at room temperature, plus more for pan |
|
| 394 | ml |
sugar
|
|
| 5 | large |
eggs
|
|
| 473 | ml |
cake flour
|
|
| 5 | ml |
lemon juice
|
|
| 2.5 | ml |
lemon zest
grated |
|
Directions
To prepare oven, pan:
Preheat oven to 300°F.
Butter loaf pan.
Dust with flour.
To make cake:
In medium bowl, beat butter until creamy.
Gradually beat in sugar and cream until mixture is light.
Add eggs, beating thoroughly after each addition.
Continue beating until batter is very light.
Fold in cake flour, lemon juice and lemon zest.
To bake cake:
Scrape batter into loaf pan.
Bake for 1½ hours, or until toothpick inserted in center comes out clean.
Let cool in pan before turning it out onto rack.
To serve:
Sprinkle top with confectioners' sugar.
Slice.
