A delightful balance of sweet and tangy, this springtime tea cake is perfect for any occasion.~Amy
Fresh Lemon Tea Cake with Lemon Thyme Buttercream
1 cup butter, softened
2 cups sugar
2 1/2 cups flour
2 tsp baking powder
1 tsp coarse salt
3/4 cup buttermilk
1/4 cup fresh lemon juice, approximately 1 large lemon
Zest of 1 lemon
Line two 8 inch bread pans with parchment or spray with cooking spray
Heat oven to 350
With an electric mixer, beat butter and sugar for 2-3 minutes or until light and fluffy.
Add eggs one at a time and beat on high until creamy.
Mix together dry ingredients. Set aside.
Stir together buttermilk and lemon juice.
Starting with the flour, alternate dry mixture and liquid ingredients. Add lemon zest and mix until smooth.
Pour evenly into pans, smoking the top to finish.
Bake for 50-55 minutes or until cake tester comes out clean.
Cool for at least 10 minutes in pan. Remove and cool completely.
Frost with Lemon Thyme Cream Cheese Buttercream.
Lemon Thyme Cream Cheese Buttercream
1/2 cup butter
1/4 cup whipped cream cheese
4 cups confectioners sugar
1/4 cup milk
1/2 tsp vanilla
Zest of 1 Meyer lemons
1/2 tsp finely snipped thyme leaves
Beat butter and cream cheese until smooth, add 2 cups sugar, and milk, and beat again until well mixed. Add in vanilla and mix. Add remaining sugar and beat until light and fluffy. Add in lemon zest and thyme and repeat.
Makes 2 cakes
Recipes by Amy Richardson