Lemon Tea Cake

Lemon Tea Cake
Photo by Scott Phillips


  • Lemon Curd for serving (optional)
  • ¾ cup whole milk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tsp. baking powder
  • 4 oz. (½ cup) unsalted butter, softened at room temperature; more for the pan
  • ¾ tsp. ground mace
  • 2 tsp. caraway seeds
  • + 5 more ingredients
    • 9 oz. (2 cups) all-purpose flour; more for the pan
    • ¼ cup lightly packed, finely grated lemon zest
    • 1 cup granulated sugar
    • ½ tsp. table salt
    • 2 tsp. ground coriander

Position a rack in the middle of the oven and heat the oven to 350°F. Generously butter and flour a 4-1/2 x 8-1/2-inch loaf pan (Pyrex is fine). Sift the flour, baking powder and salt together into a medium bowl. In a large bowl, beat the butter and lemon zest with an electric mixer on medium sp...

View full recipe at Fine Cooking


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