Old School Lemon Tea Cake

This Old School Lemon Tea Cake is a delightful blend of traditional flavors and a hint of creativity. The cake is moist and tender, infused with fresh lemon zest and juice, and topped with a light lemon glaze that adds a refreshing sweetness. Perfect for afternoon tea or as a light dessert, this cake respects classic baking principles while offering a delightful citrus twist.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• Juice of 1 lemon
• ½ teaspoon salt
• 1 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
9. Once the cake is baked, let it cool in the pan for 10 minutes before transferring it to a wire rack.
10. Drizzle the lemon glaze over the warm cake and let it set before slicing.