Iced Lemon Tea Cake
Iced Lemon Tea Cake: This perfect lemon cake tastes like Starbucks’s lemon loaf cake–but even better!
In my book, you can never go wrong with lemon.
Lemonade.
Lemon Meringue Pie.
Lemon Sorbet.
Lemon Cream Pie.
Lemon is just one of those flavors I can’t get enough of, and now that it’s springtime, it’s time to break out all of those classic lemon pairings. In excess.
This lemon tea cake is in-your-face lemony, which is my favorite kind of lemon flavored dessert. If you’re going to have lemon, it’s should be completely obvious–like a junior high schoolgirl crush.
Now, I’ve always had a thing for Starbucks’s lemon loaf cake. Have you ever mixed a Peppermint Mocha Frappuccino with a piece of lemon loaf cake? Sounds like an odd pairing, but trust me, the mix of Christmas with Easter is brilliant.
Or, a Mocha Coconut Frappuccino with a lemon loaf? Oh yeah, that’s a combo that has you feeling like you’re on the beaches of Tahiti even if you’re sitting in rush hour traffic. Too bad Starbs decided Mocha Coconuts are no longer a spring/summer menu option. Yeah, I’m still a little bitter on that front.
Anyway (the word I’m sure you’re all looking for), these iced lemon tea cakes share a similar resemblance to Starbucks’ loaf cake. However, and maybe I’m biased, I actually think these ones are better than Starbs.
Aaaand they’re cute and little. I don’t know what it is about me and little food items lately, but I’ve been on a mini-food kick.
Cute food is a thing.
This is the perfect Easter dessert, breakfast item, tea snack–really, it’s just perfect for anytime of day.
You really can’t beat something this versatile.
Iced Lemon Tea Cake
Ingredients
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup sugar
- 2 Tbsp lemon zest
- 1/2 cup milk
- 1/3 cup canola or vegetable oil
- 2 large eggs
- Juice of 1 large lemon (which is about 3-4 Tbsp fresh lemon juice, depending upon the lemon)
- 1 1/2 tsp vanilla
- 1 tsp almond
Glaze
- 1 cup powdered sugar
- 1 1/2 Tbsp fresh lemon juice
- 1 tsp almond extract
Instructions
- Preheat oven to 350. In a small bowl, mix the sugar and lemon zest together. Rub the zest into the sugar until you can smell the lemon aroma. Set aside.
- In a medium sized bowl, mix together flour, salt, and baking powder. Add the sugar mixture into the flour mixture and stir.
- In another bowl, mix milk, canola oil, eggs, lemon juice, almond, and vanilla until well combined. Slowly add in the dry ingredients into the wet ingredients and mix until combined.
- Pour into a greased loaf pan. If using a mini loaf pan, cook for 25-30 minutes. For a 1 large loaf, cook for about 50-60 minutes.
- For the glaze, stir powdered sugar, lemon juice, and almond together until completely combined. After the loaves have cooled for about 10 minutes, pour the glaze directly over the loaves.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
Welcome! I’m glad you’re here!
This was such a lovely recipe. Bright, tangy, and moist–it was a wonderful light dessert after a heavy meal. My family was raving about the bread and wanted the recipe. Thank you!
Just made this its very nice
Can these be made the day before?
Yes, they can be made ahead of time! However, I would make the glaze the day of (otherwise the glaze might get a little sticky). 🙂 Oh, and they can be left at room temperature if it’s not too warm. Thanks!