How To make Lemon Tea Bread
Lemony Glaze (see below) 1/3 cup butter melted * 1 teaspoon baking powder 1 cup sugar 1 teaspoon salt 3 tablespoons lemon extract 1/2 cup milk * 2 eggs * 1 1/2 tablespoons grated lemon peel 1 1/2 cups all-purpose flour 1/2 cup chopped pecans
Lemony Glaze 1/4 cup lemon juice 1/2 cup sugar
Prepare lemony glaze and set aside. In a large bowl, cream butter, sugar and lemon extract until fluffy. Add eggs, beating until mixture is blended. In a medium bowl, sift flour, baking powder and salt. Pour 1/3 of the flour into the egg mixture. Add 1/3 of the milk. Stir until blended. Continue adding flour and milk alternately until all is blended. Do not overmix. Fold in lemon peel and pecans. Pour batter into prepared pan. Bake one hour or until wooden pick inserted in center comes out clean. Remove bread from oven and immediately pour lemony glaze slowly over the top. Let stand 15 - 20 minutes. Turn out onto rack to cool. May be frozen.
Before serving bread bring to room temperature. Cut in thin slices. (This is easy to do, since this stuff is pretty dense and moist). Serve with butter, or lemon curd or clotted cream. (I like it best with lemon curd).
Variation:
Bake it in smaller loaf pans for finger-food sized slices for parties.
* For Vegans:
Margarine works well in this. I have never tried it with egg substitutes or dairy milk substitutes, but I don't see why it wouldn't work. The texture might be different, but I think it would still taste good. (I doubt that it would be much more dense than the original version).
Notes: This has been a huge success everywhere it has showed up. Preheat oven to 350 degrees F. Grease and flour a 9"x5" loaf pan.
How To make Lemon Tea Bread's Videos
Copycat Starbucks Lemon Cake! Recipe tutorial #Shorts
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: Fitwaffle
Check out this Starbucks Style Lemon Cake! I love the quick stop at Starbucks so I thought I would have a go at a Starbucks style lemon cake.
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #recipe #cake #baking
The Preserved-Lemon Cake That Got Me A Job | Bon Appétit
Join Zaynab Issa from the Bon Appétit Test Kitchen as she makes a simple preserved-lemon tea cake, a recipe that put her on the path to joining the BA staff.
See the full recipe here:
Director: Maria Paz Mendez Hodes
Director of Photography: Eric Brouse
Editor: Misa Qu
Host: Zaynab Issa
Sr. Culinary Director: Carrie Parente
Producer: Halie Aaron
Culinary Producer: Denise Ginley
Culinary Associate Producer: Stevie Stewart
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Lily Van Leeuwen
Post Production Supervisor: Steph Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: JC Scruggs
--
VIDEO BREAKDOWN
0:00 Introduction
0:45 Prep the batter
0:52 Prepare loaf pan
1:15 Prep preserved lemons
2:01 Measure dry ingredients
3:13 Mix wet ingredients
3:20 Zest and juice lemon
3:42 Mix dry with wet ingredients
3:54 Pour batter into pan
3:59 Bake the cake
4:18 Cool cake
4:27 Make the karak chai
4:33 Pound cardamom pods
4:49 Steep tea bags with aromatics
5:10 Add evaporated milk and simmer
5:24 Make the glaze
5:46 Glaze cake
6:06 Sprinkle with flaky salt
6:13 Cut and plate the cake
6:18 Pour chai
6:54 Taste!
Want Bon Appétit shirts, hats and more?
Still haven’t subscribed to Bon Appétit on YouTube? ►►
Want more Bon Appétit in your life? Subscribe to the magazine!
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Lemon Tea Cake | Eggless & Without Oven | Yummy | Eggless Lemon Pound Cake
WELCOME TO YUMMY
TODAY'S RECIPE IS Lemon Tea Cake | Eggless & Without Oven | Yummy | Eggless Lemon Pound Cake
#lemonteacake #egglesslemoncake #yummy
INGREDIENTS:
SUGAR - 1/2 CUP
HUNG/THICK CURD - 1/2 CUP ( USE 1/2 CUP CONDENSED MILK OR 2 EGGS SUBSTITUTE)
LEMON ZEST - 1 TSP
MELTED BUTTER - 1/4 CUP
FLOUR - 1 CUP
BAKING POWDER - 1 TSP
BAKING SODA - 1/2 TSP
LEMON JUICE - 2 TBSP
MILK - 1/3 CUP
YELLOW FOOD COLOR FEW DROPS
SUBSCRIBE HERE
Official Facebook Page
Follow Me on Pinterest
Follow Me On Instagram
Lemon Poppy Seed Pound Cake Recipe
This Lemon and Poppy Seed Pound Cake is a flavorful cake, moist and lemony, great for breakfast time or for coffee/tea break.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
1 3/4 cups (220g) all-purpose flour
1/4 tsp (2g) salt
1 1/2 tsp (6g) baking powder
1/4 tsp (1.5g) baking soda
3 tbsp (30g) poppy seeds
lemon zest of 2 lemons
1/3 cup (75g) butter, softened
3/4 cup (150g) sugar
3 eggs
1 tsp (5g) vanilla extract
1/3 cup (70g) oil
1/2 cup (120g) buttermilk
Lemon Glaze
4 tbsp (60ml) lemon juice
1/4 cup (50g) sugar
1. Preheat oven to 350F (180C). Grease and dust with flour one 9x5in (23x13cm) loaf pan.
2. In a medium bowl whisk flour with salt, baking powder, baking soda, poppy seeds and lemon zest. Set aside until ready to use.
3. In a large bowl mix butter with sugar until combined. Incorporate eggs one at a time . Mix in vanilla extract and oil.
4. Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the mixture into the prepared pan.
5. Bake at 350F (180C) for about 1 hour until a toothpick inserted into the center of the cake comes out clean.
6. Prepare the lemon glaze. In a small saucepan add sugar and lemon juice. Heat over low-medium heat until sugar dissolves.
7. Use a skewer to poke the pound cake over the top and brush the lemon glaze over the warm pound cake.
8. Let it cool completely before serving.
Background music
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
Lemon Tea Loaf (makes 3)
The easiest of all bakes, low in fat and low cost too. Use my lining paste and you don’t need to paper line the tins. Recipe link :
Lemon Loaf Cake | Super Moist & Velvety Lemon Cake Recipe | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Lemon Loaf Cake | Super Moist & Velvety Lemon Cake Recipe | Yummy
INGREDIENTS:
1 lemon
Squeeze the juice
Sugar 3/4 cup
Lemon zest 1 tsp
Mix well
Butter 100gm
2 egg (one at a time)
Lemon flavour 1 tsp
All purpose flour 1 cup
Baking powder 1 tsp
Baking soda 1/4 tsp
Lemon juice 3 tbsp
Mix well
7 inch pan
Grease butter
Place baking paper
Bake in a preheated oven at 170c for 30-40 mins
NOTE: 1 CUP = 250 ML
SUBSCRIBE HERE
Official Facebook Page
Follow Me on Pinterest
Follow US On Instagram