Chai Infused Lemon Cake

Posted by Olivia Maki on

 

 

If you love the taste of lemons, a buttery lemon cake can’t be beat. The addition of Organic Spicy Ginger Chai Tea makes this cake irresistible.

 

Tea Infused Butter:

3 tablespoons Spicy Ginger Chai Tea

1 stick Butter

 

Directions:

Melt butter in a small saucepan and add the tea. Let simmer for 2-3 minutes on medium heat stirring constantly. Strain the butter into a bowl and let cool. 

 

Lemon Cake:

2 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted organic tea infused butter, softened* 

1 1/2 cups granulated sugar

2 tablespoons organic lemon peel

3 eggs

1 cup buttermilk

1/4 cup organic poppy seeds

2 tablespoons lemon juice

 

 

Directions:

Preheat oven to 325 degrees.Grease and flour a 12-cup Bundt pan or 10 x 4”  loaf pan.

Stir together flour, baking soda, and salt.Beat together butter, sugar, and lemon rind using an electric mixer on medium until light and fluffy.Add eggs one at a time, beating well after each addition. Alternate adding flour mixture and buttermilk until well blended.

 

Stir in poppy seeds and lemon juice. Spread into prepared pan. Bake for 50-55 minutes or use a small wooden pick to insert into the center to see if it comes out clean. Cool to room temperature.

 




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Comments

Gwen Parker on May 09 2014 at 02:54PM

MMMMM

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