Chai Infused Lemon Cake


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. 

Prep Time: 10 minutes

Total Cook Time: 1.5 hours

Serves: 6-10


    • 3 tablespoons Spicy Ginger Chai Tea
    • 1 stick Butter 
    • 2 1/2 cups all purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 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


    1. 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. 
    2. Preheat oven to 325 degrees.
    3. Grease and flour a 12-cup Bundt pan or 10 x 4”  loaf pan.
    4. Stir together flour, baking soda, and salt.
    5. Beat together infused butter, sugar, and lemon rind using an electric mixer on medium until light and fluffy.
    6. Add eggs one at a time, beating well after each addition. Alternate adding flour mixture and buttermilk until well blended.
    7. Stir in poppy seeds and lemon juice.
    8. 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.
    9. Cool to room temperature.

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