Lemon Tea Cake | Saveur
This updated take on a classic lemon tea cake recipe is featured in Toni Tipton-Martin’s cookbook, Jubilee: Recipes from Two Centuries of African American Cooking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 2 sticks unsalted softened butter, plus more for greasing the pan
- 3 cups (14½ oz.) all-purpose flour, plus more for dusting the pan
- 1 tsp. kosher salt
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¾ cup fresh lemon juice, divided
- 1 cup buttermilk
- 1 tsp. vanilla extract
- 2½ cups (1 lb. 3½ oz.) sugar, divided
- 5 large eggs
- ¼ cup finely grated lemon zest
- 3 Tbsp. plus 1 ½ tsp. fresh lemon juice
- 2 cups (8 oz.) confectioners’ sugar, sifted
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