Cherry & Lemon Tea Cake

Happy Weekend everyone!

It’s a another snow storm today; just perfect to stay at home safe and cozy, with a hot cup of tea and a slice of cherry and lemon tea cake.

I had a glass of maraschino cherries left and thought I finally use them up in a recipe. It turned out pretty delicious.

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Cherry & Lemon Tea Cake

  • 250 g butter, soft
  • 200 g creamed honey
  • 4 eggs
  • 1 lemon, zest only
  • 375 ml glas of maraschino cherries, drained and chopped
  • 300 g white spelt flour
  • 1 tsp baking powder

-Line a 30 cm loaf pan with parchment paper, preheat oven to 375 F.

– Whisk butter and honey until creamy then add the eggs one at a time. Add the lemon zest and the cherries. Sift the flour and the baking powder and stir until well combined.

-Fill into baking form and bake for about 50 minutes or until tester inserted into centre of cake comes out clean.

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Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

Lemon Cake

We`ve been having very nice and warm days, with some thunderstorms in between, but overall we can`t complain. I really enjoy the warmer weather!!

I truly love lemons; in my morning water, in desserts, and just the bright yellow color:) I have made this refreshing, lemony cake many times before, it is so yummy!

 

The lemon balm is from my herb garden, which I have been passionately taken care of for many years now:) I love smelling and using all the different herbs;)

Recipe is adapted from: the best of milk calendar recipes, Desserts&Entertaining

 Lemon Cake

  • 1 ⁄ 2 cup butter
  • 2 1 ⁄ 2 cups sugar
  • 2 eggs
  • 1 ⁄4 cup plain yogurt
  • grated rind of 2 medium organic lemons
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 cup milk
  • 1 ⁄ 2 cup fresh lemon juice

-Preheat oven to 350F ⁄180C. Grease and flour a 10-inch (3 L) Bundt pan or 13X9-inch (3 L) cake pan.

-In a large bowl, using electric mixer, beat butter with 2 cups of the sugar until light and fluffy; beat in eggs, yogurt and lemon rind.

-In a separate bowl, stir flour with baking powder. Stir into egg mixture alternating with milk.

-Spoon into prepared pan. Bake for 50 min. or until tester inserted in center comes out clean.

-Stir remaining sugar with the lemon juice until dissolved. Invert cake onto rimmed plate then, using a toothpick, poke 1-inch deep holes in top. Drizzle lemon mixture over cake. Let cool.

 

— I did use coconut sugar for the cake batter and a lemon and honey mixture to drizzle. Decorate with fresh lemon balm and lemons.–

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Enjoy!

 

Ursula

 

 

You can find me on Instagram: @littleswisslittecanadian