Lemon Turmeric Tea Cake

Originating in Britain, tea cakes were served with afternoon tea. The name makes sense! Different versions of tea cake recipes passed down through the generations. Most often, the tea cake was like a soft sugar cookie, very plain to simply complement the cup of tea. 

The tea cake has developed over the years into a light, sweet bread-like cake with dried fruits. Often currants, but this recipe incorporates thinly sliced lemons and slight hint of spice from the turmeric, creating a tea cake that is moist, tangy, and delicious with a caramelized lemon and sugar crust.

The original tea cakes were split, toasted, buttered, and served with tea. This recipe is so moist and sweet, just slice and serve! (But don't forget the tea...)

Lemon Turmeric Tea Cake Recipe

TEA CAKE TIPS:

• Use a lemon with a thin skin, such as a Meyer's lemon.
• Partially freeze the lemon before slicing. This will help you slice them as thin as possible.
• Mix ingredients by hand to they do not become over-mixed. Over-mixing the batter will result in a tough cake.
• Spray the loaf pan and line with parchment paper so the cake is very easy to release after baking.
• If the lemons start getting too dark before the cake is done, lay a piece of foil on top to protect the lemon from burning.
• Select a tea that won't overpower the flavors of the tea cake. We recommend a white tea or oolong to pair with this delicious fruit tea cake recipe. 

Ingredients