Lemon Tea Cake with Maple Glaze

Lemon Tea Cake with Maple Glaze

I love the smell of lemon-scented goodies, especially when its baking in my oven and it fills my kitchen with a clean and fresh lemony aroma. I was left with half a cup of sour cream after making nachos, and it had to be used up before expiration. After doing some recipe searching, I thought the sour cream would add a lovely texture and richness to my butter pound cake, and this lemon tea cake was created.

A delicate crumb, soft, rich and buttery with a hint of fresh lemon. The maple glaze adds a subtle sweetness and compliments the cake well. It is a really simple cake to make, and can be baked in a loaf pan, or as cupcakes with a lemon frosting or a torched meringue, the options are endless.

Hope you enjoy baking and sharing this cake with your family !! Be creative, and maybe make it an orange cake next time.

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Lemon Pound Cake with Maple Glaze

Ingredients :
  • 125g butter
  • 3/4 cup castor sugar
  • 1/2 cup sour cream
  • 2 eggs
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp vanilla essence
  • 1 1/4 cup flour
  • Lemon zest
  • 1/2 tsp lemon essence
  • 1 tblsp maple syrup
  • 1 tblsp milk
  • 1/4 – 1/2┬ácup icing sugar
Directions :
Beat butter and sugar until light and fluffy. Add in the eggs one at a time. Beat and add in the vanilla essence.
Add in the sour cream, beat, and then add in the flour, baking powder and baking soda, and lemon zest.
Beat on low for one minute. Pour batter into a greased loaf pan. Bake at 180 degrees Celsius for 30-40 minutes until cooked through.
Whisk together the maple syrup, milk and icing sugar until thick and glaze-like. Drizzle over cooled cake and sprinkle over more zest. Enjoy with a hot cuppa tea