Lemon Tea Cake with Mixed Berries
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Tea cakes originated in England and were traditionally served with afternoon tea. They are known for their light and fluffy texture, perfect for pairing with a hot cup of tea.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Lemon Tea Cake with Mixed Berries
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.
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Gently fold in the mixed berries.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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Once cooled, dust the top of the cake with powdered sugar.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 43g15%
- Sugars 28g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.