I was craving Siri’s Norwegian Cardamon Buns, but didn’t feel like taking a trip to the store to round up the essentials. I felt something home made would hit the spot, so I collected a few ingredients I had around the house and voilà a lovely tea cake appeared. Why a tea cake? Well, it went so very well with tea, I had to put the recommendation in the name.
Sassy Lemon Tea Cake
1/2 cup unsalted butter (1 cube), room temperature
1 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1 TBS lemon zest
6 TBS lemon juice (approximately 2 large lemons)
1 tsp ground cardamom
2 large eggs
1/2 cup Kefir Cheese or Sour Cream
1 1/2 cups confectioners sugar
Preheat oven to 375 degrees.
Coat a 9-inch round pan with non-stick cooking spray. In a medium size bowl, sift together flour, baking powder, baking soda, and salt.
In a large bowl on medium-high speed, beat together, butter, sugar, zest and cardamom. The texture should be creamy/fluffy, and pale in color. Add eggs one at a time, beating after each has been added. Mix in cheese, followed by 3 TBS of the lemon juice.
In three increments, on medium low speed, alternate beating in flour then wet mixture (beginning and ending with the flour). Once well mixed, pour into the cake pan.
Bake approximately 30 minutes, or until toothpick inserted into the center comes out clean. Allow to cool and then transfer to a plate.
Mix confectioners sugar with 3 TBS of lemon juice until smooth, then pour evenly over the cake. It will harden and make a nice solid glaze.