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Lemon-Almond Tea Cake

Lemon-Almond Tea Cake recipe image
This Lemon-Almond Tea Cake is a delightful fusion of textures and flavors, combining the moisture of shredded zucchini with the bright tang of fresh lemon and the rich crunch of almonds. The cake is incredibly tender, thanks to the oil-based batter, while the lemon peel and juice provide a refreshing aromatic lift that cuts through the sweetness. Topped with a drizzle of honey and a sprinkle of chopped nuts, it offers a perfect balance of sweet and savory notes. Ideal for afternoon tea, brunch gatherings, or as a comforting dessert after a light meal, this recipe is simple enough for weeknight baking yet impressive enough for guests.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 329
Dietary: Vegetarian
Description
This Lemon-Almond Tea Cake is a delightful fusion of textures and flavors, combining the moisture of shredded zucchini with the bright tang of fresh lemon and the rich crunch of almonds. The cake is incredibly tender, thanks to the oil-based batter, while the lemon peel and juice provide a refreshing aromatic lift that cuts through the sweetness. Topped with a drizzle of honey and a sprinkle of chopped nuts, it offers a perfect balance of sweet and savory notes. Ideal for afternoon tea, brunch gatherings, or as a comforting dessert after a light meal, this recipe is simple enough for weeknight baking yet impressive enough for guests.
Directions
  1. 1
    Place the shredded zucchini and salt in a colander set over a bowl. Weight it down with a plate and let it drain for 1 hour to remove excess moisture. Squeeze the zucchini firmly with your hands or a clean kitchen towel to remove as much liquid as possible.
  2. 2
    Preheat your oven to 350°F (175°C). Grease a 9x13-inch glass baking dish with butter or non-stick spray.
  3. 3
    In a large bowl, whisk together the vegetable oil, sugar, eggs, 1/2 cup of honey, fresh lemon juice, and grated lemon peel until the mixture is smooth and well blended.
  4. 4
    Fold the squeezed zucchini into the wet ingredients until evenly distributed.
  5. 5
    In a separate bowl, sift together the all-purpose flour, baking soda, and baking powder.
  6. 6
    Gently stir the dry ingredients into the zucchini mixture until just combined. Do not overmix.
  7. 7
    Fold in the chopped almonds until evenly distributed throughout the batter.
  8. 8
    Pour the batter into the prepared baking dish and spread it out evenly.
  9. 9
    Bake for 35 minutes, or until the cake is springy to the touch and a toothpick inserted into the center comes out clean.
  10. 10
    Immediately upon removing from the oven, drizzle the remaining 2 tablespoons of honey evenly over the hot cake.
  11. 11
    Allow the cake to cool completely in the pan before slicing and serving at room temperature.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 329kcal
% Daily Value *
Total Fat 19.2g30%
Saturated Fat 2.5g13%
Cholesterol 47mg16%
Sodium 845mg36%
Total Carbohydrate 34g12%
Dietary Fiber 2.7g11%
Sugars 14g
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon, almond, cake, zucchini, tea cake, dessert, baking, citrus, moist, vegetarian, brunch, afternoon tea, honey, flour, eggs, fresh lemon juice, chopped almonds, easy baking, homemade
Read it online: https://www.chefs-mate.com/recipe/lemon-almond-tea-cake/