Lemon Bliss: Mean Chef’s Lemony Tea Cake 🍋

Mean Chef’s Lemon Tea Cake Recipe 🍋🍰

Overview:

Mean Chef’s Lemon Tea Cake, a delightful creation that has stood the test of time since its inception by the renowned Mean Chef himself on Jan 18, 2004. This recipe promises a lemony, not overly sweet cake, perfect for indulging in a slice with a cup of tea or coffee. Serve it with Mean’s Lemon Curd for an extra zesty kick!

• Preparation Time: 30 minutes
• Cooking Time: 1 hour 5 minutes
• Total Time: 1 hour 35 minutes
• Yield: 1 loaf

Ingredients:

• 9 cups all-purpose flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 4 cups unsalted butter
• Zest of 1 lemon
• 1 cup granulated sugar
• 2 eggs
• 2 teaspoons ground coriander
• 2 teaspoons ground mace
• 3/4 cup caraway seeds
• 3/4 cup milk

Instructions:

1. Preheat oven: Preheat your oven to 350°F (175°C). Meanwhile, prepare a 4 1/2 x 8 1/2 inch loaf pan by greasing it with butter and dusting it with flour to prevent sticking.

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2. Sift dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.

3. Cream butter and zest: Using an electric mixer fitted with the paddle attachment, beat together the unsalted butter and lemon zest until light and smooth, about 1 minute.

4. Incorporate wet ingredients: Add in the granulated sugar, eggs, ground coriander, and ground mace. Beat the mixture until smooth and creamy.

5. Add milk: Pour in half of the milk and continue beating until well combined.

6. Incorporate dry ingredients: Gradually add the sifted flour mixture to the wet ingredients in two batches, beating until just blended. Scrape down the sides of the bowl as needed to ensure even mixing.

7. Finish batter: Pour in the remaining milk and mix until just blended, being careful not to overmix.

8. Fold in caraway seeds: Gently fold in the caraway seeds using a rubber spatula until evenly distributed throughout the batter.

9. Transfer to pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.

10. Bake: Place the pan in the preheated oven and bake for 60-65 minutes, or until a tester inserted into the middle of the loaf comes out clean.

11. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

12. Storage: Once cooled, the cake can be wrapped well and stored at room temperature for up to 3 days.

13. Serve: To enjoy, cut the cake into thick slices using a serrated knife. The tender texture and lemony flavor will delight your taste buds!

Nutritional Information (per serving):

• Calories: 2826.7
• Fat: 112.1g
  • Saturated Fat: 65.4g
• Cholesterol: 685.1mg
• Sodium: 2124.2mg
• Carbohydrates: 416.1g
  • Fiber: 12.9g
  • Sugar: 212g
• Protein: 47.7g

Tips:

• For added freshness, use freshly grated lemon zest.
• Ensure all ingredients are at room temperature before mixing for best results.
• Be careful not to overmix the batter, as this can result in a dense cake.
• Serve slices of Mean Chef’s Lemon Tea Cake with a dollop of Mean’s Lemon Curd for an extra burst of citrus flavor.

Conclusion:

Mean Chef’s Lemon Tea Cake is a timeless classic that embodies the perfect balance of tangy lemon and subtle sweetness. With simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your baking repertoire. Enjoy it as a delightful dessert or a satisfying snack any time of the day!