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lemony tea cake recipe

Written on Sunday, November 20, 2016 | 2:45:00 PM

makes: 12 servings (1 wedge each)

prep: 40 minutes    stand: 30 minutes    bake: 18 minutes    cool: 10 minutes

Ingredients : 
- 3 eggs
- 1½ cups flour
- 2 tablespoons poppy seeds
- 1½ teaspoons baking powder
- ¾ cup fat-free milk
- 2 individual-size bags green tea
- 3 tablespoons butter, cut up
- 2 tablespoons honey
- 1 tablespoon finely shredded lemon peel
- 1 teaspoon vanilla
- ¾ cup sugar*
- ¼ cup pomegranate seeds
- 2 teaspoons finely shredded lemon peel
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 5- to 6-ounce carton plain fat-free Greek yogurt
- 1 cup frozen light whipped dessert topping, thawed
- ¼ cup pomegranate seeds

Preparation Method :
1) Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8-inch round cake pans; set pans aside. In a bowl combine flour, poppy seeds, baking powder, and ¼ teaspoon salt; set aside.

2) Preheat oven to 350°F. In a small saucepan bring milk just to boiling; remove from heat. Add tea bags. Cover; let steep for 4 minutes. Remove and discard tea bags, pressing out any liquid from the bags. Add butter, 2 tablespoons honey, 1 tablespoon lemon peel, and the vanilla to the hot milk mixture and stir until well combined. Set aside.

3) In a large mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined. Add milk mixture and beat until combined. Pour batter evenly into the prepared pans.

4) Bake for 18 to 22 minutes or until a toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool on wire racks.

5) For filling, combine 2 teaspoons lemon peel, the lemon juice, and 1 tablespoon honey. Stir in yogurt until smooth. Fold in dessert topping. Cover; chill until ready to use.

6) To assemble cake, place one of the cooled cake layers on a cake plate. Spread top evenly with half of the filling. Top with second cake layer and spread top with remaining filling. Sprinkle with pomegranate seeds.

*sugar substitutes: Choose from Splenda Blend for Baking or Sun Crystals Sugar Blend for Baking. Follow package directions to use product amount equivalent to ¾ cup sugar.


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