Lemon Tea Cake With Crispy Toppings and Cream Cheese Filling

 

Lemon Tea Cake

 

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As I’m not really a coffee kind of girl, this is not a coffee cake but a tea cake! It goes so well together with the hot tea and a comfortable blanket. It’s not really a heavy cake, but super moist and ultra delicious. The different layers provide an interesting texture and they balance each other off, with a crunchy top, smooth greek yoghurt filling and a moist lemon cake. Mmmm.

 

Lemon Tea Cake

 

So, I was supposed to make the greek yoghurt filling with cream cheese as I thought I had one in the fridge. But no, I did not. So, I improvised. I started making greek yoghurt cream cheese using a mesh strainer and a coffee filter. However, that takes at least 12 hours and I wanted to eat the cake NOW. So I decided that regular greek yoghurt had to be just as good.

And it was.

 

Lemon Tea Cake

 

This recipe is adapted from Lovely Little Kitchen, though not many alterations were made as it was my first time making it. The next time I’ll try with a mixture of cream cheese and greek yoghurt! Alrighty then, lets begin. We will start with the greek yoghurt layer, just combining all the ingredients together. You want it smooth and creamy, then set aside.

 

Lemon Tea Cake

 

Next we’ll make the cake batter; in a medium bowl whisk together the dry cake ingredients and set aside. In another bowl and using an electric mixer, mix together the oil and sugar, then add in the egg, and mix well. Add in the greek yoghurt, lemon juice and zest. Mix on medium speed until smooth and creamy. The smell of lemon is just so yummy. Gradually add in the flour mixture and mix on low speed, try not to over mix this.

Pour the batter into a prepared baking dish (around 20cm x 15cm or an 8in x 8in). Then you’ll add in the cream cheese filling, be careful as to not mix the cake batter into the filling. Just use a spatula and carefully spread the filling almost until the edges, but not quite.

 

Lemon Tea Cake

 

Then you can make the crumb topping. Mix all the ingredients in a small bowl, and using a fork mix it up until you have pea sized bits of crumbs. Add in more butter until all the flour has been incorporated. Pour the crumbs over the cake.

 

Bake the cake at 176C (350F) for around 45 minutes, but begin checking at around 35-40. In my experience, I need more time in my oven than many others. Mine could have used two more minutes, but it was delicious at 45 minutes as well!

 

Lemon Tea Cake

 

My dad loved this cake so much he has requested this for his birthday. And he thought he didn’t even like lemon tea cakes! You’ve been warned.

If you decide to give this delicious cake a go, please tell me how you did. Either comment in the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 


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Print Recipe
Lemon Tea Cake Yum
A light cake that is super moist and ultra delicious. The different layers provide an interesting texture and they balance each other off, with a crunchy top, smooth greek yoghurt filling and a moist lemon cake. Mmmm.
Lemon Tea Cake
Course Sweets
Prep Time 10 minutes
Cook Time 45 minutes
Servings
pieces
Ingredients
Greek Yoghurt Layer
Lemon Cake
Crumb Topping
Course Sweets
Prep Time 10 minutes
Cook Time 45 minutes
Servings
pieces
Ingredients
Greek Yoghurt Layer
Lemon Cake
Crumb Topping
Lemon Tea Cake
Instructions
  1. Preheat oven to 175C (350F) and prepare a small baking dish (around 8in x 8in or 20cm x 15cm) with parchment paper. Leave some extra paper out on the sides to make it easier to pull the cake out of the pan.
  2. Combine all the greek yoghurt layer-ingredients together. You want it smooth and creamy, then set aside.
  3. For the cake batter; in a medium bowl whisk together the dry cake ingredients and set aside. In another bowl and using an electric mixer, mix together the oil and sugar, then add in the egg. Mix well.
  4. Add greek yoghurt, lemon juice and zest. Mix on medium speed until smooth and creamy. Gradually add in the flour mixture and mix on low speed, try not to over mix this.
  5. Pour the cake batter into the baking dish. Then you'll add in the cream cheese filling, be careful as to not mix the cake batter into the filling. Just use a spatula and carefully spread the filling almost until the edges, but not quite.
  6. For the crumb topping: Mix all the ingredients in a small bowl, and using a fork mix it up until you have pea sized bits of crumbs. Add in more butter until all the flour has been incorporated. Pour the crumbs over the cake.
  7. Bake the cake at 176C (350F) for around 45 minutes, but begin checking at around 35-40. In my experience, I need more time in my oven than many others.
  8. Enjoy!
Recipe Notes

Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!
Author: Stine Mari from Ginger with Spice
Recipe adapted from: Lovely Little Kitchen

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