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Lemon Tea Cakes

Lemon Tea Cakes

Lemon Tea Cakes Lemon Tea Cakes

I’ve made lemon tea cakes two weekends in a row; so basically every Sunday in this New Year. I like them; they’re easy to whip up and goes splendidly with coffee or tea. It’s also given me a reason to go back to journaling.
I’ve kept diaries for as long as I can remember, but then a few years ago I stopped. I guess I was too busy or something. Last year, without meaning to, I started journaling again when I got a Traveler’s Notebook for Christmas.

Going back to writing felt familiar and comforting, so I took the concept further and built a few rituals around my journaling. I do Morning Pages on weekday mornings, and on weekends I usually bake something special, have a leisurely breakfast and take my time to pour out my heart on paper; it really is therapeutic.

Lemon Tea Cakes

Lemon Tea Cakes Lemon Tea Cakes

Lemon Tea Cakes

I love citrusy cakes and quick breads in winter. It brings a little brightness to the cold months. This is more of a quick bread, there’s no creaming of butter required and it’s not too sweet. Instead, it uses coconut oil, which adds a subtle nuttiness to the overall essence of the cake. It’s delicate, truly cake-like and fragrant from the combination of lemon, vanilla and cardamom.

The ingredients are few and simple, nothing too elaborate for a weekend morning – it’s modest and special, and keeps well if you wanted to save some for the work week. The lemon flavour isn’t overpowering, it shines through bringing just the right punch. I don’t know if we’ll make these cakes again this weekend, I have some beer and leftover chocolate that is just begging to get together in some rich decadent experiment – we shall see…

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Lemon Tea Cakes Lemon Tea Cakes

Lemon Tea Cakes
A wonderfully citrusy cake – great for breakfast or afternoon tea
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INGREDIENTS
  1. 1 3/4 cup all-purpose flour
  2. 1 1/2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 1/4 teaspoon ground cardamom
  5. 3/4 cup sugar
  6. 1/2 teaspoon salt
  7. 1 cup almond milk (or some other non-dairy milk)
  8. 1/2 cup coconut oil, melted and cooled
  9. 2 tablespoons lemon juice
  10. 1 tablespoon lemon zest
  11. 1 teaspoon pure lemon extract, optional
DIRECTIONS
  1. Preheat oven to 350 degrees F. grease a cakelet or muffin pan
  2. Sift flour, baking powder, baking soda and cardamom in a large bowl
  3. Add sugar and salt, and mix together to combine
  4. In a small mixing bowl, whisk almond milk, coconut oil, lemon juice, zest and extract together
  5. Make a well in the center of the flour mix and pour in the almond milk mixture
  6. Stir well to combine but do not overmix
  7. Spoon the batter into the prepared cakelet or muffin pan to about 3/4th full each
  8. Place in oven and bake for 18 – 25 minutes until tops are lightly golden and a toothpick inserted in the center just comes out clean
  9. Allow cakes to cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely
  10. Enjoy!
the Whinery by Elsa Brobbey https://elsbro.com/blog/

Lemon Tea Cakes

Lemon Tea Cakes

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  • I agree your lemon tea cakes, which is simple, beautiful and (looks) delicious, will go so well with journaling. I love that you write, and I think you kind of inspire me to do the same. 🙂
    You have such an old soul I truly admire, Elsa.

    • It’s funny because I think the same of you, a wildly creative old soul. 🙂 You should totally try journaling, it clears and calms the mind!