Lemon Cardamom Tea Cake Recipe
Lemon is, without a doubt, one of the most versatile and lovely of dessert ingredients. Refreshing, light, and elegant, it pairs well with a wide range of other sweet flavors.
In this particular recipe, lemon forms the centerpiece of a pleasantly light and beautiful tea cake, one that is also enriched and elevated by chocolate chips, cardamom, vanilla, and the slightest hint of rose. The cake is easy to make, and yet it achieves a wonderful balance between being both rich and heavy and simultaneously light and sweet. As the name implies, the cake goes excellently with tea, or with a range of other beverages.
I have adapted this recipe from The Georgian Feast, a Georgian cookbook that includes quite a few pleasant dishes.
- 1 stick (8 tablespoons) butter
- 1 1/2 cups confectioner's sugar
- 2 cups flour
- 1/2 cup sugar
- 1/2 cup plain yogurt
- 1 teaspoon vanilla
- 1 tablespoon rose aroma
- 2 eggs
- 2 lemons, juice and zest
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- Cream together the butter with the confectioner's sugar in a large bowl.
- In a separate, smaller bowl, beat together the eggs and the yogurt. Blend in the confectioner's sugar and butter mixture.
- Add in the flour, vanilla extract, baking soda, salt, 1/2 cup sugar, zest and juice of lemons, and rose aroma. Mix together with a mixer. Fold in the chocolate chips.
- Pour the batter into a 9-inch (or so) pie dish, which has been coated with non-stick spray. If you have some leftover lemon zest, add it on top. Bake in an oven at 350 degrees F for 50 minutes. Serve with optional strawberries and sugar on top.