Starbucks Copycat Lemon Tea Cakes
Starbucks Copycat Lemon Tea Cakes are simply breathtaking! While Starbucks do not actually make “Tea Cakes” they do make a fabulous “knock your socks off” Lemon Bread. So rather than baking the recipe as a bread, I decided to make them in individualized bundt cake pans for individual treats and as a precursor to my normal Christmas Cookie Extravaganza this year.
Back in August, our Grandmothers in Prayer group featured an Open House to attract new members. This group prays for our grandchildren in the local schools. One of the gals made this copycat recipe for Starbucks Copycat Lemon Loaf. It was so delightful that I thought it would be a great recipe to use to make up assorted Tea Cakes for our Christmas baking this year. Instead of cookies, I’m going to make lots and lots of tea cakes.
You can ice the whole tea cake, rather than just drizzling over top like I did. But I thought I would give this way a try instead. My purpose for making these tea cakes so early was to determine how many batches of the recipe it would take to fill the bundt pan. Two batches are just about perfect. So now when I begin my Christmas baking, I’ll know it will take about two batches of any given bread or cake recipe to fill up the 20-tin miniature bundt pan for baking.
This recipe requires lemon juice, lemon zest and lemon extract to make the flavor pop like Starbuck’s. Purchase lemon extract if you want the full lemony flavor this recipe needs. If you want to ice the whole tea cake instead of just drizzling, plan on making two to three batches of the icing for adequate coverage.
Starbucks Lemon Copycat Tea Cakes are delightful for company, weekend or holiday breakfasts. Add your latte and you’re good to go!
Starbucks Copycat Lemon Tea Cakes are excellent for holiday baking.
These little “Tea Cakes” are filled with lemony goodness.
Be sure not to overbake the Tea Cakes. You want them to be moist and fluffy.
Starbucks Copycat Lemon Tea Cakes will knock your socks off!
Here’s what I did.
I used these ingredients for the Tea Cakes.
Grease and flour 10 miniature bundt pans. (Double the recipe to make a whole pan). Set aside.
Combine unbleached flour (bleached flour toughens baked goods), baking powder, baking soda and salt. Set aside.
In a separate mixing bowl, combine granulated sugar and eggs.
Mix on medium speed of electric mixer for two minutes so the air fluffs up the batter.
Combine the melted and cooled butter and canola oil.
Add to sugar/egg mixture and mix again.
Add vanilla, lemon juice, lemon extract and lemon zest and mix again.
Add sour cream.
Add the dry ingredients in 3 separate additions, mixing well after each addition.
Make sure the mixture is thoroughly mixed.
Spoon lemon mixture into prepared miniature bundt pans.
Bake at 350 degrees for 17-20 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Allow cakes to cool completely before adding icing.
Watch your oven! You may have to take these out earlier if you have a hot oven.
I used these ingredients to make the icing.
Place powdered sugar in a mixing bowl. Add lemon juice.
Whisk ingredients until smooth.
Drizzle icing over top of Tea Cakes or cover the Tea Cakes with icing – your choice.
Starbucks Copycat Lemon Tea Cakes will have you drooling from the first bite!
The lemon extract makes these Tea Cakes just pop in flavor. Soooooo delicious!
If you enjoy lemon-flavored breads or desserts, this one is out of this world!
Here’s the recipe.
STARBUCKS COPYCAT LEMON TEA CAKES
(Recipe adapted from Yellow Bliss Road, Starbucks Copycat Lemon Loaf)
Starbucks Copycat Lemon Tea Cakes
- 3 mixing bowls
- 1 whisk
- 1 electric mixer
- 1 20-tin miniature bundt pan
- measuring spoons
- measuring cups
LEMON TEA CAKES:
- 1 1/2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
- 1/4 cup salted butter melted and cooled to room temperature (1/2 stick)`
- 1/4 cup canola oil
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp. pure vanilla extract (no imitations)
- 1 tsp. lemon extract (do not leave out of the recipe)`
- 1 tbsp. lemon zest
- 2 tbsp. lemon juice
- 1/2 cup sour cream
- 1 1/2 cups powdered sugar or as needed
- 1 tbsp. lemon juice
- 2 tbsp. half-and-half or as needed for correct consistency
LEMON TEA CAKES:
- Preheat oven to 350 degrees.
- Grease and flour very generously, 10miniature bundt pans.
- Melt butter and set aside to cool to room temperature.
- In a small mixing bowl, combine flour, baking powder, baking soda and salt.
- Set aside.
- In a medium mixing bowl, combine granulated sugar and eggs.
- Mix on medium speed for 2 minutes to allow plenty of air to fluff the batter.
- Combine melted and cooled butter and canola oil.
- Add to sugar/egg mixture and mix again.
- Add vanilla, lemon extract, lemon zest and lemon juice and mix again.
- Finally, add the sour cream and mix one more time.
- Add dry ingredients in three separate additions, mixing well after each addition.
- Spoon batter into 10 prepared miniature bundt pans.
- Bake at 350 degrees for 17-20 minutes or until a toothpick inserted in center comes out clean.
- Remove from oven.
- Allow cakes to cool completely before transferring to a wire rack.
- Prepare icing.
- Glaze individual tea cakes with the icing.
- Whisk ingredients until combined.
- Drizzle over individual Tea Cakes in amount desired.
Recipe adapted from Yellow Bliss Road.
© Can’t Stay Out of the Kitchen
These Lemon Tea Cakes are great for breakfast, lunch or dessert!
Drool, baby drool!
Starbucks Copycat Lemon Tea Cakes are the real deal.
These lovely little Tea Cakes just pop in lemony flavor. They’re absolutely outstanding!