Starbucks Copycat Lemon Tea Cakes

November 17, 2022Teresa Ambra

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.

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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.

Mix again.

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.

Add half-and-half.

Whisk ingredients until smooth.

Drizzle icing over top of Tea Cakes or cover the Tea Cakes with icing – your choice.

Serve!

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

Teresa Ambra

Starbucks Copycat Lemon Tea Cakes is a heavenly recipe. These delicious Tea Cakes are made from a Starbucks Copycat Recipe for their Lemon Loaf. The lemon just pops in flavor and the icing is drool-worthy. Made in individual bundt pans, these Tea Cakes are terrific for a weekend, company or holiday breakfast like Thanksgiving, Christmas or NewYearsDay. Your family is sure to love them and want more!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25

Cook Time 17

Total Time 42

Course Breads, Rolls and Muffins, Breakfast, Cakes and Cheesecakes

Cuisine American

Servings

Calories 357 kcal

Equipment

3 mixing bowls
1 whisk
1 electric mixer
1 20-tin miniature bundt pan
measuring spoons
measuring cups
1 wooden spoon

Ingredients

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 or use coconut oil or avocado 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

LEMON ICING:

1 1/2 cups powdered sugar or as needed
1 tbsp. lemon juice
2 tbsp. half-and-half or as needed for correct consistency

Instructions

LEMON TEA CAKES:

Preheat oven to 350 degrees.
Grease and flour very generously, 10 miniature 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.

LEMON ICING:

Whisk ingredients until combined.
Drizzle over individual Tea Cakes in amount desired.

Notes

NOTE: This recipe can also be prepared in a 9×5” bread loaf pan. Bake at 350 for approximately 50 minutes, until a bamboo stick or knife inserted all the way to the bottom comes out clean. Ice as listed above.

NOTE: Don’t leave out the lemon extract. If you want a taste and consistency like Starbucks, this ingredient is necessary and what makes it great.

NOTE: If you want to make a full 20-tin pan of miniature bundt cakes, you will need to double this recipe.

NOTE: Watch your oven! You may have to take these out earlier if you have a hot oven.

NOTE: If you want enough icing to completely coat the Tea Cakes, you will need to double or triple the icing ingredients.

NOTE: I purchased the miniature 20-tin Bundt pans at Jo-Ann’s Fabric and Crafts.

Recipe adapted from Yellow Bliss Road.

Nutrition

Calories: 357kcalCarbohydrates: 54gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 76mgSodium: 198mgPotassium: 69mgFiber: 1gSugar: 38gVitamin A: 306IUVitamin C: 4mgCalcium: 59mgIron: 1mg

Keyword food, lemon bread, lemon cake, lemon tea cakes, recipe, starbucks, starbucks copycat lemon loaf, starbucks copycat lemon tea cakes, starbucks copycat recipe, tea cakes

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