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

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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 9x5” 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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