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Lemon honey tea cake

Lemon honey tea cake

Happy Monday everyone! To brighten your day I have a sunny, citrusy treat for you – perfect for this cloudy, snowy January week we have in store…

I had a really nice weekend and am feeling recharged this morning (also due to several cups of coffee I’m sure…). On Saturday I did a couple of outfit shoots and we had perfect weather for it, for once. No frozen fingers or extreme wind to mess up my hair (but it still manages to be messy enough on it’s own… lol). I’m really hoping we don’t go back down to the -20 temps we had been experiencing the past couple of months. I can’t take it anymore! I don’t mind snow (in fact I quite like it), but when it’s that cold and you can’t even walk to the park it starts to get a bit demoralizing after a while. On Saturday night Emmylou went for a sleepover at her Aunt’s, so Zach and I had a date night for the first time in FOREVER. We have all of these restaurants we have been wanting to try, but NONE of them had reservations available, so naturally we settled on sushi and gelato. And we managed to be in bed by ten. So wild… I know.

On Sunday I decided to once again attempt to perfect my lemon tea cake recipe that I’ve been working on. It was cloudy and snowy, so I figured it would be the perfect day to bake something light and sweet and lemony to have for an afternoon treat. I had been struggling to get the right flavour the past couple of times I made it because I didn’t want it to be too sweet, so I was playing around with using honey and/or applesauce as a sweetener. When this one started to cook I could just tell by how it was looking that I potentially had a winner. It rose beautifully in the oven and the colour and texture looked perfect. I excitedly whipped up a honey sweetened lemon curd (I used this recipe, but I upped the lemon zest to about 2 tablespoons, and I didn’t strain it) and set it in the fridge to chill while the tea cake finished baking. I cooked mine for 65 minutes, but I would check it at 60 just in case.

After letting it cool for about ten minutes in the pan, I lifted it out and let it cool a bit longer before slicing it up. The stand out flavours are lemon, olive oil and honey, which is exactly what I wanted so I am super pleased. I always feel better about giving Emmylou treats sweetened with honey over refined sugar when I can. It’s a bit healthier and then we can save the sugary stuff for special occasions (I’m looking at you Valentines Day…).

Today is another cloudy, snowy day so I’m definitely looking forward to a slice later to brighten things up :).

Lemon honey tea cake

Lemon honey tea cake

Lemon honey tea cake

*Lemon curd*

Lemon honey tea cake

Lemon honey tea cake

Lemon honey tea cake

Lemon honey tea cake

Lemon honey tea cake

A tangy, lightly sweetened tea cake guaranteed to bring a little sunshine to your day!
Lemon honey tea cake
Servings 1 loaf
Prep Time 20 minutes
Cook Time 60 minutes

Ingredients

Instructions

  1. Preheat oven to 350°F. Grease a bread pan with a tiny bit of olive oil and set aside.
  2. In a large bowl whisk eggs lightly. Add applesauce, olive oil, honey, vanilla, lemon juice and zest and whisk until combined. Add remaining ingredients and whisk until no lumps remain, being careful to not over whisk.
  3. Pour the batter into the bread pan and bake for 60-65 minutes on second to bottom rack, until a toothpick comes out clean. Cool for 10 minutes; remove from pan and let cool completely.
  4. Serve with honey sweetened lemon curd. See blog post for a link to the recipe I used, with great results.
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2 Comments

  • Reply Lauren

    This sounds delicious! I think I’ll make this over the weekend to combat the cold weather. I love lemon everything!

    January 27, 2017 at 4:07 pm
    • Reply Wanderlust & Bee

      Me to!! Lemon is the best. Well besides chocolate… haha. I hope you like it!

      January 27, 2017 at 5:27 pm

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