Tender Irish Tea Cake Lemon Glazed Recipes

Steps:

• 1. Preheat oven to 325 degree F. Spray the bottom of a 9 inch bread pan with non stick cooking spray. Set aside.
• 2. Cream the butter, sugar and vanilla together on medium speed with a mixer.
• 3. Add eggs one at a time making sure that each is completely incorporated before adding the next.
• 4. Mix in the cream cheese until well blended.
• 5. In a medium bowl, sift together the flour, baking powder and salt.
• 6. Take 1/4 cup of the flour mixture and mix in with the raisins to completely coat them.
• 7. Add a small amount of the flour mixture into the batter and alternate with the buttermilk until both are incorporated.
• 8. Mix the raisins into the batter with a spatula.
• 9. Pour the batter into the sprayed bread pan and place into the preheated oven. Bake between 1 hour 10 minutes - 1 hour 30 minutes, depending how fast your oven bakes. Mine was done in 1 hour 10 minutes. Or until, pick comes out clean.
• 10. While the cake is baking, combine the lemon juice with the powdered sugar to make a glaze.
• 11. Remove the cake from the oven and allow it to rest for 10 minutes. Then remove the cake from the pan and transfer it to a wire rack to cool completely.
• 12. When the cake is still warm, glaze the top with the lemon juice glaze and allow it to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
• In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.

Steps:

• Heat the oven to 350 degrees. Lightly grease a 4-by-9-inch loaf pan (see Tip) with nonstick cooking spray or butter, and line it with parchment, leaving some overhang on both of the longer sides so you're able to easily lift the cake out after baking.
• Whisk the flour, baking powder, salt and turmeric in a large bowl.
• Grate 2 tablespoons zest from 1 lemon into a medium bowl. Halve the zested lemon and squeeze 2 tablespoons juice into a small bowl. Cut half the remaining whole lemon into thin rounds, discarding seeds (save the other half for another use).
• Add 1 cup sugar to the lemon zest in the medium bowl; rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the sour cream, eggs and the 2 tablespoons lemon juice until well blended.
• Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 tablespoons sugar.
• Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the center comes out clean, 50 to 60 minutes. (If the lemons are getting too dark, lay a piece of foil on top to prevent burning.) Let cool before slicing. (Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.) Serve with whipped cream, if desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.
• Combine white sugar, butter, and cream cheese in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour; beat until batter is just moistened.
• Pour batter into muffin tins, filling each cup 2/3 full.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for 5 minutes. Transfer to wire racks to cool completely, about 10 minutes.
• Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.
• Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.

Steps:

• Preheat oven to 350 degrees F.
• Place currants and 1/4 cup of flour in a small bowl and mix well to cover currants. Set aside.
• Grease and dust a 9 inch loaf pan and cut out a piece of parchment paper to fit the bottom, line and set aside.
• In a large mixing bowl on medium speed cream butter, sugar and vanilla until light and fluffy.
• Blend in eggs, then blend in cream cheese.
• Mix or sift together the flour, baking powder and salt.
• Add a small amount of flour into butter mixture and blend well, then a small amount of buttermilk, then flour and repeat until both are well incorporated.
• Stir in the currants and remaining flour, mix well and spoon into prepared loaf pan.
• Bake for 1 hour and 30 minutes or until a toothpick stuck into the middle comes out clean.
• Remove and let stand in the pan for 10 minutes.
• The top will crack.
• Free up sides with a knife and invert onto a cooling rack.
• While still warm but not hot glaze cake and allow glaze to drip down sides.
• Cool to room temp and serve.
• Irish Whiskey laced whipped cream would be a nice touch.
• For the glaze just whisk together the powdered sugar and lemon juice.

Steps:

• Preheat oven to 350 degrees. Coat a loaf pan with nonstick cooking spray.
• To make batter:.
• Beat sugar, oil, eggs, lemon juice and zest with an electric mixer for about 1 to 2 minutes, or until pale and thick.
• Gradually pour in buttermilk, and beat until smooth.
• Combine flour, baking powder and salt in a separate bowl.
• Stir flour mixture into egg mixture with a wooden spoon.
• Pour the batter into prepared loaf pans.
• Bake 1 hour and 15 minutes, or until a toothpick inverted in the center comes out clean.
• To make glaze:.
• Warm lemon juice, honey and sugar in small saucepan over low heat until sugar dissolves.
• Pierce top of hot cake all over with wooden skewer or toothpick.
• Generously brush honey glaze over bread so it seeps into holes.
• Cool 20 minutes in pan. Unmold, and cool on wire rack before wrapping in plastic wrap to store.

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.