If you love tea, and you love cake, you will definitely love this black tea lemon cake. It comes together so fast, and no mixer is required. Just mix the liquid into the dry and it is ready to bake. You can substitute the sour cream with yogurt if you prefer, but either way this bright lemony cake will turn out delicious!
Black Tea Lemon Cake
184 grams sour cream
57 grams lemon juice
zest of 2 medium lemons
226 grams unsalted butter, melted
2 medium eggs
225 grams granulated sugar
1 teaspoon salt
2-3 tablespoons of loose black tea (depending on how strong you would like the tea flavor)
Preheat oven to 350 degrees F. Butter and flour 1 loaf pan. Set aside
In a large bowl, combine all the dry ingredients. Stir in the sour cream, lemon juice, butter, eggs, and zest. Mix together just until combined. Pour into prepared loaf pan and bake for 60-80 minutes or until a skewer comes out clean. If the cake looks like it is getting dark on top but still raw in the center, cover with foil and continue to bake until done.
Unmold cake from the loaf pan onto a cooling rack. Once cool, drizzle with lemon glaze.
