Chai Infused Lemon Cake Wednesday, January 22 2014 1 Comment
If you love the taste of lemons, a buttery lemon cake can’t be beat. The addition of Organic Spicy Ginger Chai Tea makes this cake irresistible.
Tea Infused Butter:
3 tablespoons Spicy Ginger Chai Tea
1 stick Butter
Melt butter in a small saucepan and add the tea. Let simmer for 2-3 minutes on medium heat stirring constantly. Strain the butter into a bowl and let cool.
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted organic tea infused butter, softened*
1 1/2 cups granulated sugar
2 tablespoons organic lemon peel
1 cup buttermilk
1/4 cup organic poppy seeds
2 tablespoons lemon juice
Preheat oven to 325 degrees.Grease and flour a 12-cup Bundt pan or 10 x 4” loaf pan.
Stir together flour, baking soda, and salt.Beat together butter, sugar, and lemon rind using an electric mixer on medium until light and fluffy.Add eggs one at a time, beating well after each addition. Alternate adding flour mixture and buttermilk until well blended.
Stir in poppy seeds and lemon juice. Spread into prepared pan. Bake for 50-55 minutes or use a small wooden pick to insert into the center to see if it comes out clean. Cool to room temperature.