I love it when I'm in the mood to bake something and I have all the ingredients necessary. Of course other times, I look at my available ingredients and scan my recipes to see what will work. This little lemon tea cake comes from a family recipe book I was given so I don't know the original orgins of the recipe. It's a light fluffy little cake and would be just as good with a lemon glaze or served with fresh fruit. I've included the sauce from the recipe. I left out the nutmeg, cinnamon and wine, going with a lighter fruity compote.
Cake:
½ cup unsalted butter-room temp.
1 cup sugar
3 large eggs
2 tablespoons grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon vanilla
1 ½ cups sifted cake flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sour cream
Preheat oven to 325-degrees. Spray 8-inch square glass baking dish with nonstick spray and dust with flour. Beat butter and sugar in large bowl until fluffy. Beat in eggs, 1 at a time. Beat in grated lemon peel, lemon juice and vanilla. Sift cake flour, baking powder, baking soda and salt into medium bowl. Mix dry ingredients into butter mixture alternately with sour cream.
Bake about 45 minutes. Cool cake on rack 10 minutes. Cut around sides of cake, turn out onto rack; turn cake over. Cool.
Sauce:
½ cup water,
½ cup dry red wine
1 ½ tablespoons corn starch
¼ teaspoon ground cinnamon
½ cup sugar
3 tablespoons fresh lemon juice
1 cup fresh or frozen blueberries
1/8 teaspoon ground nutmeg
Stir water, wine, cornstarch, and lemon juice in medium saucepan over medium heat until cornstarch dissolves and mixture boils. Add blueberries. Boil until sauce thickens enough to coat the back of a spoon, about 5 minutes. Cool 10 minutes. Stir in spices. Cool.
Cut cake into triangles; arrange on plate, spoon sauce over top.
Enjoy!
I REALLY LOVE THIS CUTE LITTLE CAKE RECIPE . I CANT WAIT TO MAKE ONE !!!!! i love the blueberry sauce recipe. really nice .
Posted by: LAUREN DILLON | 01/19/2014 at 11:04 AM