Eggless Lemon Tea Cake made with Twinings lemon-flavoured tea and baked in the teabag box itself for some extra fun. 😀
This is a moist, flavourful Lemon Cake, perfect for tea-break, or grab a slice anytime if you feel a little hungry. It’s an easy to do recipe, let me know about your experience if you’re trying it in your kitchen. 🙂
Eggless Lemon Tea Cake
Made with aromatic tea powder it's a moist, flavourful Eggless Lemon Tea Cake, perfect for tea-break, or have a slice anytime to kill small hunger pangs.
Ingredients
- ¾ Cup- All-purpose flour/Maida
- Juice of 1 lemon
- 2/3 cup + 2 tbsp- White Powdered Sugar/ Caster Sugar
- ¼ cup- Vegetable Oil
- ½ cup- Yogurt
- ½ tsp- Baking powder
- 1- Twinings lemon-flavored teabag
- 1/8 tsp- Baking soda
- ¾ tsp- Vanilla extract
- A pinch- Salt
Instructions
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Before I start all the ingredients were at room temperature.
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Preheat oven to 180 degrees C. If you don’t want to bake the cake in a teabag box prepare a 6” loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
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Empty the teabag and grind to a fine powder by using your mortar-pestle, keep aside.
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Shift flour and baking powder in a bowl.
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Now mix tea powder, salt, and sugar into this, keep aside.
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In another bowl mix yogurt, baking soda, lemon juice, and oil.
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Now add the yogurt mixture to the dry ingredients and whisk until a lump-free batter forms.
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Pour the batter into the prepared cake pan.
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Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles. Bake for 25 minutes. Insert a wooden skewer in the middle of the cake. The cake is ready if the skewer comes out clean. If not, bake for some more time, and then check again.
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Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until cools completely.
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When cooled, slice, serve, and enjoy!
Recipe Notes
- I’ve made this cake eggless but it can be baked with an egg as well. Replace the yogurt in the recipe with 1 egg and bake the cake.
- The recipe can be doubled as per your requirement.
Hi chandrima, I just baked this cake. Had bookmarked this recipe for a long time but somehow couldn’t bake it earlier. I have to say fabulous recipe ! I have had delicious cake. But this one had the element of surprise as well. I thought it would have the tangy lemony flavour that is typical of a lemon cake. But the burst of flavour that u get when it melts into your mouth is amazing ! Beautiful recipe. Turned out really well. I am going to experiment with other flavours of tea next 🙂 Take care and thanks for posting this here !
Glad to know Pooja that you liked it, Thanks for the feedback…Cheers! 🙂
Hi Chandrima,
Very nice recipe. I will try to bake it for my sister’s birthday. I wanted to ask, have you taken out the lemon tea from paper bag and grounded it or you are talking about ice tea? Also, what kind of icing will go with it?
Hi Poulomi thank you! 🙂 No, not ice tea; you need to tear the tea bag and then take out the tea. For icing, in a small bowl whisk 80 g icing sugar with juices of 2 lemons.Whisk until a smooth lump free pourable glaze forms, pour this on top of the cake before serving. The glaze should be in pourable consistency; adjust the lemon juice accordingly, add more if needed.
Hi,
Thanks fr the recipe…couple of questions…what’s d size of tin u used?….i can use biscuit tin for baking? …Also can I Use lemon ice tea powder instead of d tea bag?
It would be helpful if you can suggest…TIA 🙂
Hi Romita! You can bake them as cupcakes, as I’ve mentioned at the bottom of this post. Otherwise, use a 6” round cake pan or loaf pan. I would suggest not to use lemon ice tea powder as it may have some unknown properties in it, and they can affect texture of the cake. You can use biscuit tin for baking, line that tin with baking paper before pouring the batter. Hope this helps.
Hi Chandrima, I have been wanting to bake this for ever since I saw this recipe. I baked it in a loaf pan for about 45 mins. After about 30 mins I checked if it was done and the knife came out clean, so I kept it out for cooling. But when I remove it from the pan and tried cutting it the centre was kind of moist. I am not sure if the timing was the problem or what. Maybe I am just impatient because I did not let it cool completely. It tasted very yummy though. Can you please guide me with the timing.
Hi Rhea,
Happy to know that you tried the recipe. As you’ve said that the cake was not cooled fully, I think that might be a reason and always check for the doneness by inserting knife/toothpick at the middle of a cake. Be patient with the cooling part, as a cake keep cooking from the inside during it’s cooling, the texture improves by that time. Hope it will help you in your next baking endeavours. 🙂
Hi chandrima,
Am very interested to make this recipe but I don’t have tea powder. Will the recipe work without the tea powder.
With the lockdown we may not have all ingredients so if you could alternatives or mark optional ingredients that would be helpful.
Looking forward to baking the cake 😀
Hi, Tea powder adds the maximum flavour here. If you don’t have tea powder add lemon zest from one lemon and proceed with further steps.