Lemon Tea Infused Sheet Cake With A Black Current Glaze

Lemon Tea Infused Sheet Cake With A Black Current Glaze

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Lemon Tea Infused Sheet Cake with Black Currant Glaze: A Zesty Delight

Indulge in the vibrant flavors of our Lemon Tea Infused Sheet Cake, a delightful treat that perfectly balances sweet and tart. This isn’t your average sheet cake; it’s an experience. We start with a light and airy cake base, infused with the refreshing essence of real lemon tea. The subtle bitterness of the tea complements the bright citrus notes, creating a harmonious and sophisticated flavor profile.

The magic lies in the infusion process. We carefully steep a blend of high-quality black tea and zesty lemon peel to create a potent elixir. This elixir is then incorporated into the cake batter, ensuring that every bite is bursting with refreshing flavor. The result is a moist and tender cake with a delicate crumb, perfect for any occasion.

But the real star of the show is our Black Currant Glaze. This glossy, deep purple glaze adds a touch of elegance and intensifies the fruity notes of the cake. Made with real black currant preserves and a hint of lemon juice, the glaze provides a beautiful contrast to the bright yellow cake, both visually and in terms of flavor. Its tartness cuts through the sweetness of the cake, creating a perfectly balanced dessert that will tantalize your taste buds.

Our Lemon Tea Infused Sheet Cake with Black Currant Glaze is the perfect dessert for afternoon tea, a birthday celebration, or simply a sweet treat to brighten your day. It’s easy to serve, pleasing to the eye, and a guaranteed crowd-pleaser. Experience the unique blend of flavors and textures in every slice. Order yours today and discover your new favorite cake!

Ingredients

12⁄3 cups cake flour1⁄4 cup corn flour1⁄4 teaspoon salt11⁄2 teaspoon baking powder1⁄2 teaspoon baking soda3⁄4 cup plain greek yoghurt1⁄4 Cup freshly squeezed lemon juice1 tea bag lemon flavoured @tetleyteasa1 teaspoon vanilla essence11⁄4 cup sugarzest from 3 large lemons3⁄4 cup softened unsalted butter3 eggs

Black Current Glaze

2 cups icing sugar4 tablespoons fresh lemon juiceFew drops black current essence (optional)

Instructions

In a bowl, sift together the cake flour, corn flour, salt, baking powder, and baking soda. Mix well and set aside.In a small bowl, add the freshly squeezed lemon juice and Tetley lemon tea bag, mix and let steep for 5 minutes, and remove the tea bag squeezing out all the tea flavours, Add this tea infused lemon juice to a jug along with yoghurt and vanilla essence, whisk together, and set it aside.In a bowl of a stand mixer, whisk together the lemon zest and sugar on low speed until nice and aromatic. Add in the softened butter and beat until light and pale in colour. Add in the eggs one at a time, beating well after each addition. Beat until well incorporated. Now add the flour mixture and the yoghurt mixture in 3 parts, alternating between the two. Mix on a very low speed. Mix until the batter is nice, smooth, and thick. Do not over mix. You may do this step by hand with a rubber spatula, too.Pour the batter into the prepared cake tray. Bake in a preheated oven at 170C until 15-46 minutes or until a skewer comes out clean. Pour the icing over the cake while the cake is still hot. Let it set and cool completely before serving. Decorate with fresh berries, lemon slices, and a sprig of mint. Enjoy.