SCD Recipe: Glazed Lemon Tea Cake with Lemon Curd Filling

A light, moist cake with a hint of tea!

Cake Ingredients:

Makes one loaf size layer cake

1 1/2 cups almond flour
1/4 tsp salt
1 tsp fresh lemon juice
1/2 cup thick yogurt (if using less than whole milk, strain it for a little while first)
2 eggs

1/4 cup honey
1 tbsp melted butter
1 tsp pure vanilla extract
1 tbsp black tea (see instructions below for preparation of tea)

Glaze Ingredients:

1/4 cup black tea + 1 tbsp reserved for cake (see tea preparation instructions below)
1/2 cup honey
1 tsp fresh lemon juice

Filling Ingredients: 

1/2 cup fresh lemon juice
1/2 cup honey
1/4 cup melted coconut oil or butter
4 eggs

Cake Preparation:

  1. Prepare tea – steep 4 teabags black tea in 1/3 cup boiling water for 20 minutes
  2. Preheat oven to 375 degrees
  3. Line bottom of 8″ x 8″ cake pan with parchment paper
  4. Combine all cake ingredients in large bowl
  5. Beat at medium speed for 3 – 4 minutes until batter is smooth
  6. Pour into prepared cake pan
  7. Bake for 25 – 30 minutes until toothpick inserted in center comes out clean
  8. Cool on wire rack for 30 minutes before cutting
Glaze Preparation:
 
  1. Place 1/4 cup tea, honey, and 1 tsp lemon juice in a small saucepan
  2. Cook over medium heat, stirring frequently, until mixture boils
  3. Set mixture aside and allow to cool
Filling Preparation:
 
  1. Place all filling ingredients in mixing bowl
  2. Beat at high speed for 4 – 5 minutes
  3. Pour into small saucepan
  4. Cook over medium-low heat for 20 – 30 minutes (or longer), stirring constantly until mixture thickens (this takes some patience, but it will thicken – probably around the time you are just about to give up!)
  5. Note: this will make more than you need for this small cake, but you won’t mind having some left over lemon curd!
Cake Assembly:
 
  1. When cake is cooled, place it on a plate and cut it in half
  2. Spread some lemon curd over one half so it make a nice thick layer
  3. Top with second half of cake
  4. Using a pastry brush, spread glaze over top and sides of cake
  5. Refrigerate cake before serving, and any left overs
  6. If desired top with thick yogurt that has been flavored with some honey and vanilla (you could also add some of the left over lemon curd to the top
Variation: If you want to make a larger cake double the cake recipe and pour into two round layer pans – you will still have enough lemon curd filling and glaze. You will probably need to increase the cooking time by about 5 minutes.

This recipe being shared on Slightly Indulgent Tuesday

Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

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