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:

Prepare tea – steep 4 teabags black tea in 1/3 cup boiling water for 20 minutes
Preheat oven to 375 degrees
Line bottom of 8″ x 8″ cake pan with parchment paper
Combine all cake ingredients in large bowl
Beat at medium speed for 3 – 4 minutes until batter is smooth
Pour into prepared cake pan
Bake for 25 – 30 minutes until toothpick inserted in center comes out clean
Cool on wire rack for 30 minutes before cutting

Glaze Preparation:

Place 1/4 cup tea, honey, and 1 tsp lemon juice in a small saucepan
Cook over medium heat, stirring frequently, until mixture boils
Set mixture aside and allow to cool

Filling Preparation:

Place all filling ingredients in mixing bowl
Beat at high speed for 4 – 5 minutes
Pour into small saucepan
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!)
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:

When cake is cooled, place it on a plate and cut it in half
Spread some lemon curd over one half so it make a nice thick layer
Top with second half of cake
Using a pastry brush, spread glaze over top and sides of cake
Refrigerate cake before serving, and any left overs
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

Author
Recent Posts

Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.