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Brighten up these cold winter days with a yummy Lemon Chai Cake. Sweet lemony almond cake infused with the warming flavors of chai for a cozy winter twist. Finish this cake simply with a citrus honey lemon glaze that’s unique and delicious. Every last crumb is SO GOOD. Enjoy for brunch, as an afternoon snack with a latte, or for dessert. It’s simpler to make than you’d think, and so very pretty…with very little effort.

This post is sponsored by Land O’Lakes.

Lemon Chai Cake |

I think by now we all know that when it comes to baking sweets, around here, we often prefer something chocolate. But, there are times throughout the winter where baking something bright and citrusy is all I want.

With Meyer lemons fresh in season, they make for the perfect cake, muffin, and so much more. Since I don’t experiment much with citrus sweets, it’s always extra fun when I do. And every time I bake something like this cake, I’m reminded just how fresh and delicious citrusy recipes really are.

Originally, I had another idea in mind for today. But as soon as I heard that Meyer lemons had arrived at our local store… well, this just seemed so much more exiting and delicious.

I quickly changed my plans and started testing out the recipe.

Lemon Chai Cake |

The details

Since we’re infusing the cake with chai, the first step is to steep a few tea bags in steaming milk. While the tea steeps, the rest of the cake comes together easily.

Blending soft butter together with fresh lemon zest is the key to adding incredible flavor. I used my staple butter that I keep stocked in my fridge at all times, Land O Lakes® Butter.

You guys know how much I enjoy my Land O Lakes® Butter. It’s the butter my dad used when I was growing up, and it’s the butter I still use today.

I love using high-quality Land O Lakes® salted butter. The rich buttery flavor and the hints of salt shine through in this simple winter cake.

Lemon Chai Cake |

For the lemons, if your grocery store has them…use Meyer lemons. They have a sweeter taste with hints of orange. They really are a delicious winter treat.

Next, mix in honey to sweeten. Then, add the eggs, vanilla, and flour, then beat in the chai infused milk.

Lemon Chai Cake |

On to the glaze

While the cake bakes, make the glaze using a little lemon juice, honey, and powdered sugar.

For color, I used the zest of a blood orange, but this is optional.

Lemon Chai Cake |

This lemon chai cake can be served slightly warm or at room temperature. If you’d like to prepare the cake a few days ahead of time, it stores really well. Just be sure to keep it covered and in a cool place. There’s also no need to refrigerate this cake, making it the perfect make ahead brunch, dessert, or afternoon snack to brighten up these short winter days.

Delicious any way you serve it!

Lemon Chai Cake |

Looking for other dessert recipes? Here are my favorites: 

Lemon Key Lime Pie Bars

Lemon Strawberry Dutch Baby with Ricotta Cream

Tahini Butter Chocolate Chip Cookies

Lastly, if you make this Lemon Chai Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Lemon Chai Cake

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8
Calories Per Serving: 448 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.




  • 1. Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover, and steep for 10 minutes. Remove the tea bags and discard.
    2. Preheat the oven to 350° F. Grease a (9×5 inch) loaf pan.
    3. In a large mixing bowl, beat together the butter, honey, and lemon zest until combined. Beat in the eggs, one at a time, until combined, then add the vanilla. Add the whole wheat flour, almond flour, baking powder, and salt. Beat to combine. Add the steeped chai milk, beating until just combined.
    4. Spoon the batter into the prepared pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. If the cake is browning too quickly, cover with foil.
    5. Meanwhile, make the glaze. Remove the zest from the lemon and orange with a vegetable peeler in wide strips. Then thinly slice the strips. In a medium bowl, mix together the honey and 3-4 tablespoons lemon juice. Drizzle 1/2 the glaze over the warm cake.
    6. To the remaining glaze, add the powdered sugar, whisk until smooth. Stir in 1/2 the lemon and orange zest. Pour the glaze over the cake. You can garnish with the remaining zest, if desired. Let set 5 minutes, slice, and enjoy warm or at room temp.


Storing: this bread keeps well for 3-4 days at room temperature. 
To Freeze: Bake as directed, cool each loaf completely, then tightly wrap in plastic wrap. Freeze in a freezer bag or freezer-safe container for up to 4 months. Thaw overnight in the fridge, or on the counter for a few hours. 
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Lemon Chai Cake |

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  1. 5 stars
    I tried this with orange instead of lemon, and I actually substituted the milk with proper Indian masala chai. My friends loved it! I don’t have access to pastry flour where I live, so I substituted AP + arrowroot powder. It wasn’t perfect, but I just need to play with that a little bit. I will definitely be making this again. It will go perfectly alongside a cup of chai. 🙂

    1. Hi Natalie,
      That’s amazing!! Thank you so much for making this cake and sharing what worked nicely for you! So glad it was enjoyed! xT

  2. 2 stars
    Made this with mixed results. For me, the chai really muddied the flavor of the lemon. Will stick to regular lemon poundcake in the future.

    1. Hi Ruth,
      Thanks for making this recipe and sharing your feedback, sorry to hear it wasn’t enjoyed! Please let me know if there is anything specific that I can help with! xx

  3. Maybe I am too new to baking, but I let my butter get to room temperature and struggled to beat it. I wish it were a little more detailed. Then step 3 really needs to be slipped into two steps with instructions. I have made many recipes here and ADORED them, and I wanted that same feeling.

    1. Hi Elizabeth,
      Thanks for making this recipe and sharing your feedback, sorry to hear this recipe was not enjoyed. How did the cake turn out? Please let me know how I can help! xT

    1. Hi Danielle,
      You can try using an equal amount of gluten free flour to see how that turns out for you! Let me know if you give this recipe a try, I hope it’s delish! xT

  4. I have the pre-made Chai Tea froma box. The same one Starbucks sells. Would this work in place of the milk and Chai Tea bags?

    1. Hey Rachel,
      Sure, I don’t see why that wouldn’t work for you! Please let me know if you give this recipe a try, I hope you love it! xT

    2. This cake is incredibly soft and tasty. The Chaï gives it a twist and it goes perfectly with the lemon flavor. It’s not too sweet as well. Will definitely make it again.

    1. Hi Kelly,
      So sorry, I would not recommend using almond flour for this recipe. Please let me know if I can help in any other way. I hope you love this recipe! xT

  5. 5 stars
    I doubled this recipe and made it in a square pan! It seems like it increased the time needed in the oven- thoughts? Currently at 1 hour and the toothpick is still coming out with dough on it.

    1. Hey Tessa,
      Thanks for giving this recipe a try! Yes, you definitely need to increase the bake time, I would probably double it! xx

  6. This cake is so delicious and lemony. I could not find whole wheat pastry flour so I used my whole wheat flour. Turned out fine.

    1. Hey Michelle,
      Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT

  7. 4 stars
    I made this with orange zest and fresh orange juice since I didn’t have lemons. Was good. I think needs more chai spice.

    1. Hey Juanelle,
      Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT

  8. 4 stars
    After reading reviews about a lack of chai flavor I decided to take the tea out of the tea bags and blend it with the milk. I then added this to the bread (tea leaves and all) and the chai and lemon flavor come through perfectly!! I also added sugar instead of honey because that is what I had on hand and it came out great. The sugar might actually help the chai and lemon flavors come through more because honey has a strong flavor itself. I creamed the sugar and butter together with the lemon peel and continued the recipe as written

    1. Hey Shannon,
      Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT

  9. Excited to make this! But, your glaze ingredients don’t match the instructions, there’s no mention of lemon zest in the ingredient list and blood orange is listed as optional. ?

    1. Hi Carly,
      You can go ahead and follow the instructions as listed, if you want to use the blood orange go for it! Please let me know if you have any other questions! xx

  10. This recipe was so good! I used 1.5 cups of all-purpose flour instead of the pasty and almond flour. Additionally, I used 1/4 cup of chai concentrate and 1/4 milk instead of steeping the chai tea bags in the milk because that is what I had on hand. Next time I want to try reducing 1/2 cup-1 cup of chai concentrate down to 1/4 cup to get even more chai flavor! I love chai so I agree with a few comments and think it could use a little more chai flavor. Maybe could even add some dry chai spice mix to the batter (Cinnamon/Cardamom/Ginger/Allspice/Cloves/Nutmeg)!

    Will definitely be making again!

    1. Hey Erin,
      Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! Thanks for sharing what worked well for you! xT