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.
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.
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.
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.
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.
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!
Looking for other dessert recipes? Here are my favorites:
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
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.
- 1/2 cup milk of choice
- 3-4 bags chai tea
- 1 stick (8 tablespoons) Land O Lakes® Salted Butter, at room temperature
- 1/2 cup honey
- 1 tablespoon lemon zest
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole wheat pastry flour
- 3/4 cup almond flour (or 1/2 cup all-purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 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.
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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.