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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.
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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.
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.
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:
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
Ingredients
- 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
Glaze
- 3-4 tablespoons juice from a Meyer lemon, or use a regular lemon
- 1 blood orange , (optional)
- 2 tablespoons honey
- 3/4 cup powdered sugar, use more as needed
Instructions
- 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.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
The lemon chai cake looks delicious and unique. I’m confused about the zest despite reading the recipe several times. Are there half the zest strips in the batter and half on top. So half the 1T divided? I would appreciate hearing back from you as I’m really not sure. Thanks very much.
Hey Maureen,
You are using 1/2 of the zest strips in step 6, you can save the other half for garnish if you would like, otherwise it is not needed. Please let me know if you have any other questions! xTieghan
I made this cake with all purpose flour using 1 cup and 1 tablespoon flour and 3/4cup finely ground almonds. The crumb was excellent. Like another Patrice, my sides and bottom also burned but the center was perfect so I also just cut off the sides and bottom. I will try it at 350 next time. I used 3 tablespoons of lemon juice for the glaze but 1/4 cup would work as well. The cake is even better the second day. The chai flavor is very subtle and good.
Hey Joan,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
I just finished baking this cake. A couple of comments: 1) After 40 minutes in the oven my cake was burned on top and bottom (shame on me for not checking on it earlier). My oven thermometer registered 375 degrees. The cake was sturdy enough that I was able to slice off the burnt top and bottom. Next time I will bake at 350; 2) I think the recipe would be improved by adding a T of the lemon juice to the batter. Seemed like a shame not to put some more of the beautiful Meyer lemons to use, and I prefer a stronger lemon flavor than what was in the glaze and zest. It’s a lovely cake.
Hi Patrice,
Thanks so much for giving the recipe a try and sharing your notes! xTieghan
Hi Tieghan!
This recipe looks amazing and I definitely want to make it! Could I use just AP flour instead of the whole wheat & almond flour?
Thank you! And thank you for sharing your recipes & creativity with us! 🙂
Hi Shannon,
Yes, that will work for you! Let me know if you give the recipe a try, I hope you love it! xTieghan
This looks wonderful, I can’t wait to try it. Can you sub regular lemons and flour in the same quantities Tieghan?
Hi Nicole,
Yes, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
What do I do with the second 1/2 of the lemon/orange thin strips?
Hi Pam,
You can use that for extra garnish if you like. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi Tieghan, the cake was delicious. My husband loves it!! I can’t wait to make again when visitors come to town. Thank you ?
Hi Pam,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
Hi is there a substitute for eggs?
Hey there,
Sorry, I have not tested this recipe without the egg, but you could try using an egg substitute. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi, Teighen. I am not one for baking usually…or ever! But this caught my eye. It’s very tasty, my husband loved it. But, it looks more dense than yours, not as pretty of a color inside. I used the whole wheat pastry flour and all purpose flour. Had my oven at 375 Convection, which drops it down to 350, and it was not baking clean through. So I changed it to regular bake and 375, and cooked it a bit longer. Maybe that was why? What do you think?
Hi Michele,
Thanks so much for giving the recipe a try! It is a dense cake, but yes next time I would use regular bake at 375. Please let me know if you have any other questions! xTieghan
Hi!!!! OMG I love all of your recipes!!!!! Question for you – can I use a chai spice blend (from spicewalla) instead of infusing the milk with tea bags? I find that the spice blend is so much more flavorful, but I just want to make sure that you approve before I go experimenting with your beautiful recipes!!!
Hey Anne,
Totally, I bet that would work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
We loved it! It didn’t last long at all! I’m a tea drinker so a slice with a cup of English breakfast was absolutely lovely!! Thank you!!
Hey Michele,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
I have never commented before but I have made so many of your recipes and just love them all! Several are weekly staples. My husband is obsessed with your cocktails so now he follows you too. 🙂
My question is my family is obsessed with Chai Matcha Lattes so we also have Chai syrup. I am out of chai tea. Can I use the syrup as a replacement and how much? If not, it’s fine. I’ll run to the store in the pouring rain cause I need this cake today. 🙂
Hey Elisa! I would try using 1/2 cup of the chai syrup to replace the honey. I actually think that will work so well!!
Thank you for all these kind words!! Hope you love the cake!
For those worried about the lemon juice measurements,
1/4 cup is roughly 3 tablespoons (3.33)
1/4 cup = 4 Tablespoons
Thanks Jackie! Sorry for any confusion, it’s 3 tablespoons:)
What’s the best gluten free option for the wheat flour please?
Hi Alison,
You can use GF flour. I hope you love this recipe, please let me know if you give it a try! xTieghan
Made this today it was delicious!! Had to use an 8×8 pan but just shortened the bake time and made a little extra glaze. Will definitely be making again!!
Did you use an electric mixer or can you blend everything?
Hi Heidy,
I used an electric mixer for this recipe. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Hi Abby,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Thank you again for providing notes for Gluten Free and storing 🙂
You bet! I hope you love the recipe Hannah!
I warmed my up the next day in the air fryer. Was like I just took it out of the oven. Delicious!!
Hi Deb,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Made this into 10 muffins this morning, baked for 20 minutes & so so tasty! Love the chai & lemon mix.
For the glaze— the ingredients say 3 Tbsp of lemon juice while the directions say 1/4 c.
Hi Alyssa,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! Sorry for the confusion, it’s 3 tablespoons! xTieghan