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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.
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
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.
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
Storing:Â this bread keeps well for 3-4 days at room temperature.Â
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.Â
Happy Sunday! I made this loaf this morning and it turned out so yummy! Some tweaks I made included using unsweetened almond milk and loose leaf masala chai tea then strained the leaves out before mixing into the batter. I also added some blood orange zest along with the lemon zest to the batter and used regular whole wheat flour (same amount). For the glaze I realized I was out of icing sugar but had a bit of leftover vanilla buttercream in the fridge. I juiced a blood orange and mixed it with the frosting. It’s a beautiful pink colour! I love this loaf as it’s not overly sweet, excellent texture. Will definitely make again — thank you for another winning recipe!
Hey Elle,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Thanks for sharing all of your feedback. Have the best week:) xT
I made with all purpose & almond flour vs pastry flour because of what I had available. I also used pink lemons instead of Meyer/regular lemons. Tasted it a few mins out of the oven and was a little disappointed but saved it for the next day, as sometimes things do taste better the next day. THIS WAS SO MOIST.. it’s almost like I needed the time for the glaze to set in… so good!!!
Hey Stephanie,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
My dad used to make spice cake with citrus glaze and I’ve been looking for a good recipe forever – this one is absolutely perfect. Thanks Tieghan!
Hi Natalie,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
This is delicious! I used all purpose flour instead of w/w. I baked it in a 325 degree oven in a ceramic loaf pan for 40 minutes. I live in Colorado at 6,000 feet and it came out perfectly; didn’t sink in the middle and didn’t burn. I did check it every 10 minutes. I used 4 tea bags and the cake has a lovely fragrance, nut a very mild spice flavor. Instead of the glaze I used the honey/lemon mix as a sort of syrup. When the was baked, I poked holes and poured it all on and let the cake cool in the pan. A wonderful, easy recipe that will be in “the rotation”.
Hey Coleen,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
Hey! I made this today and was so excited to try it. I used all almond flour and everything else as directed. It came out super salty. Any ideas? I used the 2 tsp baking powder and only 1/2 top kosher salt. It was the coarse grind but….. thanks!! Linda d.
Hi Linda,
Thanks for giving the recipe a try, sorry, I am not sure why yours was so salty! xTieghan
Super excited to try this! Do you think buttermilk would work okay?
Thanks!!
Hi Corinne,
Sure, that should be just fine to use. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi!! I love your recipes, and I’m super stoked to try this one!
I have one question before I get started – what do you think about using the Oregon Chai Tea Latte Concentrate instead of milk? Or maybe doing half milk/half concentrate? I don’t know if using the concentrate for a milk substitute would alter the recipe.
Thanks in advance!!
Hey Renee,
So sorry, I am really not familiar with that, but if you drink it often and want to give it a try, go for it! Let me know how the recipe turns out, I hope you love it! xTieghan
Hey Tieagan! Do you think this will work
In a Bundt pan?
Hi Ginna,
No sorry, there will not be enough batter for a bundt pan. You could use a square cake pan though. Let me know if you have any other questions, I hope you love the recipe! xT
Is the pastry flour an absolute must? It’s not something I keep on hand, but we’ve got almond and all purpose flours.
Hey Courtney,
All purpose flour will work well for you too. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Can I leave out the chai tea bags and just use regular milk or even a heavy cream?
I made it Gluten Free and it turned out perfect!! I used 1 cup GF flour and the 3/4cup Almond. I baked it for 40 mins with no problems. I used Tazo Chai bags and coconut milk. And for the glaze I used Lankanto monk fruit powdered sugar. Thank you for this great recipe. I can’t wait to make and share with friends. ?
Hi Christina,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
Hi Carol,
If you don’t want the chai flavor, then yes, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Thoughts on adding a splash of Tazo Chai instead of steeping chai teabags? That’s what im going to try. I figure i’ll add slightly less milk and add the chai
Hi Cathy,
I’ve not tried that, but let me know how it turns out! I hope it’s delish! xTieghan
What can I use instead of almond flour? Nut allergies here.
Hi Laura,
You can use GF flour or all purpose flour in place of the almond flour in this recipe. Let me know if you give it a try! xTieghan
I made this exactly as written (baking temp had already been changed to 350) and it was delicious!! I wasn’t able to get the glaze to set, but I never can, so it didn’t bother me. I used 4 chai tea bags and it was perfect. Thanks for a great recipe!!
Hey there,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! Try using more powdered sugar next time for the glaze. xTieghan
I looked for whole wheat pastry flour at my grocery store, and they didn’t have it. Would regular whole wheat work/how would you substitute it?
From what I’ve found you can sub a mix of half all purpose flour and half wheat flour for pastry flour.
Hey Hope,
You can just use an equal amount of all purpose flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan
My little town grocery store doesn’t carry whole wheat pastry flour. Is there a sub for it?
Hi Michelle,
You can use all purpose flour or regular pastry flour. Please let me know if you give the recipe try, I hope you love it! xTieghan
How to prevent it from sinking in the middle? Why does it happen? Thanks!
Hey Sonia,
It’s just the nature of the cake, it happens to me too! xx
What elevation are you at?
Hi Laney,
I am around 9,000 feet:)