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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: 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.
This was delicious! I will say though that I didn’t really taste the chai spices and I used 4 bags. I’m sure I would have missed the flavor if it hadn’t been there, but it wasn’t as strong as I was hoping. Next time I will try brewing a little longer or adding an extra bag.
I baked it for 30 minutes and then had to cover with foil for the remaining 10 minutes to prevent over browning. Used all-purpose flour instead of the whole wheat pastry flour and almond flours.
Hey there,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
This was sooo good! You taste the warmth of the chai spices, and then you get hit with the tang of lemon and then the sweetness of the glaze. The blood orange zest even adds a little flavor! Will definitely have to make again.
Hey Raquel,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Needed something for my partner’s birthday party, but he’s not one for sweets, so thought this would be a good medium. Everyone LOVED it! Had so many compliments. I was heavy handed with the lemon – I think I put it into the batter as well, though this is a couple of weeks ago so I don’t quite remember. For sure saving this one!
Hey Taylor,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Hi! Love your recipes. I’m making this but I’d like to make a gluten free version.. Do you have any suggestions what to sub out the pastry flour with? Thank you so much!
Hi Gillian,
You can use GF flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Amazing. Will be making again and again
Hey Allison,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! xxT
I’m so excited to give this recipe a try, I’m baking it for my Valentine ☺️ What changes should I make for high altitude – I live in Denver. Thank you in advance for any guidance you can provide!
Hey Kennedy,
Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Have the best weekend:) xTieghan
Do you have any tips for making this into muffins? I plan to watch them closely while cooking, but any guidance is appreciated. Thank you!
Hey Miranda,
I would reduce your bake time to 25-30 minutes. Please let me know how the recipe turns out, I hope you love it! xTieghan
Hey girl! I have this Chai Concentrate I got for Christmas. Can I use a tablespoon of that instead of tea bags?
xx
Hey Caitlin,
Sure, I bet that would work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan
Its very delicious…I really liked the chai taste, but my cake wasn’t as fluffy as on the picture, it was more juicy. Is there a trick to get it fluffy?
Hey there,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! Hmm, was there anything you adjusted in the recipe? It’s hard to say without me seeing the cake! xxT
I didn’t adjust anything, but I was wondering if the honey makes the dough more heavy, in comparison to sugar eg. (Btw i really love sugar alternatives for baking, but usually the cakes don’t turn out the way I want when using maple or honey) but then again I used exactly the same ingredients and measurements that you did and yours just looks fabulously fluffy on the pictures.
Sorry, I am not sure what would have caused that, maybe it needed to bake a touch longer:)
This was a success in our household! Love the bold lemon flavor, cooked perfectly at 40 min, and that glaze soaked in nicely. I took one start off because unfortunately, the chai didn’t come through at all, despite using 4 tea bags!! I was looking forward to that flavor but nonetheless, great lemon loaf.
Hey there,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Sorry to hear about the chai. Have the best weekend:) xT
Is there a butter alternative? I can’t do dairy. This looks amazing!
Hey Elizabeth,
So sorry, I have not tested this without the butter, you could try using a dairy free butter. Let me know if you give the recipe a try, I hope you love it! xTieghan
This is incredibly bright, sweet and tart, and suuuuper moist all at the same time. The chai flavor didn’t come through for me at all unfortunately. But delicious nonetheless! Also wondering how to get the glaze to stay white. As soon as I poured it onto the cake it turned clear, so just not as visually pleasing. Possibly because the cake was still too hot? Thanks! Love your recipes!
Hey Erica,
Thanks so much for giving the recipe a try! Yes, next time, allow the cake to cool a bit longer and then add the glaze. I hope this helps! xTieghan
So delicious! I really find steaming the chai tea in milk makes for a stronger flavour in all of your recipes. I used all purpose flour for everything and the consistency was great although I will try with almond/pastry flour next time.
Hey Sarah,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
I made this cake over the weekend. Oh my goodness, so good! I made it gluten free and the recipe worked out as if it had been regular flour (I altered none of the ingredients except for putting my GF flour for the WW). Gluten free baked goods are often dry on the second or third day, not this one, still moist on Tuesday! BEST cake!
Hi Leah,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
The flavors of this cake were amazing, but the cake lacked sweetness (wasn’t enough glaze to compensate) and the texture was very very odd. I see the almond flour linked is super fine, so I think that would make a difference. If you don’t have the super fine, be sure to sub in regular flour. My run of the mill almond flour truly have this cake a not too pleasurable texture. Despite the large amount of honey, there was not a lot of sweetness. Since honey is so expensive, if I make again, I’ll just use regular sugar… flavors on point though!
Hi Claire,
Thanks so much for giving the recipe a try, sorry it wasn’t enjoyed! xTieghan