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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
Hi Tieghan,
If I wanted to use an alternative to milk, would the proportions be the same? do you recommend almond vs. oat milk?
thank you! I’m looking forward to trying it!
Hey Elise,
You can use an equal amount of any non-dairy milk that you enjoy! Please let me know if you have any other questions, I hope you love this recipe! xx
Can’t wait to make this. Lemon is my favorite and along side chai sounds amazing
Do you have any suggestions for replacing the whole wheat pastry flour? Good with the almond flour but ww pastry flour a challenge
Thanks
Missy
Hey Missy,
You can just use an equal amount of all purpose flour. Please let me know if you have any other questions! xT
Hi there! If you want to make with just all-purpose flour will that work? How much flour do you need please?
Hi Carey,
You can use an equal amount of all purpose flour. Please let me know if you have any other questions, I hope you love this recipe! xx
Can I use almond flour and all purpose flour or all almond flour. Don’t have pastry flour. Excited to try this.
Hey Nicole,
You can use an equal amount of all purpose flour. Please let me know if you have any other questions, I hope you love this recipe! xT
Do you think spooning over a blueberry compote would be good?
Hey Annette,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xx
Oh no , I am doubling the recipe and my tea bags soaked up most of the milk. Do I just wring them out ? Or does the milk still have to be 1/2 cup (or 1 cup in my case)
Hi Eileen,
Hmmm that’s interesting…yes you will want to make sure you have 1/2 cup of liquid. I hope you love the recipe! xTieghan
Can I use all purpose flour?
Hi Rosie,
Yes, that will work well for you! I hope you love the recipe, please let me know if you give it a try! xx
Hi! We don’t have whole wheat pastry flour where I live. Can I substitute with almond flour or something else? Would love to bake this cake. Thanks!
Hey there,
Do you have regular pastry flour? That will work well for you! Otherwise, a gluten free flour blend would work nicely. I hope this recipe turns out amazing for you!! xx
Hello!! I wanted to try and make this recipe but I have chai concentrate and not the chai bags. Do you think it would work if I add 1/4 cup of chai concentrate and 1/4 cup of milk?
Thank you!
Hey Karla,
I’m not positive, but I think that would work well for you! Let me know if you give the recipe a try, I hope you love it! xx
The ingredients and instructions in this recipe are interesting, outcome was fantastic. Flavors and texture, perfect. Thank you from a lemon lover.
Hey Lilly,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
Made this for the second time this weekend and this is my second post raving about this recipe. There are only two of us in the house and it almost gone on Monday morning! We love this cake! I use half the butter and half the honey and make it gluten free and it is still the BEST cake!
Hi Leah,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
If I plan on freezing this cake, would you recommend waiting to glaze or putting the glaze on before freezing? Thanks!
Hi there,
I would freeze before adding the glaze. Please let me know if you give the recipe a try, I hope you love it!! xxTieghan
This was amazinggg!!! It was super moist and had a great taste. I do wish there was just a tad more of a chai flavor (I probably steeped it wrong) but the lemon was super tasty and prominent
Hi Katlyn,
Happy Monday!! Thanks a lot for making this cake and sharing your review, I am so glad it was enjoyed! Have a great week! xx
To make this cake was quick idea and I substituted some ingredients with what I have. I used orange instead of lemon and one and a half cups of all purpose flour instead of almond flour and wheat pastry flour. Cake was still delicious. I will make this often. Thank you for the recipe.
Hi Celine,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan
Quick question: at what point in the recipe should I turn the cake out of the loaf pan? Before or after adding the glaze? Or between glaze one and glaze two?
Thanks!
Hi Eugene,
Before adding the glaze:) I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Delicious! The consistency is amazing, and everyone loved it! Chai taste was subtle but definitely there so depends on personal preference if you want that stronger or not. The glaze balances it all out, and I couldn’t stop eating it!
Hey there,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! xxT