Tag: Tea Cake Recipe

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Cinnamon Cake

Cinnamon-Cake-Recipe-Spoonful-Stories.

A Cinnamon Cake that is simple, fast, and delicious! This Cinnamon Cake recipe is light and flavourful and makes for the perfect anytime cake, from breakfast to snack or dessert! 

This tea time cake is prepared in a bundt tin for a beautiful presentation and covered in cinnamon and sugar glaze. 

I’m so excited to share this tea cake recipe with all of you today! It’s really easy to make but looks like that you’ve put in hours of hard work in the kitchen.

The crust is sweet, crumbly and buttery with a crisp sugar and cinnamon glaze. 

I truly love cinnamon….specially the smell of it! It’s one of my favourite smells! 

Recently I’m becoming more and more obsessed with easy bakes. Specially easy bakes that are decadent and delicious! Most of my popular recipes are ALWAYS those which are easy to make and can be recreated every time without any flaws.  

That’s the reason my Chocolate Chip Banana Bread is the most popular recipe on my website.

I know how it is for all of you, I completely understand, most of the time we need foolproof bakes that can be whipped up easily or even last minute when we have unexpected guests. But at the same time I do like to create challenging recipes too that are more extravagant. 

So why is this Cinnamon Cake so special? 

Despite the recipe being easy, it is actually one of my most favourite cakes. Even though the cake has no frosting, it still has the sugary cinnamon crust which will make you want more every time you have it. After this cake is baked, pour the sugar cinnamon glaze on top and let the cake soak it all up. 

You’ll surely be reminded of having a warm cinnamon donut! 

Tips for making the perfect Cinnamon Cake

  • Make sure the butter is at room temperature. You don’t want the butter to be fridge cold nor melty. Ideally take it out of the fridge 15 minutes before starting the process.
  • The first process for this tea cake recipe is to beat the butter and sugar together. This process is known as creaming. When you beat the sugar and butter together, eventually the texture of the mixture will change and it’ll be creamy and pale. This is exactly the texture you need. Creaming the butter and sugar together till it reaches a creamy and pale texture will help in achieving a light and fluffy cake. 
  • Next are the eggs! Majority of the time when eggs are added to the batter, the batter turns lumpy and looks curdled. But this is nothing to worry about, it is completely normal.
  • When it comes to mixing in the dry ingredients, remember to gently fold in the dry ingredients using the cut and fold method. This process is important as it will prevent you from ruining the air incorporated in the batter. 
  • Once the cake is ready, pour the sugar and cinnamon glaze generously all over it and let the cake soak up all the syrup. The cake is best served warm. You can also serve with custard or fresh berries!

If you make this Cinnamon Cake recipe, don’t forget to tag me SpoonfulStoriesbyIshanaPassi

Cinnamon Cake
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Cinnamon Cake

Recipe by Ishana PassiCourse: Baking, DessertsDifficulty: Medium
Servings

8

servings
Prep time

20

minutes
Cooking time

50

minutes
Total time

1

hour 

10

minutes

This tea time cake is prepared in a bundt tin for a beautiful presentation and covered in cinnamon and sugar glaze. 

Ingredients

  • 2 cups flour

  • 1 tbsp baking powder

  • 1 1/2 tbsp cinnamon powder

  • 1 1/3 cups granulated brown sugar

  • 2/3 cup butter, softened

  • 1 tsp vanilla essence

  • 3 eggs

  • 2/3 cup milk

  • Sugar Cinnamon Glaze

  • 1/3 cup granulated sugar

  • 1/3 cup water

  • 4 tbsp unsalted butter

  • 1 tsp vanilla essence

  • 1 tsp cinnamon powder

Directions

  • Grease and line a bundt pan and preheat the oven to 200 degrees C.
  • In a large bowl sieve together the flour, baking powder and cinnamon powder and keep aside.
  • In a separate bowl cream together the butter and sugar until light and fluffy. Add the vanilla essence and one egg at a time. Beat until fully incorporated.
  • Add the milk and half of the dry ingredients. Gently fold in using a spatula. Now add the remaining of the dry ingredients.
  • Pour the batter in the prepared pan. Bake for 50-55 minutes at 180 degrees C or until the tester comes out clean.
  • Once the cake is out of the oven and cooling. In a small sauce pan on medium heat combine all the ingredients for the glaze. Keep stirring over medium heat until sugar is dissolved and the syrup is glaze thickened.
  • Turn the cake on to a cooling rack. Make small holes using a toothpick and pour the glaze all over the cake.
  • Slice, serve and enjoy! The cake is best served warm.
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Lemon Drizzle Cake

How-to-make-lemon-loaf-cake-recipe-spoonful-stories

Longing for a lemony treat? Then this is the best Lemon Drizzle Cake recipe you can ever come cross. It’s tender, rich, dense and moist crumbs are bursting with a tangy flavour that any lemon lover would crave for! 

Ever had the Starbucks Lemon Loaf Cake? I clearly remember the day I tried the lemon loaf cake at Starbucks, it was amazingly delicious! Every time I am at Starbucks I end up ordering a slice of the lemon loaf cake for myself. I have tried attempting to make the same cake numerous times but never really got it right. Finally after many attempts, this tried and tested recipe will give you the perfect Lemon Drizzle Cake, just the way you would get at Starbucks!

This lemon cake recipe makes for a soft, springy and moist cake without it being heavy or dry. Neither is it too buttery, oily or sweet. It makes for the perfect tea cake! Also, the ingredients needed for this lemon cake are surely stocked in your pantry right now. 

How to make the Lemon Drizzle Cake?

This cake is easier to make than it even tastes! Firstly, don’t forget to preheat the oven at 180c and grease and line a loaf tin. Cream the butter and sugar until fluffy. Make sure the butter is at room temperature and softened, as it is impossible to cream frozen butter. Don’t over beat the mixture as it could split.

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Add the eggs one at a time along with the lemon zest and beat well. The mixture might curdle, but that is nothing to worry about. 

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After the eggs have incorporated well into the sugar and butter mixture, sift in the flour and baking powder into the mixture. Along with the flour, add the 4 tbsp of milk and gently fold in the mixture using a spatula. 

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It is important to fold in the mixture gently as folding traps in extra air in the batter and breaks up existing air bubbles into smaller ones. Not only this, it also prevents the batter from causing any deflation. 

Once the flour is incorporated well, pour the mixture into the loaf tin and bake for 35-40 minutes or until the skewer comes out clean. 

Lemon Glaze

I have drizzled the lemon glaze on top of the loaf cake to enhance the flavour of the cake. But feel free to avoid this step if you like as it is completely optional. Glazing the cake doesn’t only enhance the flavour but also makes it look fancier. For the glaze you require, ½ cup icing sugar 3 tbsp lemon juice. Mix these two ingredients together with a spoon until runny and fully mixed. Once the cake is rested and cool, drizzle the glaze on top. Feel free to decorate the cake with lemon slices or lemon zest! 

Tips and Tricks 

  1. Make sure the oven is preheated as this will allow the cake to cook evenly. 
  2. The milk, eggs and butter should be at room temperature. You can take them out of the fridge 30 minutes before starting with the recipe.
  3. While beating the eggs one at a time, scrape the bottom of the bowl thoroughly to ensure the eggs have incorporated well. 
  4. Fold in the flour and milk into mixture. DO NOT OVER MIX. This will deflate the batter. 
  5. Add ½ cup sliced almond or 1 tbsp raisins to give the cake a twist. 

This Lemon Cake Recipe ensures you a lot of tanginess and a bit of sweetness! But if your craving truck loads of sweetness, try the Best Fluffy Pancakes!

Lemon Drizzle Cake
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Lemon Drizzle Cake

Recipe by Ishana PassiCourse: Baking, DessertsDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

This lemon cake recipe makes for a soft, springy and moist cake without it being heavy or dry. Neither is it too buttery, oily or sweet.

Ingredients

  • 3/4 cup flour

  • 3/4 cup castor sugar

  • 4 tbsp milk

  • 1/2 cup butter, softened

  • 2 large eggs

  • 2 tsp baking powder

  • zest of 1 lemon

Directions

  • Preheat the oven at 180c. Grease and line a loaf tin with parchment paper.
  • Cream the butter and sugar until fluffy. Add the eggs one at a time along with the lemon zest and beat well.
  • Sift in the flour and baking powder in 2 batches. Add the milk and gently fold using a spatula.
  • Pour the batter into the tin and bake for 35-40 minutes or until the skewer comes out clean.

Recipe Video