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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.
Watch the How-To Reel
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 post was originally published on January 18, 2022
I have loved every recipe you’ve created! So many of them have become staples in my home, over the past few years. I recommend everyone I can to your blog and cook books! Do you think you will ever put out a holiday cook book?
Also I cannot wait to try this! My favorite is your one skillet dinners. 🙂
Hey Cloie,
Thank you so much for your kind message and reaching out! No plans for a holiday cookbook anytime soon but I love the idea! xTieghan
What is whole wheat pastry flour – can I just use regular whole wheat flour…or even white whole wheat?
And I think there’s a mistake in the glaze directions. The ingredients say 3 T lemon juice but the directions say 1/4 cup lemon juice.
Thank you for answering these questions so I can make this bread!
I used regular whole wheat flour no problem!
Thank you! I did find whole wheat pastry flour today though – it’s made by Bob’s Red Mill.
Awesome!!
Awesome!
Hi Melanie,
Whole wheat pastry flour is finer and will give a lighter texture to the cake, but all purpose flour will work just fine for you. Please let me know if you have any other questions! xTieghan
Instead of whole wheat pastry flour, can I substitute regular flour or cake flour instead?
Hi Mary,
Yes, you can use all purpose flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I’m also curious about the pastry flour so I google on the internet. “For every 1 cup of cake or pastry flour, measure out 1 cup of all-purpose flour, spoon out 2 Tbsp of that flour, replace it with 2 Tbsp of cornstarch and then sift. Your cakes and cookies will be just as tender and delicate as if you used the real thing.”
Hi Sharon,
You can use an equal amount of GF flour or all purpose flour for the pastry flour. Please let me know if you give the recipe a try, I hope you enjoy it! xTieghan
Can I sub all-purpose flour for whole wheat pastry flour? If yes, do I use the same amount?
Hi Debra,
You can use an equal amount of all purpose flour. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Oh! I want to make this, this weekend!
For the glaze it says 3tbsp of lemon juice in the ingredients but 1/4cup lemon juice in the directions?
Hey Alma,
Sorry for any confusion, you will want to use 3 tablespoons of lemon juice. Please let me know if you have any other questions! xTieghan
Hi! Can’t wait to try this, just checking the recipe, it says almond flour + whole wheat pastry flour..which one are you referring to sub for GF flour?
I would say the whole wheat pastry flour since that’s where the gluten is found. Almond flour should be naturally gluten free.
Thanks! 🙂
Thanks Stephanie!
Hi Robin,
The whole wheat pastry flour, almond flour is gluten free. Please let me know if you have any other questions, I hope the recipe turns out amazing for you! xTieghan
Oh gosh, this recipe looks sooo good. I’ll give it a try as soon as possible. Can I use normal flour ?
I was wondering the same thing!
Hi Bailey,
Yes, you can use all purpose flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi Emilie,
Yes, I note you can use all purpose flour for the almond flour. Let me know if you give the recipe a try, I hope you love it! xTieghan
Do we need to beat with a mixer?
Hi Heidy,
Yes, in step 3, you are going to use a mixer to beat together the listed ingredients. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Can I use cake flour instead of whole wheat pastry flour? I have never bought pastry flour before.
Hi Debra,
Sorry, I have not tested this with cake flour. I would stick with a pastry flour or GF flour. Let me know if you give the recipe a try, I hope you love it! xTieghan
This is the first recipe I have ever seen say you could sub coconut flour with no changes. It takes LOTS of eggs for coconut flour. It is such a DRY flour and soaks up so much liquid. Every recipe I have ever made with coconut flour has 2-3 eggs per 1/4 cup of the flour.
I love lemon recipes for muffins, cookies, etc.
Hi Charlotte,
Thanks for your feedback, if you have issues using the coconut flour please let me know. I hope you love the recipe, let me know if you give it a try! xTieghan
Is it possible to make this gluten free? You use two different types t of flour- what would you sub for each? Thanks!
Hi Beth,
Gluten-Free Sub: Use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten-free flour. Or use 1 cup coconut flour. Note I have best results when using a GF flour all-purpose mix. Please let me know if you give it a try, I hope the recipe turns out amazing for you! xTieghan
I would have to travel 75 miles to maybe find whole wheat pastry flour. Anything I could substitute? Cake looks delicious.
Hi Leia,
You could use all purpose flour in place of the whole wheat pastry flour. You could also order online:
https://shopstyle.it/l/burLc
I hope you love the recipe, let me know if you give it a try! xTieghan
Looks beautiful and delicious! My kids are allergic to nuts. Could I sub in AP flour for the almond flour or use only AP flour in this recipe? Thanks!
Hi Aruna,
You could do GF flour in place of the almond flour, but I am sure the all purpose flour would work just fine as well. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
It seems so spongy. I’ll try to recreate it lactose free but it 100% won’t be the same!!
Miki x
https://www.littletasteofbeauty.com/
I hope you love the recipe!