Lemon Chai Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist almond cake infused with chai tea spices and brightened with fresh lemon juice. This cozy winter cake combines warming chai flavors with light citrus for a unique, sophisticated dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
- 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
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 50m
- Sodium
- 234mg
- Total sugar
- 34g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 183mg
- Calcium
- 56mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 234MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.