Cake · Baking

Lemon Iced Tea Cake with Chatruemae Black Tea

This lemon iced tea cake is bright, zesty, and deeply satisfying to bake from scratch. The black tea base adds depth and a subtle tannin note that plays beautifully against the sharp lemon. The syrup is poured over while the cake is still warm so it soaks right in, keeping every slice incredibly moist. It keeps wonderfully for days, which makes it perfect for a weekend bake you can enjoy all week. This is the loaf for when you need something that feels both comforting and a little bit special.

Ingredients

Chiffon Cake

4 egg yolks
60g granulated sugar
80ml neutral oil
150ml milk
2 tbsp black tea (steeped in milk)
150g cake flour
1 tsp baking powder
1/4 tsp salt
4 egg whites
40g granulated sugar

Lemon Whipped Cream

500ml heavy cream, cold
Zest of 1 lemon
60g granulated sugar
1 tsp vanilla extract
1 tsp unflavored gelatin powder
2 tbsp warm water

Assembly

Store bought lemon curd

Method

1 Heat milk until warm, steep black tea for 10 minutes and set aside to cool with the tea still in.
2 Whisk egg yolks, sugar, oil, and tea milk together, then sift in flour, baking powder, and salt and mix until smooth.
3 Whip egg whites until foamy, gradually add sugar and whip to stiff peaks. Fold egg whites into the batter in three additions.
4 Pour into an ungreased pan and bake at 350°F for 50 to 60 minutes. Invert and cool completely.
5 Dissolve gelatin in warm water and set aside.
6 Whip cold heavy cream with sugar, lemon zest, and vanilla to soft peaks, stream in gelatin and whip to firm peaks.
7 Slice chiffon into three even layers. Spread lemon whipped cream on the first layer and spoon over lemon curd. Repeat with the second layer.
8 Frost the outside of the cake with remaining lemon whipped cream.

Tips & Notes

Brew the black tea strong and allow it to cool completely before using. The lemon syrup should be poured over the cake as soon as it comes out of the oven so it soaks in while hot. This loaf gets better with time and is best the next day.