Tea and Lemonade Olive Oil Cake Recipe

(4 customer reviews)

Lemon Tea Cake

Tea and Lemonade Olive Oil  Cake Recipe

Makes 12 to 15 servings


-1 1/2 cups boiling water
-3 family-size tea bags
-3/4 cup of Sonoma Farm Lemon Olive Oil
-2 cups granulated sugar
-1/2 cup firmly packed light brown sugar
-5 large eggs, at room temperature
-3 1/2 cups cake flour
-2 teaspoons baking powder
-3/4 teaspoon table salt
-1/4 teaspoon baking soda


-Preheat oven to 350°. Grease (with shortening) and flour a 13- x 9-inch pan. Pour 1 1/2 cups boiling water over tea bags in a heatproof glass bowl. Cover with plastic wrap, and steep 10 minutes. Lift tea bags from liquid, and press against side of bowl, using back of a spoon; discard tea bags. Cool tea 20 minutes.
– Beat butter in a separate large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Whisk together cake flour and next 3 ingredients; add to butter mixture alternately with 1 cup tea, beginning and ending with flour mixture. (Discard any remaining tea.) Beat at low speed just until blended after each addition. Pour batter into prepared pan.
-Bake at 350° for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 20 minutes).

June 2011
Sonoma Farm

SKU: Tea and Lemonade Olive Oil Cake Recipe Categories: , , Tags: , , , , , , , , ,

4 reviews for Tea and Lemonade Olive Oil Cake Recipe

  1. Elena

    This was alright but nothing special. It did not result in any oohs or awwwws, but it was not bad either

  2. Alice

    This is sublime. I spread some lemon curd on top. I’ve made it several times and everyone loves it. Not too sweet, simple and moist and delicious

  3. Edwina

    I am an experienced baker and all i can say is TERRIBLE.

  4. Margaret

    I have baked this cake at least 5 times and it is always a winner!!

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