Preserved-Lemon Tea Cake (2024)

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• I tried it the day of baking and I thought it was good, not superb. But on the second day, it tasted really great! Lots of lemon flavor and very moist. So it seems to have improved with time! I did not make the icing because I thought it would be sweet enough without it (and it was). I used 70 grams of preserved lemon, a bit more lemon zest than called for, and 1/2 teaspoon salt in the batter. And it took a little longer to bake, perhaps because I used a glass loaf pan.

  • jsbjk

  • Winnetka, IL

  • 3/10/2024

• The preserved lemon adds an extra depth to this easy to make cake- delish.

  • Yummy

  • DC

    See Also

    How to Make Preserved Lemons (step-by-step) | The Mediterranean DishPreserved Lemon Ginger Pound CakeGlazed Mini Lemon Poppyseed Tea Cakes - Simple BitesLemon Tea Cake - Taming of the Spoon

  • 3/4/2024

• In my opinion this is the perfect tea cake - not too sweet, just moist enough, and pretty to look at. The preserved lemons add a subtle depth of flavor here. I used about 70 grams versus the 55 the recipe called for, and thought the 'lemony' notes were just right. Highly recommend!

  • Anonymous

  • 1/30/2024

• Question - this sounds like it has a terrific flavor, so I'm going out to buy some ingredients now. Just wondering about making this as mini-muffins for a pot luck I'm going to later this week. Any suggestions for baking time, and thought in general about that idea?

  • Anonymous

  • Pasadena, CAc

  • 7/8/2023

• Absolutely delicious! I made several modifications, just because of ingredient availability, and to punch up the lemon flavor. I used about twice the preserved lemons called for (rinsed because mine were heavily salted), used two fresh lemons worth of lemon zest, swapped the sour cream for kefir, and used 1:1 gf flour. I made mine in a heavily greased bundt pan and added a lemon glaze and lemon curd on top. Everyone loves it!

  • MV

  • Seattle, WA

  • 6/13/2023

• 2nd time was the charm. I also had not weighed my preserved lemons, and the first cake was not appetizing, the second time I cheated down a little extra to about 40g salted lemon (which was roughly 1/3 what I had put in the first time) and this time it's great.

  • ML Character

  • Los Angeles

  • 5/25/2023

• I made this exactly to the recipe, and it was delicious. While there’s really no need to change a thing, the next time I will replace the olive oil with browned unsalted butter, and I will also leave out the turmeric because I don’t think it brings much flavor to the party, and I really dislike the weird color.

  • Jane Dough

  • Boise, Idaho

    See Also

    Claire Saffitz's Preserved Lemon Meringue Cake Recipe on Food52

  • 11/24/2022

• This cake was fantastic - full of lemon zing and flavor. It has me hunting down other recipes that use preserved lemons to experiment more with the rest of the jar.

  • Rich

  • Richmond, VA

  • 11/23/2022

• I adore preserved lemon so this recipe was a must-try. Now it is a must-bake. Absolutely divine.

  • Kate

  • Bethlehem PA

  • 11/20/2022

• Thank you, Zaynab! Very easy and delicious!I made two simple modifications that I think improve it. First I minced the preserved lemon somewhat unevenly, leaving scattered small pieces that provide a lemony 'zing' in individual bites.Second, salting with Maldon's smoked sea salt flakes elevated the flavor dramatically.

  • Anonymous

  • Eau Claire, WI

  • 11/18/2022

• Where does one find the tea pot you made your Chai in, in the video? Or does it have a specific name?

  • Ginger Henderson

  • Tacoma WA

  • 11/13/2022

• I am slightly embarrassed to report that my husband and I have eaten two loaves in the last 72 hours. Incredibly tender; made ours with duck eggs both times for extra richness and fluffiness. The second batch I added about 75 g worth of preserved lemon instead of the 55 g recommended, and I thought it was even tastier -- but I also really like preserved lemons. I have also made it with basil (sabja) seeds mixed in for a lemon-poppyseed type effect, we like both of those variations. Anyway, the author hit it out of the park with this recipe!

  • Kim

  • Romulus, MI

  • 9/27/2022

• Delicious! Made this on the weekend. I did two cakes - one with yoghurt, one with sour cream. I also used spelt flour as I can't eat wheat. I did not ice it, find icing too sweet. I have given it to 4 people now and they are all saying it's the most delicious lemon cake they have ever had! Highly recommended!

  • Megan

  • PEI, Canada

  • 9/6/2022

• This was so delicious! Definitely weigh your ingredients, 55g of preserved lemon is surprisingly little. I used a glass loaf pan, I believe that metal would make a better crust. I'm not much of a baker and this turned out wonderfully, both visually and in flavor. Was not challenging to make either, watching the video helped a lot. Definitely tastes best after fully cooling. Thanks for a great recipe!

  • CarMud

  • Humboldt, CA

  • 8/3/2022

• Delicious! Is it possible to get nutritional information for this recipe?

  • Dave Pinnell

  • Cardiff, Wales

  • 7/25/2022

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