Lemon tea cake from Jubilee: Recipes from Two Centuries of African-American Cooking (page 271) by Toni Tipton-Martin

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lemon glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • adia_i0eqzj on March 23, 2026

    I made this with blood oranges (I had an excess of oranges) and it was still really good. I didn’t do the icing. We just used powdered sugar instead. But it was delightful.

  • QuinceHouse on February 04, 2026

    This was very very popular but I found it to be unimpressive. The lemon flavor is nice and punchy and the texture was nice but it felt like it was missing something. I wanted more from it.

  • CynthiasCooking on December 11, 2021

    This was oustanding. Baked up beautifully and very full zingy lemon flavor with an excellent texture.

  • KristenS on July 27, 2020

    Considering all the eggs and butter, this cake is amazingly light. Quite delicious. The lemon lovers in the house loved it, the chocolate lovers thought the glaze was maybe a bit too tart. I would definitely make this again in loaf pans and use it in a trifle.

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