Lemon Tea Infused Sheet Cake With A Black Current Glaze

Bright lemon zest and a concentrated tea infusion give this lemon tea infused sheet cake a subtle, sophisticated depth that sets it apart from standard citrus bakes. The addition of Greek yogurt produces a tender, tight crumb that stays moist for days, while the gentle floral notes from the tea base bloom beautifully as the cake cools.

A vibrant black currant glaze provides a sharp, fruity contrast to the mellow sweetness of the sponge. Because it is baked in a single tray, it offers a practical way to serve a crowd without the fuss of layered cakes, making it a reliable choice for afternoon tea or casual weekend gatherings.

Applying the glaze while the cake is still warm ensures it soaks slightly into the surface, creating a delicious contrast between the crisp, sweet topping and the soft, lemon-scented interior. It pairs nicely with fresh berries or a sprig of mint if you want to dress up the presentation for guests.

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If you enjoy the brightness of citrus in your baking, this sheet cake is a perfect starting point, but you might also find that our lemon and white chocolate cake offers a creamier, more decadent profile for your next afternoon tea. For bakers who prefer experimenting with deeper, darker fruit flavors and richer crumb structures, our extra moist black forest bundt cake demonstrates how to balance complex profiles without losing that essential light, tender texture.

Key Ingredients

Cake flour: Provides the delicate, soft crumb structure essential for this sheet cake.
Lemon juice: Used to steep the tea and provide a bright, acidic base for the glaze.
Lemon tea: Steeped directly into the liquid to infuse the cake with distinct citrus herbal notes.
Lemon zest: Whisked with sugar to release aromatic oils that define the cake's primary citrus profile.
Greek yogurt: Adds moisture and a subtle tang that complements the lemon-infused batter.
Black currant essence: Provides the signature fruit flavor profile for the sweet icing glaze.
Icing sugar: Forms the smooth, sweet base for the black currant glaze poured over the warm cake.

Elegant Cakes for Your Baking Repertoire

If you appreciate the tropical notes in this glaze, our coconut cake with toasted coconut glaze provides a similarly textured finish with a nutty, aromatic profile.
For a unique departure from traditional flavors, try the black sesame chiffon cake, which highlights how earthier ingredients can create a sophisticated dessert.
When you are looking to master a classic, our simple lemon pound cake offers a sturdy, buttery alternative that serves as a staple for any home baker.

Lemon Tea Infused Sheet Cake With A Black Current Glaze

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Ingredients

12⁄3 cups cake flour1⁄4 cup corn flour1⁄4 teaspoon salt11⁄2 teaspoon baking powder1⁄2 teaspoon baking soda3⁄4 cup plain greek yoghurt1⁄4 Cup freshly squeezed lemon juice1 tea bag lemon flavoured @tetleyteasa1 teaspoon vanilla essence11⁄4 cup sugarzest from 3 large lemons3⁄4 cup softened unsalted butter3 eggs

Black Current Glaze

2 cups icing sugar4 tablespoons fresh lemon juiceFew drops black current essence (optional)

Instructions

In a bowl, sift together the cake flour, corn flour, salt, baking powder, and baking soda. Mix well and set aside.In a small bowl, add the freshly squeezed lemon juice and Tetley lemon tea bag, mix and let steep for 5 minutes, and remove the tea bag squeezing out all the tea flavours, Add this tea infused lemon juice to a jug along with yoghurt and vanilla essence, whisk together, and set it aside.In a bowl of a stand mixer, whisk together the lemon zest and sugar on low speed until nice and aromatic. Add in the softened butter and beat until light and pale in colour. Add in the eggs one at a time, beating well after each addition. Beat until well incorporated. Now add the flour mixture and the yoghurt mixture in 3 parts, alternating between the two. Mix on a very low speed. Mix until the batter is nice, smooth, and thick. Do not over mix. You may do this step by hand with a rubber spatula, too.Pour the batter into the prepared cake tray. Bake in a preheated oven at 170C until 15-46 minutes or until a skewer comes out clean. Pour the icing over the cake while the cake is still hot. Let it set and cool completely before serving. Decorate with fresh berries, lemon slices, and a sprig of mint. Enjoy.

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