Cakes for Afternoon Tea

Cakes for Afternoon Tea
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When planning your afternoon tea menu consider serving a special cake. You'll need just one thin slice per person. Plan on a beautiful presentation and serve it as the last course with two to three other small sweets.

Lavender Tea Cake


1 cup granulated sugar

5 tablespoons butter, softened

1/2 teaspoon vanilla extract

1 large egg

1 large egg white

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup plain fat-free or lowfat yogurt

2 tablespoons finely chopped fresh lavender leaves


1/3 cup sifted powdered sugar

1 teaspoon water

1/4 teaspoon vanilla extract

Preheat oven to 350 degrees. Beat granulated sugar, butter, and vanilla at medium speed until well-blended. Add egg and egg white, one at a time, beat well after each addition. Sift flour and carefully measure.Combine the flour with the baking powder, baking soda, and salt, stir well. (I often sift again) Add flour the mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender. Pour the batter into an 8-inch loaf pan coated with cooking spray. Bake at 350 degrees for about 1 hour or until a wooden pick inserted in the center comes out clean. To prepare glaze, combine powdered sugar and remaining ingredients. Spread on the warm cake. Cool in pan 20 minutes on a wire rack before removing from the pan. To serve slice thinly and present on a pretty platter.

Daisy Cake Pan

Orange Almond Cake


2 large oranges

6 eggs

1 1/2 cups ground almonds, divided

1/4 tsp. salt

1 cup sugar

1/2 tsp. ground cinnamon

1 tsp. baking powder

Orange slices for garnish

Wash the oranges and boil them whole in enough water to cover completely for 30 minutes. Drain and allow to cool. Cut into quarters and remove any seeds. Place in a blender or processor and chop until it's like a rough puree Beat the eggs in a bowl until thick and add the orange puree, ground almonds, salt, sugar, cinnamon, and baking powder. Mix well and pour into a deep greased and floured 9 inch cake pan. Bake in a preheated 400 degree oven for 45 minutes or longer, until the center of the cake is set. Remove the pan to a cooling rack and allow to cool before turning out onto a serving dish. Serve garnished with orange slices. You can dust with confectioners' sugar or use a glaze. Cut into small pieces.

Spice Tea Cake


1 1/8 cups sugar

1 1/2 cups flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. lemon zest

1/2 tsp. orange zest

1 tsp. ground cinnamon

1/4 tsp. ground ginger

Pinch each of grounds cloves and nutmeg

1/2 cup choppped pecans

3/8 cup of strong brewed tea

1/3 cup oil

1/2 cup honey

1/2 cup buttermilk

1 large egg

Preheat oven to 350 degrees. Sift the dry ingredients into a bowl. Mix the wet ingredients in another bowl. Add the wet mixture to the dry mixture and stir in nuts. Pour into well greased bread pan (8x4x4) Bake for an hour until center of cake tests done with a toothpick. Sprinkle with sifted confectioners' sugar or glaze.

Coconut Pound Cake


2 cups granulated sugar

1 cup butter, unsalted is best

5 large eggs

2 cups all purpose flour

1 1/2 tsp. baking powder

1/2 cup milk

3 1/2 ounces flaked coconut

1 tsp. coconut extract


1 cup granulated sugar

1/2 cup water

1 tsp. coconut extract

Preheat oven to 350 degrees. Butter and flour a 10 inch tube or Bundt pan. In a large bowl cream together the sugar and the butter. Fold in the eggs one at a time, mixing well after each one. In another bowl, sift the flour and the baking powder, then mix in the coconut and the extract. Beat this into the creamed mixture and mix well. Pour the batter into the prepared pan. Bake for 1 hour until it tests done. Cool on wire rack for 5 minutes then transfer to a platter. Mix together the glaze ingredients into a small pan. Boil for one minute and pour over the warm cake.

Cream Cheese Pound Cake


1 1/2 cups butter

1 (8 ounce) package cream cheese

3 cups granulated sugar

1 tablespoon vanilla extract

1 teaspoon almond extract

6 large eggs

3 cups cake flour

Preheat oven to 325 degrees. Grease one 10 inch tube or Bundt pan. Cream together the butter, cream cheese, and sugar until light and fluffy. Stir in the extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan. Bake at for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. NOTES: This is rich, so you don't really need to glaze it, but the one in the recipe above will work nicely replaced with almond extract or simply sprinkle the cake with confectioners' sugar.

More Afternoon Tea Recipes!

Tea Breads

Scones for Tea

Cookies for Tea

Tea Sandwiches


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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