Tiny New York Kitchen: Morning Lemon Cake


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By Victoria Hart Glavin of Tiny New York Kitchen

I’m not going to lie about it anymore. There are mornings that I’m on the go and it’s so simple to grab a piece of my Morning Lemon Cake and a cup of steaming hot coffee and be on my way. Who says you can’t eat cake for breakfast? I think people should eat cake all day if they want to.


  • 18 Tablespoons Unsalted Butter (Softened)
  • 1 1/4 Cup Sugar
  • 1 Tablespoon Lemon Zest
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Lemon Extract
  • 4 Eggs (Room Temperature)
  • 2 Cups Self-Rising Flour

Preheat your oven to 350 degrees.

Grease loaf pan and then line with parchment paper.

In a large-size bowl, beat butter and sugar for 5 minutes until creamy. Add lemon zest, vanilla, and lemon extract. Add egg, one at a time. Beat after each addition. Fold in flour and until combined.

Pour batter into prepared loaf pan. Place in oven and bake for 40 to 50 minutes.

Remove from oven and let cool for 15 minutes before removing cake frompan.

Serves 8
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes