Brighten up these chilly winter days with a delicious Lemon Chai Cake. This sweet, lemony almond cake is infused with cozy chai flavors for the perfect winter treat. Top it off with a simple yet unique citrus honey lemon glaze—every bite is so good. Enjoy it for brunch, as an afternoon pick-me-up with your latte, or as a dessert. It’s easier to make than you might expect, and it turns out gorgeous with very little effort.

By now, you probably know that when it comes to baking sweets, I usually lean toward chocolate. But sometimes, especially in winter, all I crave is something bright and citrusy.

With Meyer lemons in season, they’re perfect for cakes, muffins, and more. Since I don’t bake with citrus often, it’s always a fun change. And every time I make something like this cake, I’m reminded just how fresh and tasty citrus desserts can be.

Originally, I had a different recipe planned for today. But as soon as I spotted Meyer lemons at the store, this idea seemed way more exciting (and delicious).

So, I switched things up and got to testing.

The details
Since we’re infusing the cake with chai, the first step is steeping tea bags in hot milk. While that’s happening, the rest of the cake comes together easily.

The secret to amazing flavor? Mixing soft butter with fresh lemon zest. I used my go-to butter—the one I always have in my fridge—Land O Lakes® Butter.

You guys know how much I love Land O Lakes® Butter. It’s what my dad used when I was growing up, and it’s still my favorite today.

I highly recommend using high-quality Land O Lakes® salted butter. The rich, buttery taste and subtle saltiness really shine in this simple winter cake.

For the lemons, if you can find them, go for Meyer lemons. They’re sweeter with a hint of orange—such a delicious winter treat.

Next, mix in honey for sweetness, then add the eggs, vanilla, and flour. Finally, beat in the chai-infused milk.

Onto the glaze
While the cake bakes, whip up the glaze with lemon juice, honey, and powdered sugar.

For a pop of color, I added blood orange zest, but that’s totally optional.

You can serve this lemon chai cake slightly warm or at room temperature. If you want to make it ahead, it keeps really well—just store it covered in a cool spot (no need to refrigerate). It’s the perfect make-ahead brunch, dessert, or snack to brighten up these short winter days.

No matter how you serve it, it’s delicious!

Looking for other dessert ideas? Here are my favorites:

• Lemon Key Lime Pie Bars
• Lemon Strawberry Dutch Baby with Ricotta Cream
• Tahini Butter Chocolate Chip Cookies

Finally, if you make this Lemon Chai Cake, leave a comment or rating! I love hearing from you and always do my best to reply. And if you make it, don’t forget to tag me on Instagram—seeing your recreations is my favorite!