A classic recipe for old-fashioned Lemon Tea Cakes. These are soft, cake-like cookies with a bright lemon flavor from fresh peel, topped with a tangy lemon glaze that’s brushed on while they’re still warm.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Tea Cakes: | |
| 1 3/4 Cups | Flour |
| 1 Tsp | Baking Powder |
| 1/4 Tsp | Salt |
| 1/2 Cup | Butter or Margarine, softened |
| 3/4 Cup | Sugar |
| 1 | Egg |
| 1 Tbsp | Shredded Lemon Peel |
| 1/2 Cup | Milk |
| 1/2 Tsp | Vinegar |
| For the Glaze: | |
| 3/4 Cup | Sugar |
| 1/4 Cup | Lemon Juice |
Instructions
- Prepare: Preheat your oven to 350°F. In a small bowl, stir the vinegar into the milk and set aside to “sour.”
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Wet Ingredients: In a large bowl, cream the softened butter and ¾ cup of sugar together with an electric mixer until fluffy. Add the egg and shredded lemon peel; beat well.
- Combine: Alternately add the dry ingredients and the soured milk to the creamed mixture, beating on low speed until smooth after each addition.
- Bake: Drop the dough by rounded teaspoons about 2 inches apart onto an ungreased cookie sheet. Bake for 12 to 14 minutes, or until the edges are lightly browned.
- Glaze: While the tea cakes are baking, mix the ¾ cup of sugar and the lemon juice for the glaze in a small bowl.
- As soon as you remove the tea cakes from the oven, immediately brush the tops with the lemon glaze. Let them sit on the baking sheet for a minute before transferring to a wire rack to cool.
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