Lemon Tea Cakes

📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic recipe for old-fashioned Lemon Tea Cakes. These soft, cake-like cookies feature bright lemon flavor and a tangy glaze brushed on while warm.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	14 mins	None	3–4 dozen cookies

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🔪 Key Equipment

• Small bowl
• Medium bowl
• Large bowl
• Electric mixer
• Cookie sheet
• Wire rack
• Pastry brush

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Ingredients

For the Tea Cakes

Measurements	Ingredients	Prep / Notes
1 3/4 cups	Flour	all-purpose
1 teaspoon	Baking Powder	none
1/4 teaspoon	Salt	none
1/2 cup	Butter	or margarine, softened
3/4 cup	Sugar	none
1 large	Egg	none
1 tablespoon	Lemon Peel	shredded
1/2 cup	Milk	none
1/2 teaspoon	Vinegar	none

For the Glaze

Measurements	Ingredients	Prep / Notes
3/4 cup	Sugar	none
1/4 cup	Lemon Juice	fresh

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Instructions

Step 1: Prepare Batter

1. Preheat oven to 350°F. In a small bowl, stir 1/2 teaspoon vinegar into 1/2 cup milk to make ‘sour milk’ and set aside.
2. In a separate bowl, whisk together the 1 3/4 cups flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
3. In a large bowl, cream the 1/2 cup butter and 3/4 cup sugar until fluffy. Add the 1 large egg and 1 tablespoon lemon peel; beat well.
4. Alternately add the dry ingredients and the soured milk to the creamed mixture, beating until smooth after each addition.

Step 2: Bake and Glaze

5. Drop the dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
6. Bake for 12 to 14 minutes, or until the edges are lightly golden and set.
7. While the tea cakes bake, prepare the glaze by mixing the 3/4 cup sugar and 1/4 cup lemon juice.
8. As soon as you remove the tea cakes from the oven, immediately brush the tops with the lemon glaze. Let cool on the cookie sheet for a minute before transferring to a wire rack.

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💡 Make-Ahead & Storage: Store baked tea cakes in an airtight container at room temperature for up to 3 days.

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Original Recipe Scan