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Simple Tea Cakes Recipes

Updated on October 12, 2016
Moist Lemon Tea Cakes
Moist Lemon Tea Cakes

Moist Lemon Tea Cakes

40 mins to make

Ingredients

Vegetarian

Produce

  • 1 1/2 tsp Lemon peel

Refrigerated

  • 6 Eggs

Condiments

  • 3 tbsp Lemon juice

Baking & Spices

  • 3 cups All-purpose flour
  • 5 1/4 cups Confectioners' sugar
  • 5 1/2 tsp Lemon extract
  • 2 1/4 cups Sugar
  • 1 tsp Vanilla extract

Dairy

  • 11/16 cup 2% milk
  • 1 1/2 cups Butter
  • 1 package Cream cheese

Directions

  1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon peel. Add flour; beat just until moistened.
  2. Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  3. In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.
  4. Yield: 8-1/2 dozen.

Southern Tea Cakes
Southern Tea Cakes

Southern Tea Cakes

32 mins to make, makes 6-8 dozen cookies

Ingredients

Vegetarian

Refrigerated

  • 2 Eggs

Baking & Spices

  • 4 cups All-purpose flour plus more
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 cups Sugar
  • 1 tsp Vanilla

Dairy

  • 1/2 lb Butter
  • 1/2 cup Buttermilk

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl sift flour, baking soda, and baking powder together. Add remaining ingredients and blend well. Dough will be soft and wet. On a floured surface shape the dough into a disk, cover with plastic wrap and refrigerate for 1 hour. Flour surface again and roll dough out until approximately 1/4 inch thick.
  3. Cut dough into desired shapes and bake on a slightly greased sheet pan for 10 to 12 minutes.

Southern Tea Cakes

Vegetarian

Refrigerated

  • 1 Egg, large

Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1/4 tsp Baking soda
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract, pure

Dairy

  • 1 stick Butter, unsalted

INSTRUCTIONS

  1. In a medium sized bowl, whisk together the flour, salt and baking soda and set aside.
  2. In the bowl of your mixer, add butter and sugar and cream together on high speed until fluffy and smooth (about 4-5 minutes).
  3. Turn mixer to medium speed and add in one egg and vanilla extract and beat until well incorporated.
  4. Lastly, turn mixer to slow speed and add in flour mixture in intervals of three beating after each addition to incorporate.
  5. After dough is well mixed, turn off mixer and remove dough from mixer and add to a ziploc bag and place in your refrigerator for at least one hour to firm up dough.
  6. Once dough is firm, remove from fridge and preheat your oven to 325 degrees.
  7. Line your cookie sheet with parchment paper.
  8. Taking a measuring tablespoon, scoop out cookie dough the size of the tablespoon and roll into a ball. Using your thumb, gently press the center to flatten a bit and place on the tray.
  9. Do the same for the rest of the dough leaving at least an 1½ inches between each dough ball.
  10. Bake for 9-11 minutes until golden brown on the edges and remove from the oven.
  11. Cool for 5-10 minutes and serve.

Granny's old - fashion tea cakes

15 mins to cook, makes 3 dozen

Ingredients

Vegetarian

Refrigerated

  • 1 Egg

Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 cup Flour
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla

Dairy

  • 1/4 cup Butter
  • 3 tbsp Milk

Directions

  1. Cream butter; add sugar and well beaten egg. Add salt and flavoring. Sift flour and baking powder. Add slowly to mixture, alternating with milk until mixed. Roll 1/8 inch thick and cut with biscuit cutter. Bake at 350 degrees for 10 to 15 minutes.

Reed’s Tea Cakes

Ingredients

Vegetarian

Refrigerated

  • 3 Eggs

Condiments

  • 1 cup Butter or margarine

Baking & Spices

  • 3 1/2 cup Self rising flour
  • 1 cup Sugar
  • 1 tsp Vanilla

Instructions

  1. Cream butter and sugar. Add eggs and mix again. Add vanilla and flour and mix well. Roll thin on floured board, cut with cookie or biscuit cutter. Bake at 350 for ten minutes. Sprinkle with sugar while warm or ice with simple icing.

Iced Lemon Tea Cake

Ingredients

Vegetarian

Produce

  • 2 tbsp Lemon, zest
  • 1 Lemon, Juice of large

Refrigerated

  • 2 Eggs, large

Condiments

  • 1 1/2 tbsp Lemon juice, fresh

Baking & Spices

  • 1 tsp Almond extract
  • 1 tsp Baking powder
  • 1 1/2 cup Flour
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla

Oils & Vinegars

  • 1/3 cup Canola or vegetable oil

Nuts & Seeds

  • 1 tsp Almond

Dairy

  • 1/2 cup Milk

Instructions

  1. Preheat oven to 350. In a small bowl, mix the sugar and lemon zest together. Rub the zest into the sugar until you can smell the lemon aroma. Set aside.
  2. In a medium sized bowl, mix together flour, salt, and baking powder. Add the sugar mixture into the flour mixture and stir.
  3. In another bowl, mix milk, canola oil, eggs, lemon juice, almond, and vanilla until well combined. Slowly add in the dry ingredients into the wet ingredients and mix until combined.
  4. Pour into a greased loaf pan. If using a mini loaf pan, cook for 25-30 minutes. For a 1 large loaf, cook for about 50-60 minutes.
  5. For the glaze, stir powdered sugar, lemon juice, and almond together until completely combined. After the loaves have cooled for about 10 minutes, pour the glaze directly over the loaves.

Iced Lemon Tea Cake
Iced Lemon Tea Cake

Grey Tea Cakes

Ingredients

Vegetarian

Produce

  • 3 tbsp Earl grey tea
  • 5 Earl grey tea bags
  • 1 tsp Lemon, zest

Refrigerated

  • 3 Eggs

Baking & Spices

  • 2 cups All purpose flour
  • 1 1/3 Baking powder
  • 1 drops Food coloring, purple
  • 1 1/2 cups Icing sugar
  • 1 cup Sugar
  • 1 tsp Vanilla

Dairy

  • 7 oz Butter, unsalted
  • 3/4 oz Butter
  • 2/3 cup Milk

Directions

  1. Place the milk in a microwave-safe bowl, and heat it for 90 seconds or until it is hot but not boiling. Add the tea bags and stir briefly. Cover with a piece of foil.

  2. Infuse the hot milk for 12-15 minutes, until the milk is a caramel color and very fragrant.

  3. Pour the milk through a wire strainer into a measuring cup, to remove the tea bags. Squeeze the bags over the milk to extract all of the flavor. You should have 1 cup of milk. Cool until the milk is room temperature.

  4. Preheat the oven to 325 F. Grease an 8-inch cake tin and line it with baking paper.

  5. Use an electric mixer to beat the butter, sugar and vanilla in a medium bowl until pale and creamy. Add the eggs one at a time, beating well after each addition. Using a spatula, fold in the flour, lemon zest, baking powder and milk until combined.

  6. Spoon mixture into prepared tin and smooth the surface with the back of a spoon. Bake for 1 hour until a skewer comes out clean. Leave the cake in the tin for 5 minutes before turning it out onto a wire rack to cool completely.

  7. For the glaze, place all the ingredients in a heat-proof bowl and melt over a double boiler until the icing is melted, glossy, and smooth.

  8. Cut the cake into even squares and cover entirely with the glaze. Let dry on a wire rack positioned over a baking sheet to catch the drips. Decorate with edible flowers.

Southern Tea Cakes

Ingredients

Vegetarian

Produce

  • 1 Vanilla bean with beans scraped out

Refrigerated

  • 2 Eggs

Baking & Spices

  • 2 tsp Baking powder
  • 3 cups Flour
  • 1 cup Granulated sugar
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla and beans from one vanilla bean pod

Dairy

  • 1 cup Butter
  • 3 tbsp Milk

INSTRUCTIONS

  1. Preheat oven to 350°
  2. Line a baking sheet with parchment or a silicone mat. Set aside.
  3. In bowl of stand mixer beat butter and sugar together for 1 minute until mixed. Add in eggs and vanilla (and vanilla beans) and mix until incorporated, scraping sides as necessary.
  4. Add in baking powder and salt, continuing to mix and finally the flour. Mix until dough just comes together.
  5. Form dough into 2 inch balls and place on lined baking sheet.
  6. Bake for 10-12 minutes until slightly golden. Don't over-bake.
  7. Allow to cool on wire rack while preparing your glaze
  8. For glaze whisk ingredients all together in a bowl. Pour directly over the tea cakes.
  9. Allow glaze to set before eating.

Almond Tea Cakes

45 mins to make

Ingredients

Vegetarian

Refrigerated

  • 1 Egg white
  • 2 Eggs, large

Condiments

  • 1/2 tsp Lemon juice

Baking & Spices

  • 4 cups All-purpose flour
  • 4 tsp Almond extract
  • 1 tsp Baking powder
  • 3/4 cup Brown sugar, packed
  • 1 1/4 cup Sugar

Nuts & Seeds

  • 1/2 cup Almonds, ground
  • 1 Almonds

Dairy

  • 2 cups Butter
  • 1 Milk

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill.
  2. For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon of filling into each. Cover with quarter-sized circles of dough.
  3. Brush with a little milk and top with an almond. Bake at 350° for 14-16 minutes or until golden. Yield: about 5 dozen.

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