My grandmother’s favorite cookie to bake was a tea cake, and this is a wonderful lemon tea cake recipe twist. It’s made super easy with pantry ingredients, and bakes up chewy and buttery with a little lemon flavor in the mix. Serve them like my big mama at the church functions and when entertaining.
Photos from The Kitchn
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How to Make Lemon Tea Cakes
1. Prepping the Basics: Start by placing 1 stick of unsalted butter in your stand mixer’s bowl (a large bowl works too if you’re going old school with hand mixing or using an electric hand mixer). Let the butter become friends with 1 large egg, and they should both hang out at room temperature until the butter feels soft and inviting.
2. Lemon Lovin’: Now, it’s time to show some love to a medium lemon. Grate its zest finely, capturing all those aromatic oils, and then juice it to get about 1 teaspoon of tangy perfection.
3. Dry Ingredients Team-Up: In a separate medium bowl, it’s time for 1 1/2 cups all-purpose flour to meet its partners in crime, 1/4 teaspoon each of kosher salt and baking soda. Give them a whisk to combine and set them aside for their turn in the spotlight.
4. Creamy Dreamy Mix: Back to your butter: add 3/4 cup granulated sugar to the party, and beat them together on medium-high speed until they’re fluffy and smooth, dreaming of what’s about to come. It’ll take about 3 to 4 minutes. Now, introduce the egg, lemon zest, lemon juice, and a teaspoon of vanilla extract into the mix. Beat on medium until they’re all mingling and merry.
5. Low-Speed Introduction: Turn the mixer down to low speed and let the dry ingredients join the creamy base in 3 stages, making sure each addition is fully welcomed before the next one dives in.
6. Chill Session: Cover your bowl and let it chill in the refrigerator. You want the dough to firm up, so give it at least 1 hour, but feel free to leave it up to 3 hours. This is when the flavors really get to know each other.
7. Preheat and Prep: When you’re ready to bake, command your oven to 325ºF and place a rack in the middle. Prep 2 baking sheets with parchment paper for easy cleanup.
8. Shape and Bake: Scoop out the dough in tablespoon-sized portions, rolling each into a happy little ball. Press them gently in the center with your thumb to flatten just slightly, then place them on your baking sheets. Give them some personal space, about 1 1/2 inches apart. You’ll fit up to 12 per sheet.
9. Golden Perfection: Pop one sheet at a time into the oven and bake until the edges are a golden brown testament to deliciousness, about 9 to 11 minutes. Then, let them cool for 5 to 10 minutes.
Lemon Tea Cake Recipe
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Ingredients
- 8 tbsp unsalted butter 1 stick
- 1 large egg
- 1 medium lemon
- 1 1/2 cup all purpose flour
- 1/4 tsp kosher salt
- 1/4 tsp baking soda
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Place 1 stick unsalted butter in the bowl of a stand mixer (or a large bowl if mixing by hand or with an electric hand mixer). Let the butter and 1 large egg sit out at room temperature until the butter is softened.
- Finely grate the zest of 1 medium lemon, then juice the lemon until you have 1 teaspoon juice. Place 1 1/2 cups all-purpose flour, 1/4 teaspoon kosher salt, and 1/4 teaspoon baking soda in a medium bowl and whisk to combine.
- Add 3/4 cup granulated sugar to the butter and beat with the paddle attachment on medium-high speed until fluffy and smooth, 3 to 4 minutes. Add the egg, lemon zest, lemon juice, and 1 teaspoon vanilla extract, and beat on medium speed until well incorporated. Reduce the mixer speed to low and add the flour mixture in 3 additions, beating well after each addition to incorporate.
- Cover and bowl and refrigerate at least 1 or up to 3 hours to firm up the dough.
- Arrange a rack in the middle of the oven and heat the oven to 325ºF. Line 2 baking sheets with parchment paper.
- Scoop out tablespoon portions of the dough and roll each portion into a ball. Using your thumb, gently press the center of each ball to flatten slightly. Place on the baking sheets, up to 12 per baking sheet with at least 1 1/2 inches between each dough ball.
- Bake one sheet at a time until golden brown around the edges, 9 to 11 minutes. Let cool for 5 to 10 minutes before serving.
Notes
Nutrition
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Recipe Tips
- Refrigerate: You’ll notice the dough is a bit thicker than most other cookie doughs. However, it’s still necessary to refrigerate the dough to firm up a bit more so they don’t spread.
- Use warmth to shape: Once ready to bake, the warmth of your hands will help to loosen the dough and allow you to gently flatten it some when pressing down.
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Baked these and shared with my Sunday school class and they loved them! I have to make a double batch next time.
Yay, So happy to hear they were a hit with your Sunday school class.