Lemon Tea Cakes Recipe
The taste of lemon tea cakes recipe leans toward gentle brightness, carrying a soft sweetness balanced by a lively citrus spark. The texture stays tender, light, and pleasantly moist, offering calm, uplifting treat that suits quiet pauses or afternoon tea moments.The ingredients shaping this result include softened butter, powdered sugar, a touch of granulated sugar, all-purpose flour, baking powder, salt, eggs, milk, lemon juice, and grated zest.
Equipment
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Mini-cake pan
- Grater or zester
- Cooling rack
Ingredients
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- 1 tablespoon granulated sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup milk
- 2 tablespoons fresh lemon juice
- 2 tablespoons grated lemon zest
- 1 tablespoon additional grated lemon zest for topping
Instructions
Cream the Butter & Sugars
- In a mixing bowl, beat the softened butter, powdered sugar, and 1 tablespoon granulated sugar until the mixture becomes pale and fluffy. This helps create a tender crumb later.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt. Set aside so they are ready to mix in without lumps.
Add Eggs, Milk & Lemon
- Beat the eggs into the butter mixture one at a time. Add the milk, lemon juice, and 2 tablespoons of the lemon zest. Mix just until everything is blended doesn’t over beat.
Bring the Batter Together
- Add the dry mixture into the wet ingredients in small portions, stirring gently with a spatula. Fold until the batter is smooth and even. The batter will be soft but not runny.
Fill the Pan & Bake
- Spoon the batter into a greased mini-cake pan, filling each cavity about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 15–18 minutes, or until the tops spring back lightly and a toothpick comes out clean.
Finish with Lemon Zest
- Allow the tea cakes to cool for a few minutes in the pan before transferring them to a rack. While still slightly warm, sprinkle with the remaining tablespoon of lemon zest for extra brightness.
Notes
Notes: For extra lemon flavor, brush the warm cakes with a bit of lemon juice mixed with sugar before coating. These tea cakes stay soft for several days if stored in an airtight container.
Nutrition Facts Of Lemon Tea Cakes Recipe
Calories: 215 | Fat: 9 g | Saturated Fat: 5 g | Carbohydrates: 32 g | Sugar: 22 g | Protein: 3 g | Sodium: 120 mg