Lemon Tea Cakes

When you need a recipe that will provide plenty of little treats to enjoy, whether you’re serving them to a crowd or just prepping ahead, this lemon tea cake recipe is it. With just one batter, you’ll end up with over eight dozen mini cakes to serve for a variety of occasions.

These lemon tea cakes from recipe contributor Charlene Crump of Montgomery, Alabama, are made with butter, plenty of eggs and flour, with fresh lemon juice, zest and extract for flavor. Cream cheese adds richness to these cakes, and the fact that there’s lemon juice, zest and extract means they’re for true citrus lovers. The batter comes together simply, and the cakes bake in under 15 minutes. Once cooled and glazed, you’ll have tiny, tender cakes to pair with, of course, afternoon tea or coffee. Or, put them out for a brunch spread or a spring celebration.

What are tea cakes?

There are multiple types of tea cakes. Traditional English tea cakes are a bit heartier and are most often made with flour and yeast along with dried fruit and nuts. Southern tea cakes are more like a buttery, soft cookie with light edges and subtle sweetness; they rely on eggs to rise slightly while baking. Our version is more similar to southern tea cakes, with a slight tang thanks to the cream cheese. And our lemon tea cakes are baked in a muffin tin for an alternative, consistent shape.

Ingredients for Lemon Tea Cakes

• Butter: Butter adds rich flavor and a light, airy texture. Be sure to start with softened butter for all baking projects.
• Cream cheese: Softened cream cheese adds extra moisture and a slight tang to these tea cakes.
• Granulated sugar: Sugar adds sweetness and contributes to the tender texture.
• Eggs: Six eggs add rich moisture and help the tea cakes rise while baking.
• Lemon juice and zest: Incorporate fresh lemon juice and lemon zest for lovely, vibrant flavor. You can easily zest a lemon with a microplane.
• Lemon extract: Lemon extract enhances the fresh lemon flavor.
• Vanilla extract: A touch of vanilla extract goes a long way in enhancing the flavor of the cakes.
• Lemon glaze: Make a simple lemon glaze with more lemon extract, confectioners’ sugar and 2% milk to finish the tea cakes.

Directions

Step 1: Make the batter

Preheat the oven to 325°F. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add the flour and beat just until moistened.

Editor’s Tip: For the smoothest batter, stop the mixer and scrape down the sides of the bowl with a spatula before and after adding the eggs.

Step 2: Bake the tea cakes

Fill greased miniature muffin cups two-thirds full with the batter. Bake for 10 to 15 minutes or until a toothpick inserted in the center comes out clean. Cool for five minutes before removing from pans to wire racks to cool completely.

Editor’s Tip: Another way to test for doneness is to touch the tops of the tea cakes. If they spring back easily, the cakes are done; if you leave a slight indent, they need a few more minutes.

Step 3: Glaze the cakes

In a small bowl, whisk together the confectioners’ sugar, milk and lemon extract. Dip the tops of the cakes into the glaze. Place on waxed paper to dry.

Lemon Tea Cake Variations

• Try another glaze: Instead of lemon extract, use lemon zest in the glaze. Or, try another extract, like vanilla or almond.
• Add poppy seeds: Channel classic lemon poppy seed muffins and incorporate the little seeds into your tea cakes. Simply stir 2 tablespoons into the batter before baking.
• Top with nuts: Crushed pistachios would add a touch of flavor and flair to these little tea cakes.

How to Store Lemon Tea Cakes

Lemon tea cakes should be stored in an airtight container to maintain their freshness and texture. Keep them at room temperature for up to five days.

Can you freeze lemon tea cakes?

This recipe for lemon tea cakes makes over eight dozen little cakes, so you’ll likely have several left. You can absolutely freeze them by storing lemon tea cakes in an airtight container or a freezer bag. Freeze them before glazing; when ready to serve, thaw the tea cakes at room temperature and top with the glaze.

Lemon Tea Cake Tips

When should you serve lemon tea cakes?

Lemon tea cakes are a wonderful treat to accompany any occasion. Of course, they are the ideal little cakes to pair with a cup of afternoon tea or to add to a high tea spread. They can also be served in the afternoon with coffee for a pick-me-up, or plate a few for dessert paired with vanilla ice cream or homemade whipped cream.

What if the glaze for my tea cakes is too runny?

If the glaze seems too runny, gradually add small amounts of confectioners’ sugar to thicken it. If the glaze is too sweet, add a pinch of salt and stir.

How can I decorate lemon tea cakes?

There are so many pretty ways to dress up these little lemon tea cakes. Consider garnishing the tops with sprinkles of dried lavender or edible flowers. You could also add freshly grated lemon zest or add a drop of pink food coloring to the glaze for a pop of color.