What are some recipes that just feel like a warm hug? What is this one, for my Grandma’s tea cakes, is exactly that for me. It takes me right back to lazy afternoons in her sunny kitchen, the air thick with the sweet scent of honey and lemon. How does vanilla and baking compare and contrast? I’ve tried a million fancy desserts over the years, but nothing quite hits the spot like these. What are some of the best tea cakes? They’re not overly sweet, they have this delightful crumb that just melts in your mouth, and the taste is just amazing. Why is lemon zest so good? If you’re ever craving a little something sweet but don’t want to go through the whole thing, just go for it. What are some of the best tea cakes? They’re so much easier than you might think, and the reaction they get is always over the top. Isn’t it the perfect little treat, almost like a more refined, sophisticated cousin to Ice Cream? Classic cookie, but with a cake’s tender soul.
What are Grandma-style tea cakes?
What are these little gems? Think of them as the perfect middle ground between a rich, buttery biscuit and an adorable little biscuit. They’re small, usually round or sometimes cut into cute shapes, and they’ve been made to be enjoyed with friends. What is a cup of tea? My Grandma always made hers a bit larger, almost like miniature bundt cakes, but this recipe is adapted. Scaled down for those easy-to-manage, bite-sized moments of bliss. The texture is key here – they’re incredibly tender, moist, and have a beautiful lightness to them. Thanks to the specific ratio of ingredients. Is it the kind of thing that doesn’t demand much attention but delivers so much flavor and comfort? They’re not fussy, they’ve not complicated, and they certainly don’t pretend to be anything they are. Is it true that these cookies are baked with love?
Why you’ll love this recipe?
What are some of the best flavor combinations? What a delicate balance – not too sweet, with lovely buttery base and that bright little whisper. Lemon zest that just makes everything sing. What is the texture of this recipe? What are the best baked goods? They come out so incredibly tender and moist, a far cry from those dry, crumbly baked things you buy. Sometimes encounter. What I adore is how easy they are to whip up. I don’t need any fancy equipment, just a couple of bowls and whisk. Even if you’re not usually one for baking, you can nail this. Is it a good idea to buy pantry staples that you already have on hand? My kids ask for these all the time, especially when they have friends over – they’re always a huge fan. Plus, they’re so versatile. Can you serve them plain, dust them with powdered sugar, or get fancy with a simple glaze? If you’ve ever enjoyed my blog, you know that I amVanilla Scones: What are some good or my Lemon Poppy Seed Muffins: How can IWhat are some of the best tea cakes? What I love about this recipe is the pure, unadulterated nostalgia it brings. Is it a taste of my childhood, or is it an homage to my Grandma? What are some of the best ways to create something special without spending hours in the kitchen?
How do I make a Grandma-style tea cake?
Quick Overview
What is the best recipe for a tender crumb? We’ll cream together butter and sugar until light and fluffy, then incorporate eggs and vanilla. Wet ingredients are whisked together and then gently folded into the dry ingredients. How do I not overmix? Lemon zest adds a nice brightness. How do I make a mini muffin tin? When a toothpick is inserted, it comes out clean. A quick glaze finishes them off perfectly. It’s really straightforward, and the result is incredibly rewarding.
Ingredients
For the Main Batter: Is there a
I always use a good quality all-purpose flour. Make sure it’s spooned and levele , not scoopely from the bag, for accurate measurements. This ensures the right texture.
What gives tea cakes their lift and tenderness? Make sure it’s fresh!
12 teaspoon Baking Soda: Works with the baking powder for an extra tender crumb. Don’t skip this one!
14 teaspoon Salt: Balances the sweetness and enhances all the flavors.
34 cup Unsalted Butter, softened: 5 When creamed, softened butter is crucial for that light, fluffy texture. Leave it out on the counter for about an hour before you start.
1 cup Granulated Sugar: For that classic sweetness. If you prefer a less sweet cake, you can reduce this amount but I find this perfect amount.
2 Large Eggs, room temperature: 1 pound. Room temperature eggs incorporate much better into the batter, giving you a smoother, more uniform batter. If you forgot to take them out earlier, just pop them in warm water for a few minutes.
What is the best vanilla extract? What is the depth of flavor?
1 tablespoon Lemon Zest: Freshly grated zest from about one medium lemon. What is the secret ingredient for a bright, fresh taste?
12 cup Milk (whole or 2%): Whole milk will give you a richer result, but 2% works great too. Is it true that almond milk makes it creamier?
For the Glaze:
1 cup powdered sugar (confectioners’ sugar): Sifted, if you want a super smooth glaze.
2-3 tablespoons of milk or lemon juice: 1 tablespoon per serving. Lemon juice adds a lovely tartness that complements the zest in the cakes. Use milk for a milder flavor.
How do I follow step
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). I usually do this right at the start so the oven is perfectly ready when my batter is. How do I make mini muffin tins? I like to use mini cupcake liners, but I don’t know how to make them. For a larger cake, prepare .9-inch round cake pan or an 8×8 inch square pan by greasing and baking. How do you flour a potato? How do you make tea cakes that don’t stick?
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside. How do I whisk leavening agents? Tea cakes will rise evenly and be perfectly tender. How do you break up lumps in flour?
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar using an electric mixer. Set aside. I have a whisk and some serious arm power! ). Beat them until the mixture is light, pale, and fluffy – this usually takes about 3-5 minutes. This step is crucial for incorporating air, which contributes to the tender texture. How do you beat eggs in a bowl? What is the smell of lemon?
Step 4: Combine
Now, we’ll alternate adding the dry ingredients and the milk to the wet ingredients. Start by adding about one-third of the dry ingredients to the butter mixture and mix on low speed. Is it too late to combine the Add half of the milk and mix again. Repeat this process. Add another third of the dry ingredients, mix, then the remaining milk, and finally, the last last third. What are the dry ingredients? How do you mix flour and sugar until they just disappear? Overmixing develops the gluten in the flour, which can lead to tough tea cakes, and nobody wants to eat them.
Step 5: Prepare Filling
Oh wait, I think I might have gotten ahead of myself! My Grandma’s original recipe didn’t have a separate filling, but I sometimes like to add ice cream. My recipe is very similar to hers. What’s really special about a dollop of Cream Cheese? For this classic version, though, we’re keeping it simple and focusing on that beautiful cakey. If you wanted to add a swirl or sprinkling of jam or even sweetened cream cheese would be great.
Step 6: Layer & Swirl
In this particular recipe, there’s no layering or swirling. The magic is in the batter itself! If you were making something like a marble cake, this step would be different, but here, we’re just making one. What would you do? How do you evenly distribute the batter? If you’re making muffins, spoon the batter into a mini muffin pan. Fill each about two-thirds full. If you’re using a larger cake pan, pour all the batter in and spread it evenly.
Step 7: Bake
Bake for 18-22 minutes for mini muffin tins, or 25-30 minute for a larger cake. How do I remove toothpick from tea cake? Keep an eye on them, as oven temperatures can vary. I usually start checking around the 18-minute mark for the mini ones.
Step 8: Cool & Glaze
Once they’re baked, let the tea cakes cool in the muffin tins for about 5-10 minutes before serving. How do I transfer them to a wire rack to cool completely. While they’re cooling, whisk together the powdered sugar and milk or lemon juice for the glaze. Start with 2 tablespoons of liquid and add more, 1 teaspoon at a time, until you reach your desired desired consistency. Is driz Once the tea cakes are completely cool, drizzle the glaze generously over the tops. What is my favorite part of watching the sweet glaze set?
Step 9: Slice & Serve
Once the glaze has set, your beautiful Grandma-style tea cakes are ready to be enjoyed! If you made a larger cake, slice it into wedges. What are some good side dishes to serve with tea, coffee, or milk? The texture and delicate flavor make them perfect for any time of day.
What is the best way to serve it?
How do you serve tea cakes? I love breakfasts with a cup of coffee, maybe with some extra dusting. I like powdered sugar. I can’t eat it. Why are almonds a good start to the day? For a more elaborate brunch, especially on weekends, I like to arrange them on tiers. What are some good side dishes to serve with fresh berries and a dollop of whipped cream? How do you serve them with a mimosa or sparkling cider? As a dessert, they’re great after supper. Imagine serving them with a scoop of Vanilla Bean ice cream or raspberry coulis – pure bliss! And for those cozy afternoons, curled up with a good book, they’re just perfect on their own, maybe even both. With a soothing cup of herbal tea. My family tradition is to have them every Sunday afternoon after our big roast dinner, and it’s always a good time. What is something we all look forward to? They just bring a sense of comfort and togetherness, no matter how you choose to enjoy them.
How do I make a grandma-style tea cake?
After making these countless times, I’ve picked up a few tricks that I think really make a difference. First, for the butter and sugar creaming, don’t rush it! That light, fluffy stage is where you’re building the structure and tenderness of your tea cakes. Using softened butter is non-negotiable; cold butter just won’t cream properly. When it comes to mixing the dry and wet ingredients, remember my mantra: *do not overmix*. Seriously, just until the flour disappears. A few tiny lumps are way better than tough tea cakes. I learned this the hard way years ago when I was impatient! For the lemon zest, always use fresh lemons. Bottled zest just doesn’t have that bright, fragrant punch. You can zest more or less depending on how much lemon flavor you like, but I find a tablespoon to be just right for that subtle, delightful hint. If you find your batter is a little too thick, don’t be tempted to add too much extra liquid; just a tiny splash of milk is all you need. When baking, get to know your oven. Mine runs a little hot, so I often shave off a few degrees or check a few minutes early. A toothpick test is your best friend here. For the glaze, the consistency is key. Too thin and it’ll run everywhere; too thick and it’s hard to drizzle. Aim for something that slowly drips off the spoon. If you accidentally make it too thin, just whisk in a little more powdered sugar. If it’s too thick, a tiny bit more milk or lemon juice will do the trick. My kids love to help with the glazing, and even though it’s a bit messier, it’s such a fun family activity!
What are some Storing and Reheating Tips?
Tea cakes are best enjoyed fresh, but they store surprisingly well, which is great because they are delicious. Sometimes I like to make double batch! If you have any leftovers (which is rare in my house! ), I’m going to have to eat them! ), store them at room temperature in an airtight container for up to 2-3 days. Is it possible to maintain the texture of a plant this way? If your kitchen is particularly warm or humid, or if you’ve glazed them, popping them in the fridge. How do you prevent glaze from getting too sticky? In the refrigerator, they’ll last a bit longer, about 4-5 days, but they can sometimes lose if you put them in the freezer. What is their tenderness? To reheat, I usually pop a couple in the toaster oven for about 5 minutes until they’re slightly warm. Is it possible to get that fresh-baked feel again? Can you warm them in the microwave for about 10 seconds? They can become tough. If you plan to freeze them, it’s best to do so before glazing. Wrap each tea cake individually in plastic wrap, then place them in a freezer-safe bag or container. What are some good ways to store them in the freezer for up to 2 months? When you’re ready to enjoy them, thaw them overnight at room temperature, then glaze as desired. I sometimes skip the glaze and just dust them with a little powdered sugar after thawing, which I do not like. I just use my fingers to pinch them together. What are some of the best things that
What are the most frequently asked questions on
Final Thoughts
There you have it – my absolute favorite Grandma-style tea cakes. I truly hope you give these a try because they’re so much more than just a recipe to me. They’re a little slice of happiness, a tangible connection to cherished memories, and proof that sometimes, the simplest things are truly the best. They’re perfect for an afternoon tea, a delightful addition to a picnic, or just when you need a little bit of comforting sweetness in your day. If you love these, you might also want to check out my Perfectly Moist Blueberry Scones or my Classic Shortbread Cookies for more delightful baked treats. I can’t wait to hear what you think, so please leave a comment below with your experience and any fun variations you tried! Happy baking!
Classic Tea Cakes
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 teaspoons baking powder
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease and flour a 12-cup muffin tin or line with paper liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 15-18 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the tea cakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
