Ingredients
Scale
- 2 sticks butter, unsalted, room temperature
- 3 1/2 cup all purpose flour, plus extra to roll out dough
- 1 cup white sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/2 teaspoon salt
- 3 eggs, room temperature
- lemon glaze (recipe below)
For the Lemon Glaze:
- 1 lemon, zested, juiced
- 2 c. confectioners sugar
- 1/2 tsp. vanilla
Instructions
- To prepare lemon glaze, place ingredients in a small bowl, mix well with a fork until combined, set aside until ready to use.
For the Tea Cakes:
- Preheat oven to 350 degrees.
- In a medium bowl, combine flour, salt and baking soda. Mix well and set aside.
- In an electric mixer beat butter for about 3-5 minutes are until nice and creamy. Add sugar and beat for 3 minutes more. Add eggs 1 at a time, beating for about 20 seconds between each addition.
- Add vanilla and almond and beat for 20 more seconds. Add flour mixture in 4 batches and beat for about 20 seconds after each addition. Scape the sides of the bowl and make sure flour is mixed well. Transfer mixture to some saran wrap.
- Place in refrigerator for about 1-2 hours are overnight if desired. Roll mixture out on a lightly floured surface until about 1/4 inch thickness. Place on a greased cookie sheet about 2-3 inches apart, batter will spread as they cook.
- Bake for about 7-10 minutes are until nice and golden brown. Remove from oven, allow to cool about 5 minutes on cookie sheet.
- Transfer to cooling rack and allow teacakes to cool completely about 30 minutes before glazing. Glaze either the whole cake, or half. Allow glaze to set up and enjoy!
Nutrition
- Serving Size: 30 tea cakes