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Step 1. Preheat oven to 375°. Generously butter –no cooking spray here!–baking pans. Pro Tip: For this tea cake recipe, I use 4 baking pans so that I don’t have to wait for them to cool. Step 2. Melt two sticks of butter in a small saucepan. Step 3. In a large bowl, combine two eggs and the sugar.
Tea cakes are not cakes but cookies. There are many different recipes for tea cakes, both in terms of ingredients (butter, shortening), shapes (cut into rounds or irregularly shaped and dropped by hand), and flavors (lemon, vanilla, or nutmeg).
Ratings and prices are accurate and items are in stock as of time of publication. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
My take on the butter cake is that it must be buttery but not too, and not too sweet! It should be something that is easy to go with tea and doesn’t leave a greasy after taste when you are done. It is achieved exactly here in this recipe and you can try it! I also served them in bite size portions to go with tea, we all know how important tea is!
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