Table of Contents
1 Combine flour, sugar, lemon zest, baking powder, baking soda, and salt in the bowl of a food processor. Pulse to mix. … 2 Scatter butter across surface. Pulse until butter is completely incorporated into dry ingredients. … 3 Preheat oven to 350°F. … 4 Bake until tea cakes have puffed slightly and barely take on color, 12-14 minutes. …
Fluffy, buttery, and shockingly tender, old fashioned tea cakes are more akin to a crossover between a biscuit and a cookie than they are to a cake. Like many of our oldest recipes, tea cakes were created out of scarcity—both in ingredients and time.
Add the buttermilk and beat well again. In a medium bowl, combine the flour and soda. Turn the mixer down to the slowest speed and gradually add the flour and soda mixture into the creamed mixture. Add in the vanilla. Shape the dough into a round or rectangle, cover with plastic wrap, and chill several hours or overnight.
At their most basic, tea cakes are simply flour and sugar combined with butter and buttermilk. Flavors like vanilla, cinnamon, or lemon are regularly used to add a touch of flair to the otherwise simple cakes. Our recipe calls for the zest of one lemon, adding just the right hint of citrus to the buttery tea cake.
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