Lemon Tea Cakes
Lemon Tea Cakes are light, moist treats with zesty lemon flavor, perfect for teatime or casual gatherings, appealing to those who enjoy citrus-infused baked goods.
Ingredients
Instructions
- In a bowl, mix all dry ingredients.
- Add other ingredients and beat for 3 minutes.
- Pour batter into prepared baking pan.
- Bake in a 325°F oven for 12 minutes or until lightly browned.
Tips & Substitutions
For extra flavor, consider adding lemon zest to the batter. If you don't have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. Ensure your butter is softened for easier mixing. Be careful not to overmix once you add the wet ingredients, as this can result in denser cakes. These cakes are light and delightful, perfect to serve alongside Cinnamon Sugar Cookies.
Serving Suggestions
These lemon tea cakes are delicious on their own, but they can be elevated with a dusting of powdered sugar or a light glaze made from lemon juice and powdered sugar. Consider pairing them with a fresh fruit salad like Cream Apple Salad for a refreshing contrast. They also make a great addition to afternoon tea or as a sweet treat alongside coffee.
Storage & Reheating
Store leftover lemon tea cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, simply place them in a microwave for a few seconds or warm them in an oven at 300°F until just heated through, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Tea Cakes contains roughly 154 calories, with 2g protein, 17g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 707mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs in place of the egg whites. However, this may alter the texture slightly, making the cakes a bit richer and denser. If you prefer a lighter texture, stick to the original recipe with egg whites.
What can I use instead of butter?
If you're looking for a dairy-free option, you can substitute the butter with a dairy-free margarine or coconut oil. Both will work well in this recipe, although they may impart a slight flavor difference. Ensure the substitute is at room temperature for easy blending.
How do I know when the cakes are done baking?
The lemon tea cakes are done when they are lightly browned on top and a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of the baking time to avoid overbaking, which can dry them out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).