Miss Lou'S Tea Cakes
Delightful tea cakes with a tender crumb and subtle vanilla flavor, perfect for teatime or special occasions, appealing to those who enjoy classic, buttery cookies.
Ingredients
Instructions
- Cream the softened butter; gradually add sugar, beating until light and fluffy.
- Add the egg; beat well.
- Combine the all-purpose flour, baking powder, and salt.
- Add the flour mixture to the creamed mixture alternately with buttermilk, beginning and ending with the flour mixture.
- Gently stir in the vanilla extract.
- Drop batter by heaping teaspoonfuls onto an ungreased cookie sheet.
- Bake at 350°F for 12 minutes or until lightly browned.
- Cool before serving.
Tips & Substitutions
For best results, ensure your butter is truly softened to room temperature for easier creaming. If you don’t have buttermilk, a mix of milk and vinegar or lemon juice can work as a substitute. You can also add a pinch of nutmeg or cinnamon for extra flavor, or try incorporating some finely chopped nuts for added texture. These tea cakes are perfect with a cup of tea.
Serving Suggestions
These tea cakes are delightful on their own, but they also pair beautifully with a dollop of Philadelphia Cream Cheese Spread for a creamy contrast. Consider serving them alongside fresh fruit or a light salad for a balanced snack. They can be enjoyed as a sweet treat during afternoon tea or as a light dessert after a meal.
Storage & Reheating
Store any leftover tea cakes in an airtight container at room temperature for up to three days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. To reheat, simply warm them in a preheated oven at 300°F for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Miss Lou'S Tea Cakes contains roughly 468 calories, with 8g protein, 82g carbohydrates, and 13g fat. It is an excellent source of vitamin C (49% of the Daily Value) and calcium (37% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 2157mg per serving (94% 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 a different type of flour for this recipe?
While all-purpose flour is recommended for the best texture, you can experiment with whole wheat flour for a denser cake. Just be aware that it may alter the flavor and texture slightly, so you may want to combine it with all-purpose flour for the best results.
What can I do if my dough is too sticky?
If your batter is too sticky, you can sprinkle in a bit more flour, a tablespoon at a time, until it reaches a manageable consistency. However, be careful not to add too much, as this could make the tea cakes dry. It's better to err on the side of less flour.
Can I add mix-ins to the batter?
Absolutely! Feel free to add chocolate chips, dried fruits, or even nuts to the batter for added flavor and texture. Just be sure not to overload the batter; 1/2 to 1 cup of mix-ins should be plenty for a delicious variation of these classic tea cakes.
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).