Mother'S Old-Fashioned Tea Cakes
Old-fashioned tea cakes with a tender crumb and subtle vanilla or lemon flavor, perfect for teatime or sharing with friends, offering nostalgic comfort and sweetness.
Ingredients
Instructions
- Cream sugar with butter or oleo until light and fluffy.
- Add beaten eggs and mix well.
- Dissolve soda in buttermilk.
- Sift together flour, salt, and baking powder.
- Alternately add dry ingredients and buttermilk to the sugar mixture, beginning and ending with dry ingredients.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake at 350°F for about 10 minutes or until lightly browned, watching closely.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. If you don’t have buttermilk, you can create a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. To ensure even baking, rotate your cookie sheets halfway through the baking time.
Serving Suggestions
These tea cakes are delightful on their own but can be enhanced with a light dusting of powdered sugar or a drizzle of lemon glaze. They pair beautifully with a cup of tea or coffee. For a festive touch, consider serving them alongside Banana Cream Drops for a sweet treat assortment.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Place the cooled cookies in a single layer in a freezer-safe bag or container, separating layers with parchment paper. To reheat, thaw at room temperature and enjoy them fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Old-Fashioned Tea Cakes contains roughly 2106 calories, with 5g protein, 27g carbohydrates, and 214g fat. It is an excellent source of calcium (33% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1586mg per serving (69% 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 regular milk instead of buttermilk?
Yes, you can use regular milk as a substitute for buttermilk. Simply add a tablespoon of vinegar or lemon juice to a cup of milk and let it sit for about 5 minutes to create a similar acidity and thickness.
How can I make these tea cakes gluten-free?
To make gluten-free tea cakes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to check that your baking powder is gluten-free as well to ensure the recipe remains safe for those with gluten intolerance.
What can I add to the dough for extra flavor?
You can add a tablespoon of lemon zest or orange zest to the dough for a fresh, citrusy flavor. Additionally, mixing in a half cup of chocolate chips or nuts can elevate these tea cakes, offering a delightful twist that complements their traditional taste.
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).