Old-Fashioned Sugar Cakes
Old-Fashioned Sugar Cakes are light, sweet cookies with a tender crumb, perfect for teatime or special occasions, featuring a delightful lemon flavor and buttery richness.
Ingredients
Instructions
- Sift together the sugar, flour, and baking powder.
- Add melted butter and mix well.
- Beat in the eggs, milk, and lemon juice until smooth.
- Drop teaspoonfuls of the batter onto a cookie sheet.
- Bake at 375°F for 8 to 10 minutes until golden.
Tips & Substitutions
For a lighter texture, sift the flour again after measuring. If you're out of baking powder, mix 1 teaspoon of baking soda with 2 teaspoons of cream of tartar as a substitute. You can also experiment with flavored extracts, like vanilla or almond, instead of lemon for a different twist. These sugar cakes are versatile and can be made sweeter or less sweet depending on your taste.
Serving Suggestions
Serve these delightful sugar cakes warm, dusted with powdered sugar or drizzled with Mrs. Rohe'S Butterscotch Syrup for added sweetness. They pair beautifully with a cup of tea or coffee, making them a perfect afternoon treat. For a festive touch, consider serving them alongside Holiday Fruit Gems to create a delightful dessert platter.
Storage & Reheating
Store leftover sugar cakes in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a single layer, then transfer to a freezer bag, where they will keep for up to 3 months. Reheat them in a microwave for a few seconds or in an oven at 350°F for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Sugar Cakes contains roughly 126 calories, with 3g protein, 28g carbohydrates, and 1g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of iron.
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 wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in denser sugar cakes. To lighten the texture, consider using half whole wheat and half all-purpose flour or adding an extra egg to maintain moisture.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce for each egg. Alternatively, 1/4 cup of mashed banana or a flaxseed meal (1 tablespoon mixed with 2.5 tablespoons of water) can work well in this recipe, keeping the cakes moist.
How do I know when the sugar cakes are done baking?
The sugar cakes are done when they are golden brown around the edges and a toothpick inserted into the center comes out clean. Baking times may vary, so start checking around the 8-minute mark to prevent overbaking.
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).