Williamsburg Lemon Tea Cakes
Delightful lemon tea cakes combine buttery richness with tangy lemon flavor, perfect for afternoon tea, gatherings, or as a sweet treat to brighten any occasion.
Ingredients
Instructions
- Blend the flour, butter or margarine, and confectioners sugar together and press into a 9 x 13-inch pan.
- Bake at 350°F (175°C) for 20 minutes.
- Beat together the eggs, sugar, lemon juice, and additional flour, then pour over the baked layer while hot.
- Bake again at 350°F (175°C) for 20 to 25 minutes.
- Dust with powdered sugar and cut into small squares when cool.
- They freeze well.
Tips & Substitutions
For a lighter version, you can substitute half of the butter with unsweetened applesauce. Make sure to use fresh lemon juice for the best flavor. If you want an extra zing, consider adding lemon zest to the batter. This recipe is a great way to use up leftover lemons, similar to how you might use them in Lemon Shortbread.
Serving Suggestions
These lemon tea cakes are delightful on their own but can be served with a side of fresh berries or a dollop of whipped cream for added indulgence. They pair beautifully with a cup of hot tea or coffee, making them a perfect afternoon treat. Consider serving alongside a slice of Leigh'S Low-Fat Banana Bread for a mixed dessert platter.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to three days. For longer storage, wrap them tightly in plastic wrap and freeze for up to three months. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Williamsburg Lemon Tea Cakes contains roughly 153 calories, with 3g protein, 29g carbohydrates, and 3g fat.
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?
Yes, you can substitute all-purpose flour with a gluten-free blend or almond flour for a different texture. Keep in mind that this might alter the final outcome slightly, so adjustments in baking time may be needed.
Is it necessary to dust with powdered sugar?
While dusting with powdered sugar adds a nice finishing touch and sweetness, it is not mandatory. You can omit this step if you prefer a less sweet treat or if serving with a sweeter accompaniment like whipped cream.
How can I tell when the tea cakes are done baking?
The second layer of the tea cakes should be firm and lightly golden on top. You can insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s ready. Be careful not to overbake, as this can lead to a dry texture.
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).