Description
These Old-Fashioned Southern Tea Cakes are a delightful treat with a soft, sweet flavor that pairs perfectly with a cup of tea or coffee. Whether you enjoy them with or without lemon zest, these classic cookies are sure to be a hit at any gathering.
Ingredients
Main Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional)
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup buttermilk
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract and lemon zest if using.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the butter mixture, alternating with buttermilk, and mix until a soft dough forms.
- Roll and Cut: Lightly flour a surface, roll out the dough to 1/4-inch thickness, cut into rounds using a cookie cutter, and place on the baking sheet.
- Bake: Bake for 10–12 minutes until lightly golden. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a more traditional taste, omit the lemon zest.
- These tea cakes are soft, lightly sweet, and perfect with coffee or tea.
- Store in an airtight container for up to 5 days.
