OLD FASHIONED LEMON TEA CAKES
HELLO EVERYONE!! TODAY I'M SHARING A LEMON TEA CAKE RECIPE THAT BRINGS BACK SO MANY WONDERFUL CHILDHOOD MEMORIES. ENJOY!!!
Lemon Tea Cakes
1 stick Butter ( unsalted )
1 large egg
1 teaspoon Lemon juice
1 teaspoon Lemon Extract
1 - 1/2 cups All Purpose Flour
1/4 teaspoon Salt
1 teaspoon Baking powder
3/4 cup Sugar
1 teaspoon Vanilla extract
2 teaspoons ground Nutmeg
Preheat Oven
Bake @350 degrees for 7 to 9 mins
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SURPRISED MY MOM WITH HER FAVORITE COOKIE/HER REACTION WAS PRICELESS /OLD SCHOOL SOUTHERN TEA CAKES
This my moms favorite cookie
Its soft in the middle with the crispy edges
OLD SCHOOL TEA CAKES !!!
This is a simple recipe
My recipe is a little different than most
I use buttermilk ( that's the secret)
You cannot just eat one of these
4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sugar
2 eggs
1/2 cup buttermilk
1/2 pound (2 sticks) butter, softened
1 teaspoon vanilla
1 tsp nutmeg
Directions
Preheat oven to 350 degrees F.
In a large bowl sift flour, baking soda, and baking powder together. Add remaining ingredients and blend well. Dough should be soft
. Roll dough out onto a floured surface until approximately 1/4-inch thick.
and cover with plastic wrap and chill for 1-2 hours, Cut dough into desired shapes and bake on a slightly greased sheet for 10 to 12 minutes.
MAKES ABOUT 3 DOZEN TEA CAKES
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Episode 59: Old Fashioned Southern Tea Cakes
Today I am making some Old Fashioned Southern Tea Cakes just like my Grandmother used to make and this is the best Tea Cake Recipe ever, so Soft and Chewy!! Also I have reached 1,300 Subscribers!! Love you and many thanks for watching my Friends!!
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups white sugar
2 extra-large or jumbo eggs, room temperature
3 cups self rising flour
1/2 tsp baking soda
1/2 tsp ground nutmeg
1 tsp pure vanilla extract
1/2 tsp pure lemon extract
1/2 tsp pure almond extract
In a medium or large bowl, add the flour, baking soda, and nutmeg; whisk or sift until well incorporated and set aside.
In a stand mixer with paddle attachment or large bowl with a hand mixer, add the butter and sugar and cream on medium speed until fluffy. Add in the eggs one at a time and mix until well combined, Add and stir in the vanilla, lemon, and almond extract. Add the flour mixture slowly into the butter mixture. Place the dough onto a floured surface and Knead it a few minutes until smooth. Cover the dough with plastic wrap and refrigerate until firm about 2 hours.
Preheat Oven to 325 Degrees
On a lightly floured surface, add the dough and using a floured rolling pin, roll it out to 1/4 inch thickness. Cut the dough into desired shapes with a glass or cookie cutter. Place the tea cakes 1 1/2 inches apart on a 9x13 inch cookie sheet line with parchment paper or aluminum foil. Bake for 20 minutes until a light golden brown on top. Allow the tea cakes to cool on cookie sheet for 5 minutes before moving them to a wire rack to cool completely. Serve and enjoy!
Previous Video
Lemon Icebox Pie:
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Old Fashioned Tea Cakes 2 Ways
Family, here's the old fashioned tea cakes recipe I got from Ms. Crawford many years ago. In this video I show you how to make tea cakes two ways.
#teacakes
#teacakerecipe
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2 sticks of unsalted butter at room temperature (16 tablespoons of butter)
3 extra-large or jumbo eggs
1/4 cup buttermilk
2 cups of sugar
4 cups of all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon of kosher salt
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1/2 teaspoon rum extract
Nutmeg to taste (I use 1 teaspoon of fresh nutmeg)
Instructions:
Sift flour, baking powder, baking soda, nutmeg, and salt in a separate bowl, and set aside.
Cream butter and sugar together using a stand mixer with the paddle attachment on medium high or hand mixer for 5 minutes.
Scrape the bowl after 5 minutes and beat 1 additional minute.
Add eggs one at a time, beating well after each addition.
Add the extracts and mix well.
With the mixer on the slowest speed, add 1/3 of the flour mixture
add 1/2 of the buttermilk, and mix gently just to combine.
Repeat this process 2 times, beginning and ending with the flour mixture.
Remove from mixer, shape into a rectangle, log or round disk(depending on how you will cut them) and wrap in plastic wrap.
Chill for at least one hour to overnight. You can chill overnight.
If chilled overnight remove from the fridge 5 minutes before rolling out.
Traditional Way:
Line baking sheet with parchment paper or you spray the pan or use a silicon mat.
Cut from log and bake in preheated 350F oven for 10-12 minutes
Another way if you are rolling and cutting them out:
Pre heat oven to 400F
Line baking sheet with parchment paper or you cn spray the pan or use a silicon mat.
Roll out dough to 1/8th - 1/4-inch thickness on a lightly floured surface.
Cut using a 3-3 1/2-inch cookie cutter, biscuit cutter, jelly jar, or drinking glass.
Work with half the dough at a time keeping the rest of the dough refrigerated.
Bake for 8-10 minutes. The tea cakes will look pale on top with slight browning on the edges.
Remove from oven and allow to rest on cookie sheet for 1 minute.
Move to a cooling rack to cool completely.
Store in airtight container once cooled.
Note: Teacakes can be frozen
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OLD TYME TEA CAKES| This Is Truly A Bite Down Memory Lane | Using A Secret Spice Ingredient .
Thank you guys for watching this video! Please like, comment, subscribe, and share this video:)Don't forget to turn on your post notification
Tea Cake ingredients:
- 3 cup of Self-rising Flour
- 2 sticks of salted butter or unsalted
- 1/4 cup of butter flavor shortening
- 2 1/3 cup of sugar
- 2 eggs
- 2 tsp of Vanilla extract
- 1/4 tsp of lemon extract
- 2 tsp of nutmeg
- 1 tablespoon of milk
Instructions:
- Cream butter and sugar 2-3 mins using hand mixer add in eggs mixing until smooth and creamy for 3 mins
- Add in extracts and nutmeg then bled for another minute
- Next add in flour blending just til moist (If batter is dry add I tablespoon of milk)
- Cover bowl to rest for 15 mins
- Meanwhile lined or spray baking pan
- Spread batter evenly in pan and bake for 350 degrees for 25-30 mins or until golden brown
- Remove from oven to cool for 30 mins
- Enjoy!
Mom's Cooking Tea Cakes
Mama Mary's Old Fashioned Tea Cakes
RECIPE:
1/2 cup of butter (1 stick) salted
Room temperature
1 cup of sugar
2 eggs
2 1/2 cups of all purpose flour
2 tsp baking powder
1/2 tsp ground nutmeg
1 tbsp of milk room temperature
1 tsp of vanilla
1 tsp of lemon
Preheat oven to 400
Cream butter and sugar
Add eggs one at a time; blend well
Add flour a little at a time, make sure to scrape down sides
Add flavor and zest; mix well.
Roll dough into ball and refrigerate at least 2 hours up to overnight.
Flour surface and roll out dough. Use cookie cutter of you choice and cut out the tea cakes. Add them to a greased cookie sheet and bake until brown for 10 to 12 mins.
Enjoy, with a cup of tea, coffee, or beverage of your choice.
Keep a smile on your face!