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Hello and Happy Juneteenth my Friends, welcome to my Southern Kitchen!
Today’s I am making an old fashioned and old school Southern Classic, Tea Cakes but with a twist; a Lemon version. Southern Lemon Tea Cakes! soft, chewy, buttery and bursting with fresh Lemon flavor! Perfect to serve for your Juneteenth celebration or anytime of the year; everyone will love and enjoy this!
Ellen’s Old Fashioned Tea Cakes recipe link: • Southern Tea Cakes Rec...
3 cups self-rising flour
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup (2 sticks, 16 tablespoons) unsalted butter, softened
1 3/4 cups white sugar
2 extra-large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/2 teaspoons pure lemon extract
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice (about 1 to 2 lemons)
Lemon wedges, for garnish (optional)
Makes 36 to 40 Tea Cakes
In a medium bowl, add in 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 electric hand mixer, add in the butter and sugar and cream on medium speed until fluffy. Next add in the eggs one at a time and mix until well combined, then add and mix in the vanilla extract, lemon extract, lemon zest and lemon juice. Add the flour mixture slowly into the butter mixture and mix until everything is well blended. Place the dough onto a floured surface and knead a few minutes until smooth. Cover the dough with plastic wrap and refrigerate until firm about 2 hours.
Preheat Oven to 325 Degrees
Line a 9x13 inch baking sheet with parchment paper and set aside.
On a lightly floured surface, add the dough and knead a few times. Using a floured rolling pin, roll it out to 1/4 inch thickness. Cut the dough into circles using a glass or cookie cutter. Place the tea cakes 1 1/2 inches apart on the prepared baking sheet and for 10 to 20 minutes until a light golden brown on top and bottom (be careful not to over bake, you want them to be a little soft). Remove from the oven and allow the tea cakes to cool on cookie sheet for about 5 minutes then place them onto a wire rack to cool completely. Serve with lemon wedges (if desired) and enjoy!
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