Description
Simple tea cakes suitable for a quiet afternoon tea in London fog.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- Zest of 1/2 lemon (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a standard muffin tin.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg until just combined.
- Mix in the vanilla extract and lemon zest, if using.
- Alternately add the flour mixture and the milk to the wet ingredients, mixing until just combined. Do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the tea cakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a traditional look, dust the cooled cakes lightly with powdered sugar.
- You can add 1/4 cup of currants or raisins to the batter for extra texture.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 tea cake
- Calories: 140
- Sugar: 7
- Sodium: 100
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 0
- Protein: 3
- Cholesterol: 35
Keywords: Sherlock Holmes, tea cakes, London, British baking, simple cake, afternoon tea