Glazed Lemon Tea Cakes
These tender lemon tea cakes are bursting with fresh lemon flavor and finished with a sweet-tart lemon syrup glaze. The soft, cake-like cookies are light, moist, and perfect for spring or any special occasion. A bit of lemon zest in both the batter and glaze adds brightness, while a sparkling sugar topping makes them extra festive. They’re easy to make and even easier to enjoy.
These glazed lemon tea cakes are soft, tender, and just sweet enough, with a bright pop of fresh lemon in every bite. They bake up like little cake-style cookies — lightly golden on the bottoms and wonderfully moist inside.
A warm lemon syrup gets brushed over the tops while they’re still hot, giving each tea cake a glossy finish and a burst of sunshine flavor. They’re perfect for afternoon tea, spring gatherings, cookie trays, or anytime you want an easy citrus treat.
What You’ll Like About These Cookies
Bright lemon flavor. Zest and fresh lemon juice infuse every bite with citrusy goodness.
Soft, cake-like texture. These cookies are moist and tender, not dry or crumbly.
Quick and easy. No chilling required—just mix, scoop, bake, and glaze.
Perfect for any occasion. Serve for spring holidays, showers, or afternoon tea.
Ingredient Notes
- Milk + vinegar – Creates a quick homemade buttermilk for tenderness.
- Butter – Softened butter gives the cookies their cake-like texture.
- Lemon zest – The key flavor; fresh zest is essential for the best results.
- All-purpose flour – Provides structure without making the cookies dense.
- Lemon glaze ingredients – Sugar and lemon juice simmer together to form a shiny, flavorful syrup.
Steps to Make Glazed Lemon Tea Cakes
- Combine the vinegar and milk and let it sit to sour.
- Beat the butter and sugar until fluffy, then mix in the egg and lemon zest.
- Stir together the dry ingredients in a separate bowl.
- Add the dry ingredients to the butter mixture, alternating with the soured milk.
- Scoop the dough onto parchment-lined baking sheets and bake until set.
- Simmer the sugar, zest, and lemon juice to make the glaze.
- Brush the hot cookies with the warm lemon glaze as soon as they come out of the oven.
Tips
- Cream the butter and sugar well to ensure a light, tender texture.
- Use freshly grated lemon zest for the most vibrant flavor.
- Glaze the cookies while they’re hot so the syrup soaks in beautifully.
Recipe Variations
- Add sparkling sugar. Sprinkle the cookies with coarse sugar before baking for extra sparkle.
- Make them extra lemony. Stir a few drops of lemon extract into the dough for more punch.
- Add poppy seeds. Mix in a teaspoon of poppy seeds for texture and a classic pairing.
- Use orange instead. Swap the lemon for orange zest and juice for a citrus twist.
Serving Suggestions
- Serve with hot tea, iced tea, or lemonade.
- Pair with fresh berries for a light dessert.
- Add them to a holiday cookie tray for brightness.
- Enjoy as a sweet afternoon snack with coffee.
How to Store and Refresh
Refrigerate? Not necessary—store the cookies in an airtight container at room temperature for up to 4 days.
Freeze. Freeze the unglazed cookies in a zip-close bag or airtight container for up to 2 months. Glaze after thawing for best texture.
To Refresh. Let come to room temperature or warm briefly in a low oven (275°F for 5 minutes) to restore softness.
Glazed Lemon Tea Cakes
Ingredients
- 1 1/2 teaspoons white vinegar
- 1/2 cup milk
- 1/2 cup butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 4 teaspoons finely grated lemon zest, divided use
- 1 3/4 cups all-purpose flour, 8 ounces
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Lemon Glaze
- 3/4 cup granulated sugar
- 1/4 cup lemon juice
Instructions
- Preheat the oven and prep the pan. Heat the oven to 350°F. Line baking sheets with parchment paper.
- Make the batter. Combine the vinegar and milk in a measuring cup and set aside. In a mixing bowl with an electric mixer, beat the butter with the granulated sugar until light and fluffy. Add the egg and 3 teaspoons of lemon zest; beat well. Into another bowl, combine the dry ingredients; stir to blend. Add the dry ingredients to the creamed mixture, alternating with the soured milk, beating after each addition.
- Bake the cookies. Using a teaspoon or a small cookie scoop, drop the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake at 350°F for 12 to 14 minutes, or until done.
- Make the lemon glaze. Meanwhile, in a small saucepan, combine 3/4 cup granulated sugar, the remaining 1 teaspoon of lemon zest, and the 1/4 cup of lemon juice; stir until well blended. Place over medium heat and bring just to a simmer. Remove from the heat and stir until thoroughly blended.
- Glaze the cookies. Immediately remove the lemon cookies from the baking sheet to the wire racks. While the cookies are still hot, brush the tea cakes with the lemon syrup mixture.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
