Glazed Lemon Tea Cakes

These glazed lemon tea cakes are like little bites of sunshine. They’re soft, moist cookies with a cake-like texture and a bright lemony flavor that comes from zest in the dough and a tangy glaze brushed on top while they’re still warm.

Perfect for spring or any citrusy craving, these cookies are easy to whip up and feel just a little bit fancy. Add sparkling sugar for a special touch, or enjoy them simply glazed with a cup of tea or coffee.

How to Make Glazed Lemon Tea Cakes

1. Preheat the oven and line your baking sheets.
2. Mix the vinegar with milk to create a quick substitute for buttermilk.
3. Cream the butter and sugar, then beat in the egg and lemon zest.
4. Combine the dry ingredients in a separate bowl.
5. Add the dry mixture to the creamed mixture, alternating with the soured milk.
6. Drop spoonfuls of dough onto the prepared pans and bake.
7. While the cookies bake, make the lemon glaze on the stovetop.
8. Brush the hot cookies with the warm lemon syrup as soon as they come out of the oven.

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.

Glazed Lemon Tea Cakes

Diana

Soft, cake-like lemon tea cakes with a fresh lemon glaze. Moist, sweet, and full of citrus flavor.

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Servings 30 cookies

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Course Cookies, Lemons

Cuisine Southern

Prep Time 8 minutes minutes

Cook Time 13 minutes minutes

Ingredients

  

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• 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.

Keyword glazed cookies, lemon cookies, lemon tea cakes

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