Name: Glazed Lemon Tea Cakes
Prep time: 8 min
Cook time: 13 min
Total time: 21 min
Cuisine: Southern
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; 3/4 cup granulated sugar; 1/4 cup lemon juice

Glazed Lemon Tea Cakes

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

Author: Diana, Classic-Recipes.com
Prep Time: 8 minutes
Cook Time: 13 minutes
Total Time: 21 minutes
Yield: 30 cookies 1x
Category: Lemons, Cookies
Method: Bake
Cuisine: Southern

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

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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

Serving Size: 1 cookie
Calories: 97
Sugar: 10.3 g
Sodium: 35 mg
Fat: 3.3 g
Carbohydrates: 16.2 g
Fiber: 0.3 g
Protein: 1.2 g

Find it online: https://classic-recipes.com/lemon-tea-cakes-recipe/