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    Home » Southern Classics

    Published: Jun 18, 2020Modified: May 31, 2024 by Richelle Tucker ·

    Tea Cakes

    Jump to Recipe·Print Recipe

    Happy Juneteenth Y’all.  This year, the holiday appears to be getting much more traction than ever before.  Banks are closing early.  Nike gave their employees the day off.  It seems like every major news publication has a primer on this Juneteenth.  

    Jump to:
    • A {brief} history of Juneteenth
    • Tea Cake Revival 
    • Ingredients
    • Kitchen Equipment
    • How to Make Tea Cakes
    • Substitutions/ Variations 
    • Want More?
    • Recipe

    A {brief} history of Juneteenth

    June 19, 1865, is when the Army couriers finally made it to Texas by horse to announce that the Emancipation Proclamation was signed two and half years earlier.  As an aside, there are many theories about why it took two and half years to make it to Texas, I am not going to speculate here, but please know that I am side-eying the large gap of time. 

     Growing up in Charleston,  I didn’t know the significance of Juneteeth until much later.  Juneteenth just wasn’t a holiday we celebrated. A few years ago, I wanted to bake something traditional  to celebrate Juneteenth and I found this article in NPR listing foods to celebrate Juneteenth.  

    Tea Cake Revival 

    I was struck by the story of Etha Robinson, whose mission is to reclaim/revive the history of the Tea Cake.  In the article she explains the history of the Tea Cake and proclaimed that “Tea Cakes are an experience”.  And she’s absolutely right.   Mostly I was struck by her dedication to ensure that this little cake/cookie combination becomes closely tied to Black American culture. 

    I’ve thought about Etha Robinson a lot this week. Every time a company announced a Juneteenth Holiday.  When the news broke that Quaker Oats decided that it was time to remove the racist “Aunt Jemima” brand from the pancake mix.   The removal of a racist trope won’t end all of the discrimination and injustice in America,  but I thought about Etha, and all of the other black women in food (chefs, bakers, food bloggers,  etc) and wondered if now we would be seen for the true depth of our experience and expertise.  Will our contributions be recognized appropriately?  I’ve heard that change happens incrementally, but I am hoping that these very rich voices find the spotlight sooner rather than later. 

    So back to the Tea Cakes. I think of Tea Cakes as a handheld pound cake.   Really, they are a cross between a cake and a cookie, similar to a French Madeleine.  Tea Cakes aren’t as sweet as a sugar cookie, and aren’t quite as heavy as pound cake. Tea Cakes are best described as an experience. 

    Ingredients

    This recipe is adapted from Toni Tipton Martin’s Cookbook, Jubilee. Y’all probably already have everything you need to make a tea cake in your pantry.  That is the beauty of the Tea Cake.  You can pull together a delightful treat with basic pantry items.

    • all purpose flour, preferably White Lily
    • baking powder
    • baking soda
    • salt
    • unsalted butter, room temperature
    • granulated sugar
    • large eggs
    • buttermilk 
    • lemon extract
    • vanilla extract
    • Lemon zest
    • demerara sugar

    Kitchen Equipment

    • Stand Mixer or hand mixer
    • Measuring cups/spoons
    • Cookie sheets
    • Flexible spatula
    • Parchment paper
    • Rolling pin
    • 1 ½ inch biscuit cutter

    How to Make Tea Cakes

    1. Make the Dough.  In a medium bowl whisk the dry ingredients  (flour, baking powder, baking soda and salt) together.  In a large bowl (or the bowl of the stand mixer) cream the butter and sugar together until fluffy, about 2 minutes. Then add the eggs and flavorings. The mixture will look curdled, but keep going.  Finally add the flour a half cup at a time to the wet ingredients.  Mix on low speed until a very soft and sticky dough forms.  
    2. Chill.  Cover the bowl with plastic wrap and refrigerate for an hour.  At this point the dough will be firm enough to remove from the bowl. Divide the dough in half and wrap each half in plastic wrap.  Refrigerate for another couple of hours – up to overnight. 
    3. Roll it out.  Generously dust a clean countertop with flour.  Unwrap one disc of dough and roll it out to about a quarter of an inch (¼)  thick.  Add more flour as necessary to make sure the tea cakes don’t stick. 
    4. Cut it out.  Dip the biscuit cutter into the flour and cut out the tea cakes.  Gather any remaining scraps, pat it into a ball and repeat the rolling and cutting process. 
    5. Bake.  Preheat the oven to 375ºF.  Place the cut out tea cakes on a parchment lined cookie sheet with about 2 inches around each cookie. Sprinkle each cookie with demerara sugar.  Bake for 8-10 minutes, until the edges are just golden brown. 

    Substitutions/ Variations 

    • No Buttermilk?
      • make your own buttermilk by adding a teaspoon of lemon juice to regular milk. 
      • Use regular or evaporated milk
    • You can personalized the spices
      • Lemon zest and lemon extract
      • Nutmeg + Cinnamon
      • Vanilla Bean (if you’re fancy like that)
      • Chai flavors

    Want More?

    Click over to read my {mini} Tea Cake Challenge, where I made 4 different tea cake recipes in a day. 

    • The Great Brownie Challenge
    • Great Gingerbread Challenge
    • The {Great Banana Bread} Challenge
    • The {Great} Chocolate Chip Cookie Challenge
    Print

    Recipe

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    Tea Cakes


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    • Author: Adapted from Toni Tipton Martin's Jubilee
    • Total Time: 2 hours and 30 minutes
    • Yield: 24 tea cakes
    Print Recipe
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    Description

    Tea Cakes are a Juneteenth celebration favorite. The cookies themselves resemble a cake in texture, but are rolled and cut like cookies. These tea cakes are flavored with lemon zest and vanilla extract and sprinkled with sugar.


    Ingredients

    3 cups (375 grams) all purpose flour

    1 teaspoon baking powder

    ¼ teaspoon baking soda

    ½ teaspoon salt

    ½ cup ( 4 ounces) butter, room temperature

    1 cup (200 grams) granulated sugar

    2 large eggs

    ½ cup (4 ounces) buttermilk

    1 teaspoon lemon extract

    1 teaspoon vanilla extract

    Zest of one lemon

    Demerara sugar


    Instructions

    1. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.  Set aside.

    2. In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for 2-3 minutes, until the mixture is light and fluffy. 

    3. Add one egg at a time, making sure to mix thoroughly before adding the next.  Pour in the buttermilk and the extracts followed by the lemon zest.  The mixture will look a little curdled.  Trust the process, keep going. 

    4. Turn the mixer on low  and add a half cup of flour at a time and mix until smooth.  The dough will be very soft.  Place plastic wrap directly on top of the dough and refrigerate the dough in the bowl for one hour.  After the dough has solidified, divide the dough into two pieces and wrap in the plastic wrap.  Refrigerate for at least a couple more hours or overnight. 

    5. Preheat the oven to 375ºF. 

    6. Sprinkle a work surface with a generous layer of flour.  Roll the dough out to about ¼ inch thickness.  Flour a 1 ½ inch biscuit cutter and cut out the tea cakes.   Gather the scraps and reroll and cut more tea cakes until you run out of dough.  

    7. Place the cookies on a parchment lined cookie sheet and sprinkle the cookies with the Demerara Sugar. 

    8. Bake for 8-10 minutes.  After removing the cookies from the oven, cool on the pan for 2 minutes before removing them to a wire rack. 

    9. The tea cakes will keep for 2 weeks in an airtight container.

    • Prep Time: 20 minutes
    • Chill Time: 2 hours
    • Cook Time: 10 minutes
    • Category: Cookies

    Did y'all make this recipe?

    I love seeing your bakes in real life.  Make sure y'all tag @southernshellebakes on Instagram.

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    Reader Interactions

    Comments

    1. Mary says

      July 10, 2020 at 4:19 pm

      I have not seen White Lily flour on the west coast. Would cake flour make a good substitute? Thank you in advance for your advice.

      Reply
      • SouthernShelle says

        August 25, 2020 at 9:56 am

        White Lily is so hard to find outside of the south. The benefit of White Lily is that the wheat is so soft, not the protein count of the flour. I would experiment with percentages of cake flour mixed with the all purpose flour. I'd start with 75% All purpose and 25% cake flour and see if you like it! Thanks for reading!

        Reply

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    Hey Y'all. I'm Richelle, the baker behind Southern Shelle! I started this blog back in 2011 while I was awaiting my bar exam results and I wanted a little of piece home [South Carolina!] while we lived in the DMV area. We eventually moved back south, but that's even more reason to celebrate southern baking and plentiful White Lily Flour!

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