Currant Tea Cakes Recipe

Delightfully easy and scrumptious currant tea cakes, perfect for an afternoon tea or a delightful treat! These tender cakes are bursting with sweet currants and a subtle lemon zest, making them irresistible. A quick and simple recipe, perfect for beginner bakers.

Prep Time 15 mins

Cook Time 30 mins

Calories 103.6 kcal

Protein 2g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Currant Tea Cakes

1/2 cup (113g) softened butter
Lemon, Rind Of
1 tablespoon lemon juice
1 cup (200g) granulated sugar
2 large eggs
2 cups (250g) all-purpose flour
1/2 teaspoon salt
Dried Currant

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How to Make Currant Tea Cakes

Cream together 1/2 cup (113g) softened butter, 1 tablespoon lemon zest, and 1 tablespoon lemon juice until light and fluffy.
Gradually add 1 cup (200g) granulated sugar, creaming until the mixture is light and fluffy.
Beat in 2 large eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together 2 cups (250g) all-purpose flour and 1/2 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in 1/2 cup (60g) currants.
Drop rounded teaspoons of batter onto a greased and floured baking sheet, leaving space between each cake.
Bake at 350°F (175°C) for 10-12 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Let the tea cakes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.