Tea Cakes Recipe

Indulge in the nostalgic charm of these delightful Tea Cakes, a treasured recipe from the 1961 Woman's World Cookbook! These melt-in-your-mouth cakes are perfect for afternoon tea, a casual get-together, or a sweet treat any time. Easy to make and even easier to devour, this recipe is a guaranteed crowd-pleaser.

Prep Time 15 mins

Cook Time 25 mins

Calories 102.9 kcal

Protein 3g

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The Forktionary Kitchen Team

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

Ingredients for Tea Cakes

Cake Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
1 1/2 cups granulated sugar
2 large eggs
1 cup milk
1 teaspoon vanilla extract

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How to Make Tea Cakes

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
Fill each muffin cup about 2/3 full.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Let the tea cakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.