This recipe was very easy to come together, whether you’re a newbie or savvy baker, the results will be satisfying, either way

Getting started

*Adjust oven rack to lower middle position and heat oven to 325 degrees.

Ingredients for Muffin Pans

*2 tbsp sugar
*2 tbsp unsalted butter, melted and cooled

Directions for the Pans: In a small bowl, use a spoon to stir together the sugar and melted butter. Use a pastry brush to thoroughly paint inside each cup of 12-cup muffin tin with the mixture

Ingredients for Glaze

*1 cup (4 oz) powdered sugar
*1/4 tsp grated lemon and orange zest
*2-3 tbsp juice measured from lemon and orange
**Lime is a good flavor as well

Directions for the Glaze

*In a small bowl, whisk together powdered sugar and 2 tbsp of juice. Whisk in additional juice as needed until glaze is thick but pourable (my daughter and I CLEARLY missed this step because we had a TON of glaze that we saved for another recipe 😅)


Ingredients for Tea Cakes

*1 cup (5 oz) all purpose flour
*1/2 tsp salt
*1/2 tsp baking powder
*1/4 tsp baking soda
*6 tbsp unsalted butter, cut into 6 pieces and softened
*2/3 cup (4.6 oz) sugar
*2 large eggs, room temperature
*1 tsp vanilla extract
*1/4 cup (2 oz) buttermilk, room temperature

Directions for Making Tea Cakes

*In a medium bowl, whisk together flour, salt, baking powder and baking soda
*In a large bowl, combine the 6 tbsp of softened butter and 2/3 cup of sugar. Using a hand mixer, beat on medium speed until mixture is pale and fluffy, 3-4 minutes and stop
*Use rubber spatula to scrape down the sides of the bowl. Add eggs and vanilla. Beat again on medium speed for 30 seconds and stop.
*Add half of the flour mixture. Mix on low speed until combined, about 30 seconds. With mixer still running, pour in buttermilk and mix until combined, still on low, about 30 seconds and stop.
*Add remaining flour mixture and mix on low for another 30 seconds. Use rubber spatula to mix in any remaining flour left on the sides of the bowl.
*Evenly distribute batter into each muffin cup and smooth tops.
*Place tins in oven and bake until light golden brown. Once a toothpick is inserted in the center of 1 cake and it’s clean, remove tins from oven. They bake for about 15 minutes!
*Let cool for 10 minutes on cooling rack. After this time, invert the tins over the rack and gently tap each bottom to release the cakes. A butter knife may be needed to release the edges. Let the cakes cool completely on the rack, bottom side up for about 30 minutes
*Once cooled completely, use a spoon to glaze over the top of each cake, letting some drizzle down the sides. Immediately top with the zest and let set 10 minutes before serving.



Background music:
Don Flowers- Rose Flowers
https://open.spotify.com/track/5yaUqL...



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