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In Bill's Kitchen
(Mostly) healthy recipes with a lot of spice and a little snark...
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LEMON TEA CAKES

LEMON TEA CAKES







Lemon Tea Cakes

Ingredients:

8 tablespoons (1 stick) unsalted butter

1 large egg

1 medium lemon

1 1/2 cups all-purpose flour

1/4 teaspoon kosher salt

1/4 teaspoon baking soda

3/4 cup granulated sugar

1 teaspoon vanilla extract


Directions:

Place 1 stick unsalted butter in the bowl of a stand mixer (or a large bowl if mixing by hand or with an electric hand mixer). Let the butter and 1 large egg sit out at room temperature until the butter is softened.

Finely grate the zest of 1 medium lemon, then juice the lemon until you have 1 teaspoon juice. Place 1 1/2 cups all-purpose flour, 1/4 teaspoon kosher salt, and 1/4 teaspoon baking soda in a medium bowl and whisk to combine.

Add 3/4 cup granulated sugar to the butter and beat with the paddle attachment on medium-high speed until fluffy and smooth, 3 to 4 minutes. Add the egg, lemon zest, lemon juice, and 1 teaspoon vanilla extract, and beat on medium speed until well incorporated. Reduce the mixer speed to low and add the flour mixture in 3 additions, beating well after each addition to incorporate.

Cover the bowl and refrigerate at least 1 or up to 3 hours to firm up the dough.

Arrange a rack in the middle of the oven and heat the oven to 325ºF. Line 2 baking sheets with parchment paper.

Scoop out tablespoon portions of the dough and roll each portion into a ball. Using your thumb, gently press the center of each ball to flatten slightly. Place on the baking sheets, up to 12 per baking sheet with at least 1 1/2 inches between each dough ball.

Bake one sheet at a time until golden brown around the edges, 9 to 11 minutes. Let cool for 5 to 10 minutes before serving.


Notes:

I hate tea. But I love tea cakes.
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