Today I am making some Old Fashioned Southern Tea Cakes just like my Grandmother used to make and this is the best Tea Cake Recipe ever, so Soft and Chewy!! Also I have reached 1,300 Subscribers!! Love you and many thanks for watching my Friends!!



1 cup (2 sticks) unsalted butter, softened
1 3/4 cups white sugar
2 extra-large or jumbo eggs, room temperature
3 cups self rising flour
1/2 tsp baking soda
1/2 tsp ground nutmeg
1 tsp pure vanilla extract
1/2 tsp pure lemon extract
1/2 tsp pure almond extract


In a medium or large bowl, add the flour, baking soda, and nutmeg; whisk or sift until well incorporated and set aside.

In a stand mixer with paddle attachment or large bowl with a hand mixer, add the butter and sugar and cream on medium speed until fluffy. Add in the eggs one at a time and mix until well combined, Add and stir in the vanilla, lemon, and almond extract. Add the flour mixture slowly into the butter mixture. Place the dough onto a floured surface and Knead it a few minutes until smooth. Cover the dough with plastic wrap and refrigerate until firm about 2 hours.



Preheat Oven to 325 Degrees



On a lightly floured surface, add the dough and using a floured rolling pin, roll it out to 1/4 inch thickness. Cut the dough into desired shapes with a glass or cookie cutter. Place the tea cakes 1 1/2 inches apart on a 9x13 inch cookie sheet line with parchment paper or aluminum foil. Bake for 20 minutes until a light golden brown on top. Allow the tea cakes to cool on cookie sheet for 5 minutes before moving them to a wire rack to cool completely. Serve and enjoy!





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