Go Back
–+ servings
Black Folks Southern Tea Cake

Black Folks Southern Tea Cake Recipe

Black folks’ Southern tea cakes are old-fashioned, soft and tender treats with a lightly sweet, buttery flavor and hints of vanilla, nutmeg, and lemon. This traditional African American dessert is simple, soulful, and made for serving plain or with an optional lemon glaze.
Print Recipe Pin Recipe ❤️ Add The Soul Food Pot® as a Preferred Google Source Save Recipe!
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Course: Dessert
Cuisine: Soul Food, Southern Food
Servings: 36 tea cakes
Calories: 143kcal
Author: Shaunda Necole • The Soul Food Pot®

Equipment

Ingredients

Ingredients for the tea cakes

  • 4 cups all-purpose flour plus up to 1 cup more for rolling the dough
  • 4 teaspoons baking powder
  • ½ cup butter unsalted and softened
  • 1 cup sugar granulated
  • 1 cup light brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon lemon zest
  • 1 egg
  • ¼ cup sour cream
  • 1 tablespoon mayonnaise
  • ½ cup evaporated milk
  • 1½ teaspoons vanilla extract

Ingredients for the tea cake icing (optional)

  • 2 ½ cups powdered sugar
  • 4 tablespoons lemon juice

Instructions

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, use an electric or stand mixer to cream the softened butter, granulated sugar, and brown sugar for about 2 minutes.
  • Add the egg, lemon zest, sour cream, mayonnaise, evaporated milk, and vanilla extract. Mix until well blended.
  • Sift together the flour, baking powder, salt, and nutmeg over a sheet of parchment paper.
    Sifted flour and spices for The Soul Food Pot® Southern tea cake dough, piled on parchment paper beside a flour sifter.
  • Use the parchment paper to carefully transfer the sifted dry ingredients into the mixing bowl. Mix until the dough comes together.
  • Turn the dough onto a lightly floured surface. The dough will be sticky, so use additional flour as needed to keep it from sticking while rolling, without working more flour into the dough than necessary.
    Soft, sticky Southern tea cake dough turned onto a lightly floured surface before rolling and cutting into rounds.
  • Roll the dough to about ¼-inch thickness. Cut the tea cakes into rounds using a 2½- to 3-inch biscuit cutter. (I use a 2¾-inch cutter.)
    Southern tea cake dough rolled out and cut into round tea cakes with a metal biscuit cutter.
  • Place the rounds about 1 inch apart on a parchment-lined baking sheet. Bake in batches if necessary.
  • Bake for 5-7 minutes, or until the tea cakes are set and only lightly browned. Keep a close eye on them—they bake quickly. Don’t wait for deeply browned edges or you risk losing the soft, tender texture.
  • Transfer the tea cakes from the baking sheet and allow them to cool. Serve plain, or continue with the optional lemon glaze.
    Finished tea cakes by The Soul Food Pot, cooled and ready to serve.
  • For the optional glaze, whisk together the powdered sugar and lemon juice until smooth and free of lumps.
    Lemon juice being added to powdered sugar in a mixing bowl to make the optional lemon glaze for Southern tea cakes.
  • Once the tea cakes are completely cool, spoon a small amount of glaze onto each one. Allow the glaze to set for about 5 minutes.
    Southern tea cakes topped with smooth lemon icing after cooling, showing the finished glazed tea cakes from The Soul Food Pot® recipe.
  • If desired, garnish with a little lemon zest, then serve and enjoy!

Video

Nutrition

Calories: 143kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 77mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

❤️ Shaunda's Soul Food Standard

Created and tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that never sacrifice flavor or legacy. No AI-generated instructions. Every measurement, timing note, and technique is written, cooked, and verified by Shaunda, with make-it-your-way guidance so you can cook confidently with the tools you have.

Save it so you can make it!Pin this recipe to remember it later.