Preheat the oven to 350 degrees F.

Using a stand or hand mixer, mix the butter, granulated sugar, and brown sugar in a medium-sized bowl for about 2 minutes until creamy.

Add the egg, lemon zest, sour cream, mayonnaise, evaporated milk, and vanilla extract.

Mix until well blended to make the tea cake batter.

Sift together the remaining dry ingredients: flour, baking powder, salt, and nutmeg over a sheet of parchment paper large enough to fit your baking sheet.

Fold the parchment paper to pour the sifted flour mixture into the tea cake batter and then mix again.

Add the batter to a lightly floured surface and roll the dough to approx ¼ inch thickness. This is where the extra cup of flour will come in handy to help with rolling because the dough is sticky!

Cut out the tea cakes with 2 ½” up to 3″ cookie cutters.

Place the cut-outs onto a parchment paper-lined baking sheet about one inch apart. (You may need to bake more than 1 batch if all your Christmas tea cakes don’t fit on your baking sheet.)

Bake until light brown (but don’t let them get too brown!). 5-6 minutes in the conventional oven and 3-4 minutes in the Instant Pot Omni Plus oven. (Tea cakes don’t take long to bake, so keep a close eye on them to avoid burning! Like a biscuit, you want them firm on the outside and fluffy on the inside.)

When the tea cakes are finished baking and cooling, make the lemon glaze frosting by combining the powdered sugar and lemon juice.

Mix well with a whisk to remove any lumps from the powdered sugar.

Use a small spatula or spoon to drop a dollop of icing onto each cooled tea cake and optionally garnish with Christmas sprinkles! (The icing will harden in about 5 minutes.)

Serve Christmas tea cakes once the icing has dried, and enjoy!