This old fashioned eggless tea cake recipe was my great-great-grandmother’s recipe. You know it’s a good southern recipe if people have been making it for over 200 years!
If you read my blog you know that I’m allergic to eggs. I’m always trying out new recipes, however, this is one that has been around awhile. These buttermilk tea cakes have been in my family for over 200 years.
They are so yummy and easy to make. You’ll want to print this out and add to your recipe binder.
Old Fashioned Southern Tea Cakes Recipe
Tea cakes were originally a special treat to eat at afternoon tea in England . Many people think it’s a cake, but are similar to a sugar cookie but softer. Southern tea cakes are thought to be a treat made with miniamal ingredients and using pantry basics.
Ingredients to make old fashioned tea cakes
- Butter- I use whatever I have in my refrigerator, usually salted butter.
- Buttermilk- Here’s a chocolate buttermilk cake you can make to use up some of your buttermilk. I hate letting it go to waste.
- Baking powder
- Baking soda
- Vanilla- Here’s out to make your own. It’s easy and a lot cheaper than buying real vanilla extract from the grocery store.
How to make eggless buttermilk tea cakes.
Preheat oven and in a large mixing bowl, cream butter and sugar. Add in buttermilk and vanilla and mix.
Gradually add in baking soda, baking powder, and flour. (Note: You may not need the entire 4 cups of flour. You’ll have to watch your dough and stop adding in the flour mixture when dough comes together.)
Wrap the dough in plastic wrap and freeze for 30 minutes.
Roll dough flat (about 1/8” thick), use cookie cutter, lay on cookie sheet and bake.
Eggless Cookie Recipes you’ll love.
Old Fashioned Eggless Tea Cakes
- 2 cups sugar
- 1 cup butter room temperature
- 1 cup buttermilk
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons vanilla
- 4 cups flour
- Preheat oven to 350° F.
- In a large mixing bowl, cream butter and sugar. Add in buttermilk and vanilla and mix.
- Gradually add in baking soda, baking powder, and flour. (Note: You may not need the entire 4 cups. You’ll have to watch your dough and stop adding in flour when it’s ready.)
- Wrap dough in plastic wrap and freeze for 30 minutes.
- Roll dough flat (about 1/8” thick) and use cookie cutters.
- Bake for 11-15 minutes.