Lime Tea Cakes Recipes

LOW CARB LEMON-LIME TEA CAKES

Steps:

• Preheat oven to 350˚ F.
• In a mixer, cream the butter 3-4 minutes or until light and fluffy. Scrape the sides of the bowl periodically.
• With the mixer on low, slowly add the liquid stevia and xanthan gum to the butter. Turn on high and mix well for 2-3 minutes.
• With the mixer running on low, add the eggs one at a time.
• Add 3 Tbps. of Zevia Dry Lemon Lime Mixer and the vanilla extract and mix on high for 3 more minutes.
• In a separate bowl, whisk together the almond flour, oat fiber and baking powder until combined.
• Slowly add the dry ingredients into the mixer with the wet ingredients and allow to mix on medium speed for a minute. Be sure to scrape down the sides of the bowl periodically.
• Using a 1 oz. or 2 Tbsp. portion scoop, place scoops of batter on a parchment-lined baking sheet about 3" apart. Cover with more parchment paper and use a second baking sheet to press down on the tea cakes until they are 1/2" thick. Place the baking sheet of tea cakes into the refrigerator for 15 minutes.
• Bake in a preheated 350-degree oven for 15 minutes. Tea cakes should not be browned on top. Remove from oven and using a spatula, carefully remove the tea cakes onto a cooling rack.
• Make the glaze. In a small bowl, whisk together the stevia confectioner's sugar and 2 tablespoons of Zevia Dry Lemon Lime until a moderately thick glaze forms. Transfer to a small ziplock bag. Press the glaze into a corner of the bag, cut off a very small end of the corner of the bag and gently squeeze the glaze across all the cookies.
• Sprinkle the cookies with the zest of 1 lime and allow the cookies and glaze to completely cool before storing.

LEMON-LIME TEA CAKES

Steps:

• Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and lemon and lime zests on medium speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and salt and beat until blended. Divide batter among muffin cups (about 1 tablespoon each). Bake until cakes are golden around edges and a toothpick inserted in center comes out clean, about 15 minutes.
• Meanwhile, in a small saucepan, combine 2/3 cup water and 2/3 cup sugar; cook over medium, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices and rapidly simmer until peel turns translucent and lemon syrup thickens slightly, 5 minutes.
• With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon lemon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Spoon lemon slices on top if desired.

LIME TEA CAKES

Steps:

• Preheat the oven to 350 degrees.
• Beat the cake ingredients together for three minutes. Pour into 9 mini-loaf pans (or you could use a large Bundt pan) sprayed with non-stick spray. Bake 25 min (mini loaf pans) or until a toothpick comes out clean. Cool in pans on a wire rack.
• In a small saucepan, stir together the syrup ingredients over medium low heat.
• Remove the cakes from the pan and place upside down on the wire rack with a pan underneath to catch any syrup. Poke holes in the bottoms with a skewer and drizzle on the syrup.
• Cool cakes completely and turn right-side up.
• Stir together the glaze ingredients and glaze cakes when completely cooled. Gift wrap in plastic and tie with a bow or store in an air-tight container.

LEMON-LIME TEA CAKES

Steps:

• Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and lemon and lime zests on medium speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and salt and beat until blended. Divide batter among muffin cups (about 1 tablespoon each). Bake until cakes are golden around edges and a toothpick inserted in center comes out clean, about 15 minutes.
• Meanwhile, in a small saucepan, combine 2/3 cup water and 2/3 cup sugar; cook over medium, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices and rapidly simmer until peel turns translucent and lemon syrup thickens slightly, 5 minutes.
• With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon lemon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Spoon lemon slices on top if desired.

TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.

GRANDMA'S OLD FASHIONED TEA CAKES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

MOIST LEMON TEA CAKES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.