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Old fashioned Southern tea cake broken in half showing soft fluffy interior texture

Old Fashioned Southern Tea Cakes

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Prep Time 15 minutes
Cook Time 9 minutes
Servings 24 tea cakes

Ingredients
  

  • 4 cups self-rising flour, sifted
  • 2 eggs
  • 2 cups granulated sugar
  • 1 stick (½ cup) butter, melted
  • ½ cup milk
  • 1 tsp pure vanilla extract (almond or lemon extract also work great)

Instructions
 

  • Preheat your oven to 400°F. Line 2 baking sheets with parchment paper.
  • Sift the self-rising flour into a large bowl and set aside.
  • In a separate bowl, whisk together the eggs, sugar, melted butter, milk, and vanilla extract until completely smooth.
  • Pour the wet ingredients into the flour. Stir just until combined. Do not overmix - the dough will be sticky and that is exactly right.
  • To shape: lightly flour your hands, pinch off a golf ball-sized piece of dough, roll it gently between your palms, place it on the baking sheet, and press down gently with your fingertips. Alternatively, turn dough onto a lightly floured surface, roll to ½-inch thickness, and cut into rounds.
  • Bake for 7–9 minutes, until the edges are golden brown and the tops are set.
  • Allow to cool on the pan for a few minutes, then transfer to a wire rack.

Notes

  • Use self-rising flour only - not all-purpose flour.
  • Sifting the flour is important since there are so few ingredients. Do not skip this step.
  • Do not overwork the dough. Stir only until no dry flour remains.
  • The dough will be sticky. Flour your hands lightly when shaping - this is normal.
  • For variation, substitute almond or lemon extract for vanilla for a different but equally delicious flavor.
  • Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.