Rosemary Lemon Tea Cakes are the perfect little snack to have in the afternoon, with your favorite hot cup of herbal or regular tea, or coffee for those non tea lovers. I was rummaging through the cupboards trying to find that perfect little treat to serve for an afternoon get together with some ladies at my house during the week (call it a meeting of the minds), and needed something relatively quick and easy to make. Something light, appealing, not too sweet – and it would remind you of a spring day. I also wanted something that would be a scrumptious little bite to accompany their favorite hot beverage, which is tea for the most of us. After some thought and creating in the kitchen I came up with these tasty, fresh, and amazing Rosemary Lemon Tea Cakes.
These Rosemary Lemon Tea Cakes are a great little surprise to bring along for a family gathering, afternoon meeting, or to just make for yourself! Serve up with your favorite hot beverage and sit back and enjoy these little decadent Rosemary Lemon Tea Cakes.
- 2 ½ Cups – Gluten-Free Flour*
- 1 Tsp – Baking Powder
- 1 Tsp – Baking Soda
- 3 – Eggs
- ¾ Cup – Sugar
- 1 Tsp – Lemon Extract/Flavoring
- 1 Tsp – Vanilla Extract/Flavoring
- 1/3 Cup – Lemon Juice
- ¼ Cup – Coconut Oil
- 2 Tsp – Fresh Rosemary – finely chopped
- 2 Tsp – Fresh Lemon Zest
- Small cookie cutters
- 1 ½ Cup – Powdered Sugar
- 1 – Tbsp – Almond Milk
- ½ - Lemon Juice
- 1 Tsp – Fresh Rosemary – finely chopped
- ½ Tsp – Fresh Lemon Zest
- In small bowl combine flour, baking powder, and baking soda. Set aside.
- Blend in large bowl until creamy: eggs, sugar, lemon extract, lemon juice, vanilla extract, and coconut oil.
- Add dry ingredients in 2 increments and blend each time.
- Add rosemary and lemon zest and stir with wooden spoon.
- Smooth batter into large sheet pan sprayed with nonstick cooking spray.**
- Bake 8 to 10 minutes until slightly brown on the top. Remove from oven and cool for 5 minutes before cutting.
- Use small cookie cutters to cut out shapes and place cutouts on wire rack to cool
- Mix with wire whisk, powdered sugar, milk, lemon juice, and almond milk until combined and smooth.
- Add rosemary, lemon zest, and mix with wooden spoon. Allow to set for 5 minutes before you icing the tea cakes.
*I used Bob’s Red Mills 1 to 1 Gluten-Free Flour **Make sure you do not use the one containing flour. I used my hands dampened in water to spread the batter into the sheet pan. It was a lot easier. Total time does not include the time it takes to icing each tea cake. Allow an additional 10-15 minutes for icing...
These Rosemary Lemon Tea Cakes are a great little surprise to bring along for a family gathering, afternoon meeting, or to just make for yourself! Serve up with your favorite hot beverage, grab a good book, find your little corner nook and enjoy some relaxation on a lazy day. These little delicate bites will serve up some sunshine no matter where you take them. I serve them up with a nice hot cup of herbal tea. One of my favorite teas lately is from Now Real Tea. Its called Kick Back, which is a blend of chamomile and a combination of soothing herbs. The taste of the lemon, rosemary and the chamomile is so refreshing and calming all at the same time. No matter who, where, or how you serve up these tasty little airy bites of Rosemary Lemon Tea Cakes – everyone will be raving about them and asking for your recipe.
From my kitchen to yours,
P.S. I am not sponsoring nor have I received a sample of Now Real Tea’s Kick Back tea, I just personally love it! Thank you to the wonderful person who gave me this tea as a gift!
Want to know why my tea cakes came out so perfectly? Check out my latest favorite baking gadget right here!