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The Best Old Fashioned Tea Cakes Recipe

With some basic ingredients that you have in your pantry, you can make a batch of Old Fashioned Tea Cakes. I bet you can’t eat just one – they are downright addictive!

the best old fashioned tea cakes with self rising-flour

Old Fashioned Tea Cakes are a favorite cookie in the Deep South.  Mention “Tea Cakes” to people from other locations and you are sure to get different thoughts on the subject.  Some people may think about Russian Tea Cakes while others may think about green tea cakes.

What is a tea cake?

According to my favorite internet source (aka Wikipedia): An English tea cake is a light yeast-based sweet bun containing dried fruit, typically served toasted and buttered.  In the U.S. tea cakes can be cookies or small cakes. And in Sweden, it is a sweetened wheat soda bread served with butter, jam, and often cheese. In India and Australia, a teacake is more like a sponge cake.

Russian tea cakes are similar to Mexican Wedding Cookies and are soft, melt-in-your mouth cookies that are covered in powdered sugar.  They are very different from southern tea cakes.

Old-Fashioned Tea Cakes

My mother-in-law grew up in rural Alabama on a farm and the recipe I have comes from her. I like to believe that it is an authentic, old-fashioned recipe. Nowadays, it might even be considered a vintage recipe. My husband thinks this is the best tea cake recipe. It’s one of his favorite cookies!

There several great things about simple southern recipes like this one. For one thing with this simple reicpe, you don’t have to cream butter or use a stand mixer. Another is that by using self-rising flour, you don’t have to use baking powder or baking soda and worry about the flour mixture/ratio be spot on. With this recipe, you also don’t have to worry about ingredients being at room temperature.

How To Make Tea Cakes

This Southern tea cakes recipe is made with simple ingredients. My mother-in-law’s recipe calls for the following:

  • self-rising flour
  • sugar
  • salt
  • eggs
  • vegetable oil
  • milk
  • lemon and vanilla extract
bag of King Arthur self-rising flour

I prefer to use the King Arthur brand of self-rising flour because it is not bleached and they don’t use aluminum in their rising agent.  It’s the only brand that I am aware of that has those two features.

To make tea cakes, assemble all of your ingredients.  Place the self-rising flour (see the recipe for quantity), sugar, and salt in a large mixing bowl.  Create a well.

Add the remaining ingredients to the flour mixture and mix with a spoon until all of the flour has become moistened.  If you love lemons, you could add a little bit of lemon zest to boost the lemon flavor.

Pour dough out onto a lightly floured surface and knead.  You may need to add additional flour.  Once the dough is no longer sticky, roll out and cut into cookie shapes using a cookie cutter or a cup.

Place dough on cookie sheets and bake in a preheated oven.  Keep an eye on them closely because at 450 degrees, they cook quickly and can burn quickly, too.

Once they are golden brown, remove from the oven.  Allow them to stay on the baking sheet/stone for a couple of minutes before moving them to a cooling rack.

plate of teacakes made with self-rising flour

These old-fashioned tea cakes with self-rising flour are sure to become a favorite in your home, just as they are in mine.

tea cakes
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4.52 from 52 votes

Old Fashioned Tea Cakes

These Old Fashioned Tea Cakes are simply irresistible. 
Course Desserts
Cuisine American
Keyword Tea cakes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 18
Calories 253kcal
Author Lynda


  • 4-5 cups self-rising flour
  • 2 cups sugar
  • ¼ tsp salt
  • 2 eggs
  • ½ cup oil
  • ½ cup milk
  • 1 tsp vanilla flavoring
  • 1 tsp lemon flavoring


  • Preheat oven to 450 degrees.
  • Place flour, sugar and salt in a large mixing bowl.
  • Make a well in the center and add remaining ingredients. Mix until all ingredients are thoroughly combined. The dough will be stiff.
  • Place on lightly floured surface and knead. Roll out and cut using a cup.
  • Place on baking stone and bake for 7-9 minutes or until lightly browned.
  • Cool and enjoy.



Calories: 253kcal | Carbohydrates: 42g | Protein: 4g | Cholesterol: 18mg | Sodium: 42mg | Sugar: 22g

Just one bite of one of these simple sugar cookies and your family might think that granny, grandma, maw maw, or whatever-you-call-your grandmother came for a visit and left you all with a batch of her prized cookies.

holding an old fashioned tea cake

Tips For Making Old Fashioned Southern Tea Cakes:

  • If you use a baking stone, they will probably take a little bit longer to cook.  I also recommend that you use parchment paper for easy removal.
  • If you use a metal sheet pan, keep a close eye on your first batch so that you get a feel for how they will bake in your oven.  They will bake faster on metal than on a baking stone.  Also, you might want to rotate the baking sheet for more even browning.
  • The thinner the cookie, the crunchier it will become as it cools.
  • Store any leftover tea cakes in an airtight container such as a Ziploc bag or cookie jar.
Love cookies and desserts?  Here are some more delicious recipes you will want to sink your teeth into:

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Easy Cream Cheese Frosting Recipe
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Massaman Curry With Chicken Recipe
Recipe Rating


Monday 9th of March 2020

. I doubt they had self rising flour when the original recipe was developed js

Debra Johmson

Monday 26th of October 2020



Saturday 2nd of May 2020

Self-rising flour invented by Henry Jones, patented in 1845. JS

Darlene Turner

Monday 4th of November 2019

Unbelievable!! I have baked Tea Cakes for over 40 years, I have been married for 48 years. My husband told me these Tea Cakes taste great. His smile says it all. Thank you so much for sharing.


Monday 16th of September 2019

One of the best tea cake recipe I have come across so far. Thanks for sharing

How to Smoke Ribs

Friday 27th of April 2018

[…] Old Fashioned Tea Cakes […]

MaryAnn Coy

Monday 19th of March 2018

Been a great many years, over 30+ for certain, used to buy these at a natural food store. They were whole wheat.& made in England, by The Walker's company. They are lovely with Lemon Curd. My Hubs loves them with Nutella. These will make a lot more appearances in our house, finally found a recipe!