Cakes/ Treats

Citrus Tea Cakes

July 18, 2019
citrus tea cakes

There are a few flavours that I love when it comes to baked goods, and they are lemon, spice, and caramel. Unfortunately, these would taste pretty odd altogether, so I must make do with separate bakes. I associate lemon with summer, so when spring starts rolling in, and the sun starts shining, I crave lemon and citrus flavours. This brought me to come up with this Citrus Tea Cake Recipe.

citrus tea cakes

So Many Fails:

I bake my Citrus Tea Cakes in a mini muffin pan. I use this pan for many different bakes since I have kids, and they are the perfect size for them. It also makes more cakes, and my oldest two seem to be bottomless pits. So, when it comes to their stomachs, it’s always better to have more. It did take numerous fails before I got the recipe just right.

There had even been times when I just wanted to throw out my pan and the cakes with it. In the end, I finally managed to wrestle them into submission and come up with this recipe. As a note, I use a 1/2 oz batter scoop for getting an even amount of batter in each cup. If you don’t have one, you can use a teaspoon.

Sweet Citrus Tea Cake Love:

citrus tea cakes

I love these little cakes, they aren’t super sweet, and they are wonderfully tasty. With the zest of both lemon and orange in the batter, the cakes turn out light and fragrant. To me, these are tiny mouth fulls of summer. I usually make the cakes all year round to help me get through some of the colder months.

I want to share my Citrus Tea Cake recipe because these tiny cakes don’t last long in my house. Between my husband and kids, they get eaten up pretty quickly. I guess I eat my fair share as well, but when they’re so small, you can get away with eating more than one or two at a time -right?!

I hope that you all enjoy this recipe as much as my family and I do. Comment and let me know how you did with the recipe and if you enjoyed the outcome. Good Luck and Happy Baking.

Comment below and let me know what your favourite summer bakes are.

Don’t forget to follow me on Facebook and Instagram to see what I’m up to in my kitchen.

Other recipes you may enjoy;

Lemon Cream Tart with Gingered Strawberry Sauce

Individual Berry Pavlova’s

Raspberry Lemon Cheesecake Mousse

Citrus Tea Cakes

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Teresa
Prep Time: 15 min Cooking Time: 15-20 min Total Time: 30-45 min

Tasty, moist, citrusy cakes that everyone will eat up...literally!


  • 100g (1/2 cup) shortening
  • 150g (3/4 cup) sugar
  • 2 room temperature eggs
  • 1/2 cup room temperature milk
  • the rind of one lemon and one orange
  • 160g (1 cup) All-purpose Flour
  • 65g (2/3 cup) Almond Flour
  • 1 tsp Baking Powder
  • 1/4 tsp salt
  • Glaze:
  • 1/2 cup+ Icing sugar
  • 1 tbsp lemon juice
  • 1 tbsp orange juice



Grease mini muffin tin. Make sure to grease well with either a spray grease or butter.


In a small bowl mix together sugar and zest of both the orange and the lemon. Use the back of a spoon to incorporate the zest and sugar together.


In a large mixing bowl or the bowl of your stand mixer cream together the shortening and sugar/zest mixture. You want a fluffy, creamy texture.


In a small bowl whisk together flour, almond flour, baking powder, and salt. Whisking helps break up large clumps and introduces air. Set aside.


Add one egg at a time to the creamed mixture. Make sure that the eggs are completely incorporated before adding the next. Scape down the sides of the bowl and continue mixing.


Introduce half the flour to the batter, once mixed in thoroughly slowly add in the milk so that it doesn't slosh out of the bowl during mixing.


Scrap down the sides of the bowl and add the remaining flour.


Mix at medium speed until everything is incorporated, give the bowl a finally scrap down, make sure to get the bottom of the bowl and mix a little longer.


Fill muffin tin. Use a spoon and fill each cup just over half, or I use a 1/2 oz. scoop. Bake for 15 minutes or until the top of the cakes springs back when you gently tap them.


Let them cool for a couple minutes in the pan and, using a small offset spatula or knife, go around each cake to release the sides. I try to gently twist the cake and then gently scoop them out.


Let the cakes cool.


Make the glaze: Mix the citrus juices with the icing sugar. Add more icing sugar if the icing is too thin.


Dip the tops of each cake into the glaze and let the excess drip off or use the side of the bowl.


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