Description

Sherlock Holmes Foggy London Tea Cakes are soft, fluffy, and lightly spiced with cinnamon and nutmeg. These tea cakes, inspired by the charm of Victorian London, are the perfect treat for tea time, offering a delightful balance of warmth and sweetness.

Ingredients

For the tea cakes:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

½ cup unsalted butter, softened

½ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

¼ cup milk

Zest of 1 lemon (optional)

For the glaze (optional):

½ cup powdered sugar

1–2 tablespoons milk

¼ teaspoon vanilla extract

Lemon zest or a pinch of cinnamon for garnish (optional)

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined. Add lemon zest if using.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Using a spoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.
Allow the tea cakes to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the glaze (optional), whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled tea cakes and garnish with cinnamon or lemon zest if desired.
Serve and enjoy!

Notes

Add a pinch of ground ginger or cardamom for extra spice complexity.

Substitute orange zest for lemon zest for a citrus twist.

For a richer version, fill the tea cakes with jam or fruit preserves.

For a vegan version, use plant-based butter and a flax egg.

Prep Time: 10 minutes
Cook Time: 12-15 minutes
Category: Dessert
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 tea cake
Calories: 150
Sugar: 12g
Sodium: 70mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg