Lemon Kefir Tea Cakes
Lemon kefir tea cakes are the perfect blend of tangy and sweet and are a delicious treat for anyone who enjoys a flavorful baked good. These tea cakes are essentially lemon muffins infused with a unique twist that sets them apart from other baked goods.
Ingredients
For the tea cakes
- 1 lemon zest and juice
- 1/2 cup raw sugar
- 6 tablespoons salted butter
- 1/4 cup raw honey
- 1 egg
- 1/2 cup whole milk kefir
- 2 cups all-purpose Einkorn Flour or unbleached all-purpose flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
Make the kefir glaze
- 1/2 cup organic powdered sugar
- 1 1/2 tbsp kefir
- 1/2 tbsp fresh lemon juice
Instructions
Make the tea cakes
- Preheat the oven to 300 degrees F. Spray a 12-cup muffin tin with avocado oil spray or baking spray.
- In a small saucepan, combine the lemon zest, sugar, butter, and honey. Stir over low heat until everything has melted and has a smooth consistency. Remove from the heat and set aside to cool for 5-10 minutes.
- In a large bowl, whisk together the egg and kefir. Next, whisk in the lemon, sugar, butter, and honey mixture.Add the flour, salt, and baking soda and whisk everything together until just combined and the batter is smooth.
- Divide the tea cake batter evenly among the muffin cups.Bake the muffins for 20-25 minutes, until a toothpick inserted in the middle of the cakes comes out clean. Allow the tea cakes to cool in the muffin tin for 5-10 minutes before removing them to a wire rack to finish cooling.
Make the glaze
- Combine powdered sugar, kefir, and lemon juice in a small bowl and whisk until the mixture is completely smooth and thin enough to dip the tea cakes in.
- Allow the glaze to set and enjoy!
Notes
Spray your measuring cup with avocado oil spray before measuring the honey to make it slip out easily.
Run a small knife around the edges of the muffins to loosen them and remove them more easily from the muffin tin.
I like to store them in the fridge to let the glaze harden slightly. They will keep in the fridge for 4-5 days.