Let Me Tell You About These Tea Cakes…

If you’ve ever wandered into my kitchen on a Sunday afternoon, there’s a pretty good chance you’d catch me humming (badly, sorry) and making a batch of these Tea Cakes with Vanilla Glaze and Almond Extract. They’re the kind of thing my grandma used to make, except I think hers were slightly drier (don’t tell her I said that). I remember one time she scolded me for dunking a hot cake straight into the glaze—turns out, it’s actually delicious that way, though the glaze gets a bit melty. Anyway, these tea cakes are soft, fluffy, and smell like happiness, or at least comfort in cake form. And if you’re having a rough day, they’re basically edible hugs.

Why I Keep Coming Back to This Recipe

I make these whenever I want to impress my family, but also when I just want something sweet without faffing about with layers or fancy stuff. My partner says the almond extract is what makes them special (I agree, but also it covers up when I overbake them a bit). If I’m feeling lazy, I skip the fancy piping and just spoon the glaze on. No shame! And sometimes the cakes stick to the pan and come out a bit wonky, but honestly, who cares? They still taste amazing.

What You'll Need (and a Few Substitutions)

1 ½ cups all-purpose flour (I’ve swapped in half whole wheat before, but the texture’s a bit heartier—up to you!)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt (I sometimes just use a pinch if I can’t be bothered measuring)
½ cup (1 stick) unsalted butter, softened (Salted butter works if that’s all you’ve got—just skip the extra salt)
¾ cup granulated sugar (brown sugar gives it a caramel vibe, which I sort of like?)
2 large eggs
1 teaspoon almond extract (My grandma always bought the cheap stuff, but if you have Nielsen-Massey or similar, go wild)
1 teaspoon vanilla extract
½ cup sour cream (Greek yogurt or even plain yogurt if that's what’s in the fridge)

For the Vanilla Glaze:

1 cup powdered sugar
2-3 tablespoons milk (or water, or even orange juice for a twist)
½ teaspoon vanilla extract

How I Actually Make These (No Judgement Zone)

Prep: Heat your oven to 350°F (175°C). Butter or spray a 12-cup muffin tin or, if you have it, a fancy tea cake pan. I sometimes use parchment cupcake liners for less mess—depends on my energy.
Dry Stuff: In a bowl, mix flour, baking powder, baking soda, and salt. Don’t overthink it. Just whisk around with a fork if that’s handy.
Cream the Butter & Sugar: In another bowl (I use my stand mixer if it’s clean, hand mixer if not), cream the butter and sugar till it’s pale and fluffy. Takes about 2-3 minutes. If you forget and walk away, it’ll still work.
Add Eggs & Extracts: Crack in the eggs, one at a time, mixing after each. Then in goes almond and vanilla extracts. (Here’s where I usually get a whiff and grin like an idiot.)
Combine: Add half the dry stuff, then the sour cream, then the rest of the flour. I do this in thirds, but if I’m in a hurry, I dump it in. Just don’t overmix. Sticky batter is fine!
Spoon Batter: Fill muffin cups about ⅔ full. Don’t worry if they’re not exactly even—my lot never notice.
Bake: 15-18 minutes. The tops should bounce back if you poke them (careful, hot!). Mine sometimes brown a bit more on one side—no biggie. Let them cool in the pan for 5 mins, then transfer to a rack. This is where I sneak a warm one.
Glaze Time: Whisk powdered sugar, vanilla, and 2 tablespoon milk together. If it’s too thick, add more milk. If it’s runny, add more sugar. Drizzle (or dunk) cakes once they’re cool. Or do it while they’re still warm if you’re impatient like me—the glaze soaks in a bit, which I secretly love.

Notes from My Messy Kitchen

If your cakes come out a little dense, it’s probably from overmixing. But hey, that just means they’re sturdier for dunking in tea.
I sometimes forget to soften the butter, so I zap it for 10 seconds in the microwave. Once, I melted it completely by accident. The cakes were fine, just a bit more like muffins.
The glaze will thicken as it sits. If you wander off to answer the door (like I did), just add a splash more milk when you get back.

Experiments and Other Ways to Shake Things Up

Tried swapping almond extract for lemon zest once—refreshing, but not as cozy. Maybe give it a go if you’re feeling zesty.
I added mini chocolate chips once. The kids were thrilled. I thought they overpowered the almond a bit, but maybe I’m just old-fashioned.
Once tried coconut milk instead of regular milk in the glaze—it was...well, let’s just say I won’t do that again.

Equipment (and What To Do If You Don’t Have It)

Muffin tin or a tea cake pan. If you only have a baking dish, just pour the batter in and cut into squares. Rustic, but who’s judging?
Hand or stand mixer makes creaming butter easier. If you don’t have one, a wooden spoon and some elbow grease works (I’ve done it after my mixer conked out—good workout for the arms!)
Wire rack is nice for cooling, but I just use the burners on my stove if the rack is lost somewhere in the cupboard.

Tea Cakes with Vanilla Glaze and Almond Extract

How I Store (If There’s Any Left)

Keep them in an airtight container at room temp for up to three days—though honestly, in my house it never lasts more than a day! If you want them fresh for a party, make the cakes the night before, glaze in the morning. I think the flavor gets even better overnight, but that could just be me.

How We Like to Serve Them

I love these with a mug of strong English breakfast tea (Yorkshire Tea is my go-to here). My kids like them with milk, and my neighbor insists they’re best with coffee. In summer, we serve them with strawberries on the side. Sometimes I pop a few in a tin and take them to the park—less formal, more fun.

Stuff I’ve Learned the Hard Way (Pro Tips)

Don’t rush softening the butter—if it’s too cold, you’ll get lumps; too hot, the cakes spread weird. I once tried using fridge-cold butter and regretted it.
Let the cakes cool a bit before glazing, unless you want the glaze to soak in (which isn’t bad, just different). Actually, I find it works better if I wait at least 10 mins.
Scrape down the bowl—sometimes the flour hides at the bottom and you get surprise pockets when you bite in. Not the worst thing, but still.

Your Questions Answered (For Real)

Can I make these gluten-free? Someone asked me that last month—yes, just use your favorite 1:1 gluten-free flour blend. The texture’s slightly different but still tasty.
Do I have to use almond extract? Nah! You can swap for extra vanilla or try orange zest. Almond’s just my personal favorite.
What if I don’t have a mixer? Like I said, you can totally cream by hand. It just takes a bit more effort. Good excuse for a kitchen dance party to keep your spirits up.
Freezer friendly? Sort of. I’ve frozen them (no glaze) and thawed overnight, then glazed before serving. But fresh is better, if you ask me.
Where do you get your almond extract? I order mine online from King Arthur Baking or grab it at the supermarket. Nothing fancy.

Oh, before I forget, if you ever want to geek out over tea cake history, The Kitchn has a neat article—not necessary reading, but fun if you’re curious.

Happy baking! Let me know if your cakes come out as lopsided as mine sometimes do.

Tea Cakes with Vanilla Glaze and Almond Extract