Some desserts arrive dressed to impress, but Southern tea cakes arrive with quiet confidence and deep soul. Soft, tender, and lightly spiced, these tea cakes are a cherished tradition in many Black kitchens—recipes handed down from grandmothers who cooked by feel and memory.
This iced tea cake is a modern take on a time-honored favorite, finished with a silky cream cheese and lemon icing that melts just so. The frosting is that Sunday-best touch—an optional flourish that honors tradition while giving the cakes a bright, festive lift.
Served with sweet tea or arranged on a holiday dessert table, these iced tea cakes taste like home and carry a little legacy in every bite.
Shaunda Necole & The Soul Food Pot® share modern soul food recipes that celebrate Black culinary traditions with flavor-forward techniques and approachable guidance.
Why add icing to a traditional tea cake?
Traditional tea cakes are simple and unglazed, but a little icing can elevate them without masking their soul. The frosting adds a sweet, tangy contrast to the biscuit-like crumb, making an old-school treat feel fresh and festive.
Icing isn’t required, but it does add a special touch—perfect for holidays, Sunday dinners, or when you want to give Grandma’s recipe a modern twist.
Ingredients
These iced tea cakes use the familiar base of soft, buttery, lightly spiced tea cake dough with an added cream cheese–lemon icing for a glossy finish.
Base ingredients (high level): all-purpose flour, baking powder, butter, granulated and brown sugar, egg, sour cream, mayonnaise, evaporated milk, lemon zest, vanilla, a pinch of nutmeg and salt.
Icing: whipped or softened cream cheese, powdered sugar, fresh lemon juice, and a few drops of food coloring if you want festive hues.
Tip: tint the icing to match the occasion—red and green for Christmas, pastels for spring, or bold colors for birthdays.
How to make traditional tea cakes with icing
Full step-by-step directions are in the recipe card below; here’s a concise overview:
- Preheat the oven and cream the butter with granulated and brown sugar.
- Add the wet ingredients and mix until smooth.
- Sift in the dry ingredients, combine to form a dough, and roll it on a floured surface.
- Cut rounds with a biscuit cutter and bake until lightly golden.
- After cooling, whip the cream cheese icing, tint if desired, and spread a dollop on each tea cake.
Shaunda’s tips: texture, appearance, and timing
Timing matters when icing tea cakes. Wait until they’re completely cool for a clean, glossy finish. Keep the icing slightly thick so it adheres to the top without running. If you plan to stack or gift them, allow the icing to set fully and use parchment paper between layers to protect the decoration.
These iced tea cakes are soft, elegant, and visually striking when finished with care—perfect for presenting at gatherings.
Serve it like a Southerner: icing flavor variations
The icing is where you can personalize the recipe. A few popular variations:
- Lemon icing: Bright and tangy—use lemon zest and fresh lemon juice in the cream cheese frosting. Swap orange zest in the dough for a different citrus note.
- Vanilla icing: A classic, sweet finish that pairs well with the subtle spices in the cake.
- Cinnamon-maple glaze: Add ground cinnamon and a splash of maple syrup for a warm, fall-inspired flavor.
Whether citrusy, creamy, or cozy-spiced, the icing lets you highlight the tea cakes for any occasion.
Storing and freezing leftovers
Store tea cakes in an airtight container at room temperature to keep them soft—refrigeration will dry them out. Extra dough freezes well: portion it, seal in freezer bags, and use within three months. Thaw, roll, cut, and bake when you’re ready.
Southern Soul Food Traditional Tea Cake With Icing
Equipment
- Electric or stand mixer with mixing bowl
- Sifter
- Parchment paper
- Large baking sheet
- Round biscuit cutters
Ingredients
Ingredients for the tea cakes
- 4 cups all-purpose flour, plus 1 cup for rolling (cake flour may be substituted)
- 4 teaspoons baking powder
- ½ cup unsalted softened butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon lemon zest
- 1 egg
- ¼ cup sour cream
- 1 tablespoon mayonnaise
- ½ cup evaporated milk
- 1½ teaspoons vanilla extract
Ingredients for the tea cake icing
- 8 oz cream cheese, softened (whipped preferred)
- ½ cup powdered sugar
- 4 tablespoons fresh lemon juice
- 3–4 drops food coloring (optional)
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, use an electric mixer to cream the butter with granulated and brown sugar for about 2 minutes until creamy.
- Add the egg, lemon zest, sour cream, mayonnaise, evaporated milk, and vanilla extract; mix until well blended.
- Sift together the flour, baking powder, salt, and nutmeg.
- Fold the sifted dry ingredients into the wet mixture and combine to form a dough.
- Turn the dough onto a lightly floured surface and roll to about ¼-inch thickness, using the extra flour to prevent sticking.
- Cut rounds with a 2½”–3″ biscuit cutter (2¾” recommended) and place them about 1 inch apart on a parchment-lined baking sheet.
- Bake 5–6 minutes until the edges are just turning light brown; watch closely to avoid overbrowning. The cakes should be firm outside and tender inside.
- While the tea cakes cool, place the cream cheese in a bowl and beat on medium speed for 2 minutes.
- Reduce mixer speed to low and add powdered sugar and lemon juice until combined, then beat on medium for an additional 2 minutes until smooth.
- If desired, add 3–4 drops of food coloring and mix until evenly blended.
- Use a small spatula or spoon to place a dollop of icing onto each cooled tea cake and spread. Keep the icing slightly thick so it clings to the top without sliding off. Serve and enjoy.
Video
Nutrition
| Carbohydrates: 25 g
| Protein: 2 g
Shaunda’s Soul Food Standard
Created and tested by Shaunda Necole of The Soul Food Pot®. Rooted in African American culinary traditions with practical techniques that preserve flavor and heritage. Measurements and timing reflect tested home-kitchen practice so you can cook with confidence.
Like this post? Pin the image below to your Pinterest ‘Soul Food Recipes’ board!
