Coffee Break Tea Cakes?

Coffee Break Tea Cakes

1/3 cup softened butter
1 cup granulated sugar
½ teaspoon salt
2 large eggs, room temperature
1 ½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Zest of one lemon, finely chopped
½ cup whole milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Zest of one lemon, finely chopped

Preheat oven to 350 degrees. Vegetable oil spray 9 x 13-inch baking pan.

Cream butter, sugar, ½ teaspoon salt, and eggs in a large mixing bowl. Beat until soft and light. Stir in the milk. In another bowl, mix together the rest of the ingredients. Gently blend into remaining ingredients. Spread into the prepared baking pan. Bake for approximately 25-30 minutes our until a toothpick inserted in center comes out clean.

Partly cool and dust with powdered sugar and cut into serving sizes.

*If you want to go gluten-free, substitute the all-purpose flour for BetterBatter Gluten-free flour. No dairy in your life? Substitute Almond milk or soy milk. The cake might not be quite as fluffy but just as tasty.