Lemon Tea Cakes

Photo by Lisa P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Moist Lemon Tea Cakes Recipe

  • Prep: 30 min. Bake: 10 min./batch + cooling

  • Yield: 102 Servings

  • 30

    10 40

  • Ingredients

  • 1-1/2

    cups butter, softened

  • 1

    package (8 ounces) cream cheese, softened

  • 2-1/4

    cups sugar

  • 6

    eggs

  • 3

    tablespoons lemon juice

  • 2

    teaspoons lemon extract

  • 1

    teaspoon vanilla extract

  • 1-1/2

    teaspoons grated lemon peel

  • 3

    cups all-purpose flour

  • GLAZE:

  • 5-1/4

    cups confectioners' sugar

  • 1/2

    cup plus 3 tablespoons 2% milk

  • 3-1/2

    teaspoons lemon extract

Directions

Directions In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon peel. Add flour; beat just until moistened. Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry. Yield: 8-1/2 dozen.

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