Moist Lemon Tea Cakes

By Addie

Charlene Crump reports from Montgomery, Alabama, "Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination."

Ingredients

• GLAZE:
• 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
• ......................................
• 5-1/4 cups confectioners' sugar
• 1/2 cup plus 3 tablespoons 2% milk
• 3-1/2 teaspoons lemon extract

Preparation

Step 1

1. 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.

2. 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.

3. 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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REVIEWS -

These were very lemony - which is awesome. The recipe calls for WAY too much glaze. My only small complaint is that it took a long time to make all of these because the recipe makes so many servings and it takes a some time to glaze the cakes. But, overall it was a hit with my co-workers!

These little cakes are light as air and a delicious little mouthful. I ended up with 84 and had just enough glaze cutting the glaze recipe in half. It took along time but I'm using them for a Tea Party and will have some for staff parties also. They're in the freezer and hope they're just as good after. Judy, Cornwall, ON Canada

Baked a full batch in a bundt pan, 325 degrees for almost and hour. (cooked until inserted knife came out clean) Cooled almost completely before turning out of pan. Ran knife around middle between cake and pan. Leveled off bottom and spread glaze over entire bottom. Flipped over and drizzled glaze over top. (Used more lemon juice in glaze than recipe called for) Turned out great and much less time consuming!

I've been making this recipe for over a year now and we love them. Moist and sweet with a wonderful lemon flavor that's not too strong.

May I add that it is the glaze that gives it the final touch, so try using it next time. Also, for those of you who may have a restaurant supply near you, it is the #40 disher(scoop) that is perfect for these. Also, the #24 is great for regular muffins.

OH my ohhh so yummy! Made these for Easter-everyone loved them. Couldnt stop eating these little things! My hubby thinks they get more lemony over time...soo soo good.

These tea cakes are great! They taste exactly like my lemon pound cake except with a glaze. Delicious!

I made these for the HS bake sale. My son loves them and has asked for more again and again. Glaze is leftover, will decrease next time. Also, use regular, not low fat cream cheese if not using a brand name. Lastly, there are even better the next day.

I have made this recipe in Illinois, North Dakota and Arizona. I keep mini muffin pans in all three places because I KNOW I will have to make them to keep everybody happy. I use fresh lemon juice from the lemons from our neighbors tree! I can't brag enough about them!

These little cakes make me want to have a tea party! I made 1/3 of the recipe using a tea cake/candy tin. It yielded about 30 or so and had to send most of the batch to work with my fiance so I wouldn't devour them all myself. They are a dense cake but the flavor is very light and the glaze adds just a touch of sweetness. I will cut back the amount of glaze I make next time as I had quite a bit left over.

They were so moist I didn't make the glaze. As I didn't include the lemon zest, they were not as "lemony" as they should have been, but all 130 that made it to work were gone in short order. I received compliments all day long.

I halve this recipe often and it comes out perfect everytime.

I've gotten 130-144 every time. Are you using the mini muffin pans? Wonder why the difference? hmmm. They were delicious. Can't keep them around!

I made these for a friends family meal after a death in their family. Everyone loved them. (I made regular cupcakes and adjusted the cooking time). Also shared recipe with my family and friends. A fiend from Japan e-mailed back that she had ingredients on hand was going to make 'now'. The texture and smoothness of these cakes is so cool and refreshing. They just melt in your mouth. Thanks for this 'keeper' recipe.

These are wonderful, I took all to a church function and I came home with empty plates.