Moist Lemon Tea Cakes
By á-4202
Ingredients
- 3/4 cup butter, softened
- 4 oz cream cheese, softened
- 1 cup plus 2 TBS sugar
- 3 eggs
- 1 1/2 TBS lemon juice
- 1 tsp lemon extract
- 1/2 tsp vanilla extract
- 3/4 tsp grated lemon peel
- 1 1/2 cups all purpose flour
- 2 3/4 cups confectioners' sugar
- 1/4 cup plus 1 1/2 TBS milk
- 1 3/4 tsp lemon extract
Details
Servings 51
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
1) In a lrg 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 lemon juice, extracts and lemon peel. Add flour; beat just until moistened.
2) Fill greased mini muffin cups 2/3 full. Bake at 325 degrees F for 10 -15 mins or until a toothpick inserted near the center comes out clean. Cool for 5 mins 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.
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