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Moist Lemon Tea Cakes


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  • 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


Servings 51
Preparation time 30mins
Cooking time 60mins


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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