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LEMON BABY TEACAKES

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Use aluminum foil pans for baking these treats and gift-wrap them-pan and all. They stay fresh longer that way.

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Ingredients

  • 2 1/4 C flour
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 1 1/2 sticks (6oz) unsalted butter, softened
  • 1 C sugar
  • Grated zest of 2 lemons
  • 4 large eggs
  • 1 1/2 t vanilla
  • 1/2 C milk

Details

Servings 3

Preparation

Step 1

1. Butter three 5 3/4-inch (2 cup capacity) loaf pans, dust with flour, and place them on a baking sheet.
2. Whisk together the dry ingredients. Beat the butter, sugar, and zest together for about 2 minutes. Add the eggs one at a time, beating for 1 minutes after each egg goes in. Stir in the vanilla. Alternately, blend in the dry ingredients (in 3 additions) and the milk (in 2).
3. Divide the batter among pans and bake at 325 degrees for 45 to 50 minutes, or until a toothpick inserted into the cakes comes out clean. Cool before wrapping.

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