LEMON TEA CAKES.......

LEMON TEA CAKES.......
LEMON TEA CAKES.......

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/1

    /2 CUPS BUTTER (3) STICKS SOFTENED

  • 8

    OZ CREAM CHEESE SOFTENED

  • 2/1

    /4 CUPS SUGAR

  • 5

    EGGS

  • 3

    TABLESPOONS FRESH LEMON JUICE

  • 3

    TEASPPNS LEMON EXTRACT

  • 1/1

    /2 TEASPOONS LEMON GRIND

  • 2/1

    /2 CUPS FLOUR

  • 1/1

    /2 TEASPOONS BAKING POWDER

  • 1/4

    TEASPOON SALT

  • GLAZE

  • 2/1

    /2 CUPS CONFECTIONARY SUGAR

  • 1/3

    CUP MILK

  • 1/3

    /4 TEASON LEMON EXTRACT

Directions

PREHEAT OVEN 325% WITH MIXER ON MEDIUM SPEED BEAT BUTTER-CREAM CHEESE-SUGARU UNTIL FLUFFY--ADD EGGS ONE AT A TIME BEATING WELL AFTER EACH ADDITION MIX IN LEMON JUICE EXTRACT- LEMON ZEST. ON LOW SPPED BEAT IN FLOUR BAKING POWDER -SALT--FILL GREASED MUFFIN PANS 1/3 FILLED WITH BATTER FOR 23--25 MIN.--A TOTAL OF 28 CAKES REMOVE FROM OVEN WHEN GOLDEN GLAZE IN A BOWL BLEND CONFECTIONARY SUGAR-MILK-LEMON JUICE-ZESTS..BLEND UNTIL SMOOTH. WHEN CAKES ARE COOL DIP TOPS OF CAKES INTO GLAZE AND SET TO DRY

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