Moist Lemon Tea Cakes

Moist Lemon Tea Cakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-½

    cups butter, softened

  • 1

    package (8 ounces) cream cheese, softened

  • 2-¼

    cups sugar

  • 6

    eggs

  • 3

    tablespoons lemon juice {freshly squeezed)

  • 2

    teaspoons lemon extract

  • 1

    teaspoon vanilla extract

  • 1-½

    teaspoons grated lemon peel

  • 3

    cups all-purpose flour

  • GLAZE:

  • 5-¼

    cups confectioners' sugar

  • ½

    cup plus 3 tablespoons 2% milk

  • 3-½

    teaspoons lemon extract

Directions

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.


Nutrition

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