Moist Lemon Tea Cakes
By CandyH
Rate this recipe
4.4/5
(38 Votes)
Ingredients
- GLAZE:
- 1-1/2 cups butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2-1/4 cups sugar
- 6 eggs
- 3 tablespoons lemon juice {freshly squeezed)
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 1-1/2 teaspoons grated lemon peel
- 3 cups all-purpose flour
- 5-1/4 cups confectioners' sugar
- 1/2 cup plus 3 tablespoons 2% milk
- 3-1/2 teaspoons lemon extract
Details
Adapted from tasteofhome.com
Preparation
Step 1
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.
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