Lemon Tea Cakes

By carvalhohm

Ingredients

• 1-1/2 cups butter, softened
• 1 pkg 8oz cream cheese, softened
• 2-1/4 cups sugar
• 6 eggs
• 3 T lemon juice
• 2 tsp lemon extract
• 1 tsp vanilla extract
• 1-1/2 tsp grated lemon peel
• 3 cups all-purpose flour
• Glaze
• 5-1/4 cups confectioners sugar
• 1/2 cup plus 3 T milk
• 3-1/2 tsp lemon extract

Details

Adapted from community.qvc.com

Preparation

Step 1

In 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 lemon juice, extracts, and lemon peel. Add flour; BEAT JUST UNTIL WELL MOISTENED.

Fill greased mini muffin cups 2/3 full. Bake at 325 degrees for 10-15 minutes or until toothpick comes out clean.

Cool for 5 minutes before removing from pans. Remove to wire racks to complete cooling.

*GLAZE:*

In small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

A GOOD TIP!

When you bake in mini muffin tins a curved grapefruit knife is a perfect tool to pop the little cakes out.